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Golden, crunchy, packed with flavor – and honestly? We think it’s even better than KFC\!*  Jump to: - [Why this recipe works](https://www.savorynothings.com/crispy-oven-fried-chicken/#why-this-recipe-works) - [Ingredients you’ll need](https://www.savorynothings.com/crispy-oven-fried-chicken/#ingredients-youll-need) - [Step by step overview](https://www.savorynothings.com/crispy-oven-fried-chicken/#step-by-step-overview) - [Tips for success](https://www.savorynothings.com/crispy-oven-fried-chicken/#tips-for-success) - [Helpful recipe hints](https://www.savorynothings.com/crispy-oven-fried-chicken/#helpful-recipe-hints) - [Crispy Oven Fried Chicken](https://www.savorynothings.com/crispy-oven-fried-chicken/#crispy-oven-fried-chicken) - [Comments](https://www.savorynothings.com/crispy-oven-fried-chicken/#comments) ## Why this recipe works - **Crispy, crunchy perfection** – Preheating the pan and baking at high heat gives you that golden, crackly crust – no sad, soggy breading here\! - **Packed with flavor** – I don’t do bland chicken. The seasoning mix is just right, and trust me, this will not leave you disappointed. - **So juicy inside** – Thanks to my breading technique, the chicken stays tender and moist. My family polishes off every last piece, no leftovers in sight\! ## Ingredients you’ll need Here is a visual overview of the ingredients in the recipe. **Scroll down to the printable recipe card at the bottom of this post for quantities\!**   **Ingredients for Oven Fried Chicken:** Chicken, buttermilk, egg, flour, breadcrumbs, baking powder, salt, pepper, ground paprika, garlic & onion powder and butter. ### Ingredient notes - **Chicken** – I use boneless, skinless breasts because they’re easy. Many readers have commented that thighs or drumsticks work great too – just adjust the cook time\! - **Buttermilk** – No buttermilk? No problem. Just mix regular milk with a splash of vinegar or lemon juice, and you’re good to go. - **Breadcrumbs** – I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results. - **Baking Powder** – This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it\! - **Butter** – Essential for that golden, crispy crust. Canola oil works too, but butter gives the best flavor. - **Salt and spices:** I cut the salt in half from my original version since some found it too salty, but if you liked it as it was, feel free to add more. And yes, it might seem like a lot of spices – but you don’t want your chicken under-seasoned. Add cayenne pepper for a spicy kick\! ## Step by step overview **Before you begin:** Set your oven to **410°F** and place a **dark roasting pan or cast iron pan** inside to heat up. A hot pan is key for crispiness – don’t skip this step\! **1\. Set up the breading station:** **Wet mix**   Whisk together **1 large egg** and **⅓ c. buttermilk (or milk)** in a bowl. If using regular milk, I recommend adding a splash of vinegar or lemon juice for extra tenderness. **Dry mix**   In another bowl, combine **1\. flour, 4 TBSP breadcrumbs, 1 tsp baking powder, 1.5 tsp salt, 2 tsp paprika, 1 tsp each of garlic** and **onion powder,** and **½ tsp ground pepper**. **2\. Bread the chicken:**   Toss the **chicken strips** in the dry mix first, shaking off any excess.   Dip them in the wet mix, making sure they’re fully coated.   Coat them in dry mix again, really **pushing on the breading** to make it stick – this helps prevent it from falling off while baking. You almost want to pound it into the chicken with the back of a spoon\! **Here is how I efficiently bread a lot of chicken well:** - Toss the chicken in the breadcrumb mixture (I do them all at once for more efficiency). - Shake off any excess flour, then coat with egg wash (again, I do all of the chicken pieces together here because it’s faster and works just as well). - Finally, thickly coat each chicken piece with dry mix again (this needs to be done for each piece individually). You’ll want to pack on a lot of breading and then pound it onto the chicken with kitchen tongs or a large spoon to make it stick. **3\. Bake:**   Remove the **hot pan** from the oven and **melt ¼ cup butter** on it. Place the chicken on the pan, **leaving space** between each piece – this helps them crisp up instead of steaming.   