Crispy on the outside, juicy on the inside—this baked fried chicken delivers all the satisfying crunch of classic fried chicken without the mess of deep frying. It’s the ultimate comfort food recipe that’s oven-baked to golden perfection, making it ideal for weeknight dinners, game day spreads, or even easy appetizer ideas. Soaked in buttermilk and seasoned just right, this dish is a must-try for anyone craving a healthier take on fried chicken.
The flavor is bold and savory, the crust is crispy and golden, and the inside? So tender it nearly melts in your mouth. If you’re looking for a family-friendly dinner that’s easy to prep and sure to impress, this one’s for you.
Why You’ll Love This Baked Fried Chicken
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Crispy and golden with no deep fryer required
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Buttermilk-soaked for juicy, tender chicken
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Oven-baked = easier cleanup and healthier
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Big crowd-pleaser for game day or parties
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Uses simple pantry staples
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Kid-approved and family-friendly
Ingredient Breakdown
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Chicken Breasts: Boneless, skinless chicken breasts cut into strips cook evenly and soak up the seasoning beautifully.
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Buttermilk: Helps tenderize the meat and adds subtle tangy flavor while ensuring the coating sticks well.
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All-Purpose Flour: The base for the crispy coating.
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Seasoned Salt (like Lawry’s): Adds layers of savory flavor with minimal effort.
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Paprika: Gives color and a touch of warmth to the crust.
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Salt & Pepper: Essential for balanced seasoning.
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Butter: Melts in the baking dish to help crisp up the chicken while adding rich flavor.
Step-by-Step Instructions
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Soak the Chicken
Place chicken strips in a bowl and cover with buttermilk. Refrigerate for 20–30 minutes to tenderize and flavor the meat. -
Preheat the Oven
Set your oven to 400°F (200°C) and let it fully preheat. -
Prepare the Seasoned Coating
In a large Ziploc bag or shallow bowl, mix flour, salt, seasoned salt, pepper, and paprika until well combined. -
Melt the Butter
Add butter to a 9×13-inch baking dish and place in the oven to melt. Once melted, carefully swirl the pan to coat the bottom. -
Dredge the Chicken
Remove chicken from buttermilk, shaking off excess. Dredge each piece in the seasoned flour mixture, pressing to coat well. -
Bake the Chicken
Arrange coated chicken pieces in the prepared dish in a single layer.
Bake for 20 minutes, flip, then bake another 20 minutes or until internal temp hits 170°F.
Pro Tips
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Don’t skip the buttermilk soak – it ensures juicy chicken and better breading adhesion.
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Use a meat thermometer for perfect doneness every time.
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Let the chicken rest a few minutes after baking – this keeps juices locked in.
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Flip gently to preserve the crispy crust.
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Avoid overcrowding the pan to allow air to circulate for an even bake.
Ingredient Swaps or Variations
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Use boneless thighs for richer flavor.
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Swap seasoned salt with your favorite chicken rub.
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Add garlic powder or cayenne for an extra kick.
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Try gluten-free flour for a gluten-free option.
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Coat with crushed cornflakes for added crunch.
Serving Suggestions
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Serve with mashed potatoes and gravy
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Pair with coleslaw, mac & cheese, or a crisp green salad
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Offer dipping sauces like honey mustard, BBQ, or ranch
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Slice leftovers over a chicken sandwich or wrap
Make Ahead + Storage Tips
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Make Ahead: Soak chicken up to 24 hours in advance.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat: Reheat in a 375°F oven or air fryer to re-crisp the coating.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicy and flavorful, and they work great with this method.
Can I marinate the chicken overnight?
Yes! An overnight soak in buttermilk makes the chicken even more tender.
How do I keep the coating from falling off?
Make sure to pat off excess buttermilk and press the flour coating onto the chicken firmly.
Is this recipe spicy?
Not spicy at all—but feel free to add cayenne if you want some heat.
Can I freeze leftovers?
Yes. Freeze cooled chicken pieces in a single layer on a baking sheet, then transfer to freezer bags for up to 2 months.