Bake for **10-12 minutes**, carefully flip using a **spatula (not tongs! to keep the breading intact)**, and bake another **5-10 minutes** until golden and cooked through. For **extra crunch**, switch the oven to **broil** for 1-2 minutes, but watch closely – it can go from crispy to burnt fast! Let the chicken rest 2-3 minutes for the breading to crisp up, then serve immediately\!   ## Tips for success - **Use a dark pan**: Dark-colored pans conduct heat better, resulting in a crispier crust. You can use a dark metal pan or cast iron, but a silver metal pan is fine, too. - **Breading:** Do *not* skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking. - **Handle with care**: When flipping, use a spatula to gently release the chicken to keep the breading intact. - **Let the chicken rest** for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy. - **In full disclosure:** While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying. This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. ## Helpful recipe hints ### Troubleshooting & storage questions **Why isn’t my chicken crispy?** Make sure you’re using a preheated pan (a dark pan is best) and that the oven is at the correct temperature. Also, avoid overcrowding the pan, as this can create steam and prevent crisping. **How do I prevent the breading from falling off?** Make sure to press the breading onto the chicken firmly and handle the pieces gently when flipping. Letting the breaded chicken rest for a few minutes before baking can also help the coating stick better. **What’s the best way to reheat leftovers?** If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good. [Check out my step by step instructions for reheating fried chicken here\!](https://www.savorynothings.com/reheat-fried-chicken/) **Can I freeze this?** Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken). Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze. Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating. ### Serving tips Let the chicken rest for **2-3 minutes** after baking to let the juices settle – this keeps it tender inside. But don’t wait too long! Oven-fried chicken is at its crispiest when served fresh. We love pairing the chicken with [sautéed green beans](https://www.savorynothings.com/sauteed-green-beans/) and [mashed potatoes](https://www.savorynothings.com/how-to-make-mashed-potatoes/) or [mac and cheese](https://www.savorynothings.com/baked-mac-and-cheese/). [Corn on the cob](https://www.savorynothings.com/grilled-corn-on-the-cob-in-foil/), [baked beans](https://www.savorynothings.com/crock-pot-baked-beans/) and sweet potato fries or [air fryer potato wedges](https://www.savorynothings.com/air-fryer-potato-wedges/) with [ranch](https://www.savorynothings.com/greek-yogurt-ranch-dip/) for dipping are also great\! It also works great in a bun topped with sliced avocado and [coleslaw](https://www.savorynothings.com/the-best-coleslaw/) on the side (I had this at a restaurant with regular fried chicken and it was so good!)   ### Recipe video **PS** If you try this recipe, please leave [a review in the comment section](https://www.savorynothings.com/crispy-oven-fried-chicken/#comments) and add a star rating in the recipe card – I appreciate your feedback! Follow along on [Pinterest](https://www.pinterest.com/savorynothings/), [Facebook](https://www.facebook.com/savorynothings/) or [Instagram](https://www.instagram.com/savorynothings/). Printable Recipe Card   [Save Recipe](https://www.savorynothings.com/crispy-oven-fried-chicken/) [Saved\!](https://www.savorynothings.com/crispy-oven-fried-chicken/) ## Crispy Oven Fried Chicken Crispy, golden, and packed with flavor – this oven-fried chicken is easy to make and sure to be a family favorite\! Recipe by [Nora from Savory Nothings](https://www.savorynothings.com/about-savory-nothings/) made it? tap the stars to add your rating\! 4\.85 from 363 votes [Print](https://www.savorynothings.com/wprm_print/crispy-oven-fried-chicken-2) [Add Review](https://www.savorynothings.com/crispy-oven-fried-chicken/#commentform) ### Recipe details Prep 15 minutes mins Cook 25 minutes mins Total 40 minutes mins Servings 6 servings Difficulty Medium ### Ingredients 1x 2x 3x #### For the egg mix: - ▢ 1 large egg - ▢ ⅓ cup buttermilk OR regular milk; see notes #### For the breading: - ▢ 1 cup all purpose flour - ▢ 4 tablespoons breadcrumbs Panko or Italian seasoned work as well - ▢ 1 teaspoon baking powder - ▢ 1\.5 teaspoons salt adjust to your taste - ▢ 2 teaspoons ground paprika - ▢ 1 teaspoon garlic powder - ▢ 1 teaspoon onion powder - ▢ ½ teaspoon ground pepper #### For the chicken: - ▢ 2 pounds boneless, skinless chicken breast cut into strips (I do 2-3 per breast) #### For the pan: - ▢ ¼ cup butter or more as needed ### Instructions - **Prep:** Heat oven to 410°F . Place a dark-colored or cast iron (or at the very least a silver metal) pan in the oven to heat up. - **Prepare breading:** In a medium bowl, whisk together egg and buttermilk. In a separate bowl, mix flour, breadcrumbs, baking powder and seasoning. 1 large egg, ⅓ cup buttermilk, 1 cup all purpose flour, 4 tablespoons breadcrumbs, 1 teaspoon baking powder, 1\.5 teaspoons salt, 2 teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground pepper - **Bread the chicken:** Toss the chicken pieces in the flour mix, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick. 2 pounds boneless, skinless chicken breast - **Place chicken on pan:** Take the hot pan out of the oven and melt the butter on it. Place the coated chicken pieces on the pan – leave enough space in between, I usually bake it in two batches. ¼ cup butter - **Oven fry:** Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Add more butter to pan if needed. Finish by broiling the chicken until it turns golden brown and crispy, about 1-2 minutes. - **Serve:** Let chicken rest for 2-3 minutes, then serve immediately. ### Notes - Use **boneless, skinless chicken breasts** or swap for thighs/drumsticks (adjust cook time). - **No buttermilk?** Use milk with a splash of vinegar. - **Panko gives max crunch**, but any breadcrumbs work. - **Baking powder makes breading crispier – don’t skip\!** - **Press breading onto chicken** so it sticks. - **Use a dark pan** for best crispiness. - **Flip carefully with a spatula**to keep coating intact. - Let chicken rest **2-3 minutes** before serving, but eat it fresh before it softens. - **Store leftovers in the fridge up to 3 days** and reheat in the oven for crispness. - **Freeze unbaked or baked chicken for up to 3 months**; bake straight from frozen at 375°F until hot and crispy. ### Nutrition Serving: 1servingCalories: 436kcalCarbohydrates: 21gProtein: 52gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 181mgSodium: 836mgFiber: 1gSugar: 1g Nutrition is an estimate. ### More recipe information Course: Main Course Cuisine: American *Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021. Updated with new photos and better text again on 02/19/2025.* ### More crispy chicken recipes - [Air Fryer Fried Chicken](https://www.savorynothings.com/air-fryer-fried-chicken/) - [Easy Chicken Parmesan](https://www.savorynothings.com/easy-chicken-parmesan/) - [Healthy Baked Chicken Nuggets](https://www.savorynothings.com/healthy-baked-chicken-nuggets/) - [Crispy Garlic Chicken](https://www.savorynothings.com/crispy-garlic-chicken/) ### More oven frying - [Truly Crispy Buttermilk Oven Fried Chicken](https://www.savorynothings.com/crispy-buttermilk-oven-fried-chicken/) - [Garlic Parmesan Crispy Oven Fried Chicken](https://www.savorynothings.com/garlic-parmesan-crispy-oven-fried-chicken/) - [Oven Fried Coconut Chicken](https://www.savorynothings.com/oven-fried-coconut-chicken/) - [Crispy Oven Fried Fish](https://www.savorynothings.com/crispy-oven-fried-fish/) Check out our [Oven Fried Chicken Breast Recipes](https://www.savorynothings.com/oven-fried-chicken-breast-recipes/) collection for more ideas\!  **[About Nora](https://www.savorynothings.com/about-savory-nothings/)** I married a chef and learned to cook for both comfort and quality. Now I share our favorite family recipes – simple, reliable, and a little bit special. ## Reader Interactions [](https://www.savorynothings.com/homemade-hamburger-helper/) [](https://www.savorynothings.com/pistachio-bread/) [Next Post \>](https://www.savorynothings.com/pistachio-bread/) 4\.85 from 363 votes ([212 ratings without comment](https://www.savorynothings.com/crispy-oven-fried-chicken/)) ### Add a Review or Ask a Question [Cancel reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#respond) ### Comments 1. Dawn Miller says Mar 12, 2026  This is my favorite recipe for fried chicken in the oven. Everyone loves it\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-292652) 2. Kelsey says Feb 6, 2026  The best oven fried chicken recipe I’ve ever tried! I have this recipe bookmarked on my phone to have on hand at all times! I use whole milk with a splash of ACV and have never had any issue… literally so good! So thankful for this recipe! Family loves it\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-291540) 3. Jay says Jan 20, 2026  This is honestly the best oven fried chicken recipe ever. We put it on brioche buns with some lettuce and ranch and use it to make copy-cat crispy chicken sandwiches !\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-290813) 4. Stephen says Jan 14, 2026  This is wonderful!! Followed the recipe as written. This is a new household favorite!\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-290624) 5. AL says Jan 11, 2026  Terrific! How am I just now learning of this preparation? [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-290513) 6. Chenoa says Jan 7, 2026  Absolutely delicious! Tastes like it was fried\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-290382) 7. Kelly O’Hara says Dec 14, 2025  This is the best, crispy oven fried chicken I have ever found. Thank you for sharing. [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-289414) 8. Jemma says Aug 22, 2025  Excellent tips & recipe that’s easy to follow!!! Thank you for sharing. [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-281427) 9. Julie says Apr 14, 2025  This is my forever oven fried chicken. Followed recipe exactly and it was delicious and juicy. Husband liked it a lot. Very good and perfect chicken recipe [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-272508) - Nora says Apr 14, 2025 So happy to hear it, Julie\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-272524) 10. Steve Guerrero says Mar 29, 2025 Excellent recipe, my only adjustment was the time since I did large thighs and legs, think it was 43 minutes, not too bed for my first try at all, should have have it down pat on my second try, some(little) of the batter did slightly fall off, all in all yummy and they want it again [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-271977) - Nora says Mar 30, 2025 Glad to hear it, Steve\! [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-272002) 11. Ralene Peters says Mar 24, 2025  Excellent this will be my go to oven fried chicken recipe. Followed it exactly. Yummy [Reply](https://www.savorynothings.com/crispy-oven-fried-chicken/#comment-271722) - Nora says Mar 27, 2025 I’m so glad\! 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*This is my go-to method for oven-fried chicken, and trust me – it delivers the crispiest, juiciest results. Golden, crunchy, packed with flavor – and honestly? We think it’s even better than KFC\!*  Jump to: - [Why this recipe works](https://www.savorynothings.com/crispy-oven-fried-chicken/#why-this-recipe-works) - [Ingredients you’ll need](https://www.savorynothings.com/crispy-oven-fried-chicken/#ingredients-youll-need) - [Step by step overview](https://www.savorynothings.com/crispy-oven-fried-chicken/#step-by-step-overview) - [Tips for success](https://www.savorynothings.com/crispy-oven-fried-chicken/#tips-for-success) - [Helpful recipe hints](https://www.savorynothings.com/crispy-oven-fried-chicken/#helpful-recipe-hints) - [Crispy Oven Fried Chicken](https://www.savorynothings.com/crispy-oven-fried-chicken/#crispy-oven-fried-chicken) - [Comments](https://www.savorynothings.com/crispy-oven-fried-chicken/#comments) ## Why this recipe works - **Crispy, crunchy perfection** – Preheating the pan and baking at high heat gives you that golden, crackly crust – no sad, soggy breading here\! - **Packed with flavor** – I don’t do bland chicken. The seasoning mix is just right, and trust me, this will not leave you disappointed. - **So juicy inside** – Thanks to my breading technique, the chicken stays tender and moist. My family polishes off every last piece, no leftovers in sight\! ## Ingredients you’ll need Here is a visual overview of the ingredients in the recipe. **Scroll down to the printable recipe card at the bottom of this post for quantities\!**  **Ingredients for Oven Fried Chicken:** Chicken, buttermilk, egg, flour, breadcrumbs, baking powder, salt, pepper, ground paprika, garlic & onion powder and butter. ### Ingredient notes - **Chicken** – I use boneless, skinless breasts because they’re easy. Many readers have commented that thighs or drumsticks work great too – just adjust the cook time\! - **Buttermilk** – No buttermilk? No problem. Just mix regular milk with a splash of vinegar or lemon juice, and you’re good to go. - **Breadcrumbs** – I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results. - **Baking Powder** – This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it\! - **Butter** – Essential for that golden, crispy crust. Canola oil works too, but butter gives the best flavor. - **Salt and spices:** I cut the salt in half from my original version since some found it too salty, but if you liked it as it was, feel free to add more. And yes, it might seem like a lot of spices – but you don’t want your chicken under-seasoned. Add cayenne pepper for a spicy kick\! ## Step by step overview **Before you begin:** Set your oven to **410°F** and place a **dark roasting pan or cast iron pan** inside to heat up. A hot pan is key for crispiness – don’t skip this step\! **1\. Set up the breading station:** **Wet mix**  Whisk together **1 large egg** and **⅓ c. buttermilk (or milk)** in a bowl. If using regular milk, I recommend adding a splash of vinegar or lemon juice for extra tenderness. **Dry mix**  In another bowl, combine **1\. flour, 4 TBSP breadcrumbs, 1 tsp baking powder, 1.5 tsp salt, 2 tsp paprika, 1 tsp each of garlic** and **onion powder,** and **½ tsp ground pepper**. **2\. Bread the chicken:**  Coat them in dry mix again, really **pushing on the breading** to make it stick – this helps prevent it from falling off while baking. You almost want to pound it into the chicken with the back of a spoon\! **Here is how I efficiently bread a lot of chicken well:** - Toss the chicken in the breadcrumb mixture (I do them all at once for more efficiency). - Shake off any excess flour, then coat with egg wash (again, I do all of the chicken pieces together here because it’s faster and works just as well). - Finally, thickly coat each chicken piece with dry mix again (this needs to be done for each piece individually). You’ll want to pack on a lot of breading and then pound it onto the chicken with kitchen tongs or a large spoon to make it stick. **3\. Bake:** For **extra crunch**, switch the oven to **broil** for 1-2 minutes, but watch closely – it can go from crispy to burnt fast! Let the chicken rest 2-3 minutes for the breading to crisp up, then serve immediately\!  ## Tips for success - **Use a dark pan**: Dark-colored pans conduct heat better, resulting in a crispier crust. You can use a dark metal pan or cast iron, but a silver metal pan is fine, too. - **Breading:** Do *not* skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking. - **Handle with care**: When flipping, use a spatula to gently release the chicken to keep the breading intact. - **Let the chicken rest** for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy. - **In full disclosure:** While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying. This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. ## Helpful recipe hints ### Troubleshooting & storage questions **Why isn’t my chicken crispy?** Make sure you’re using a preheated pan (a dark pan is best) and that the oven is at the correct temperature. Also, avoid overcrowding the pan, as this can create steam and prevent crisping. **How do I prevent the breading from falling off?** Make sure to press the breading onto the chicken firmly and handle the pieces gently when flipping. Letting the breaded chicken rest for a few minutes before baking can also help the coating stick better. **What’s the best way to reheat leftovers?** **Can I freeze this?** Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken). Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze. Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating. ### Serving tips Let the chicken rest for **2-3 minutes** after baking to let the juices settle – this keeps it tender inside. But don’t wait too long! Oven-fried chicken is at its crispiest when served fresh. We love pairing the chicken with [sautéed green beans](https://www.savorynothings.com/sauteed-green-beans/) and [mashed potatoes](https://www.savorynothings.com/how-to-make-mashed-potatoes/) or [mac and cheese](https://www.savorynothings.com/baked-mac-and-cheese/). [Corn on the cob](https://www.savorynothings.com/grilled-corn-on-the-cob-in-foil/), [baked beans](https://www.savorynothings.com/crock-pot-baked-beans/) and sweet potato fries or [air fryer potato wedges](https://www.savorynothings.com/air-fryer-potato-wedges/) with [ranch](https://www.savorynothings.com/greek-yogurt-ranch-dip/) for dipping are also great\! It also works great in a bun topped with sliced avocado and [coleslaw](https://www.savorynothings.com/the-best-coleslaw/) on the side (I had this at a restaurant with regular fried chicken and it was so good!)  ### Recipe video **PS** If you try this recipe, please leave [a review in the comment section](https://www.savorynothings.com/crispy-oven-fried-chicken/#comments) and add a star rating in the recipe card – I appreciate your feedback! Follow along on [Pinterest](https://www.pinterest.com/savorynothings/), [Facebook](https://www.facebook.com/savorynothings/) or [Instagram](https://www.instagram.com/savorynothings/).  Crispy, golden, and packed with flavor – this oven-fried chicken is easy to make and sure to be a family favorite\! made it? tap the stars to add your rating\! 4\.85 from 363 votes ### Recipe details Prep 15 minutes Cook 25 minutes Total 40 minutes Servings 6 servings Difficulty Medium #### For the egg mix: - ▢ 1 large egg - ▢ ⅓ cup buttermilk OR regular milk; see notes #### For the breading: - ▢ 1 cup all purpose flour - ▢ 4 tablespoons breadcrumbs Panko or Italian seasoned work as well - ▢ 1 teaspoon baking powder - ▢ 1\.5 teaspoons salt adjust to your taste - ▢ 2 teaspoons ground paprika - ▢ 1 teaspoon garlic powder - ▢ 1 teaspoon onion powder - ▢ ½ teaspoon ground pepper #### For the chicken: - ▢ 2 pounds boneless, skinless chicken breast cut into strips (I do 2-3 per breast) #### For the pan: - ▢ ¼ cup butter or more as needed - **Prep:** Heat oven to 410°F . Place a dark-colored or cast iron (or at the very least a silver metal) pan in the oven to heat up. - **Prepare breading:** In a medium bowl, whisk together egg and buttermilk. In a separate bowl, mix flour, breadcrumbs, baking powder and seasoning. 1 large egg, ⅓ cup buttermilk, 1 cup all purpose flour, 4 tablespoons breadcrumbs, 1 teaspoon baking powder, 1\.5 teaspoons salt, 2 teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground pepper - **Bread the chicken:** Toss the chicken pieces in the flour mix, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick. 2 pounds boneless, skinless chicken breast - **Place chicken on pan:** Take the hot pan out of the oven and melt the butter on it. Place the coated chicken pieces on the pan – leave enough space in between, I usually bake it in two batches. ¼ cup butter - **Oven fry:** Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Add more butter to pan if needed. Finish by broiling the chicken until it turns golden brown and crispy, about 1-2 minutes. - **Serve:** Let chicken rest for 2-3 minutes, then serve immediately. - Use **boneless, skinless chicken breasts** or swap for thighs/drumsticks (adjust cook time). - **No buttermilk?** Use milk with a splash of vinegar. - **Panko gives max crunch**, but any breadcrumbs work. - **Baking powder makes breading crispier – don’t skip\!** - **Press breading onto chicken** so it sticks. - **Use a dark pan** for best crispiness. - **Flip carefully with a spatula**to keep coating intact. - Let chicken rest **2-3 minutes** before serving, but eat it fresh before it softens. - **Store leftovers in the fridge up to 3 days** and reheat in the oven for crispness. - **Freeze unbaked or baked chicken for up to 3 months**; bake straight from frozen at 375°F until hot and crispy. Serving: 1servingCalories: 436kcalCarbohydrates: 21gProtein: 52gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 181mgSodium: 836mgFiber: 1gSugar: 1g Nutrition is an estimate. ### More recipe information Course: Main Course Cuisine: American *Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021. Updated with new photos and better text again on 02/19/2025.* ## Reader Interactions [Next Post \>](https://www.savorynothings.com/pistachio-bread/)