What’s in this Easy Baked Fried Chicken Breast recipe?
I love that you only need a handful of simple ingredients to make this easy, crispy, flavorful oven fried chicken. It’s one of my husband’s favorite recipes to this day, but now, it’s also a favorite for our two boys. It’s so easy to make, and it comes out better than fried (and healthier too). Serve it for dinner tonight, or any night of the week!
Chicken: Use skinless, boneless chicken breast for this oven baked recipe. Buttermilk: Soak chicken in buttermilk before breading and baking. The acidity tenderizes the meat and creates the crispy texture we want. This is the secret ingredient to crispy fried chicken! Flour: Use all-purpose flour to coat and bread the chicken. Seasoning: We use a mix of paprika (adds that delicious hint of heat), all-purpose seasoning, and salt and pepper. Butter: Butter is melted and spread on the bottom of the baking pan to help crisp up the breading.
Pro tip: If you don’t have buttermilk, you can make your own! Measure 3 cups of milk, then remove 3 tablespoons and mix in 3 tablespoons of lemon juice or white vinegar (this adds acidity). Let this mixture sit for 5 minutes before using in the recipe.
Variations using thighs, drumsticks, or wings
Absolutely! If you want to make oven fried chicken with thighs, drumsticks, or wings, you can use those pieces too. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165°F. If you are using a variety of pieces, check the breasts and take them out as soon as they’re ready. They’ll dry out the fastest, whereas thighs will need a bit longer to cook.
How to Store and Reheat
Store leftovers in an airtight container or resealable bag, and keep in the refrigerator up to 3 days. I recommend wrapping each piece in foil, or layering pieces with paper towels to soak up any moisture that might collect in the fridge. This will help to keep the breading nice and crispy. To reheat, place pieces in the oven at 350F until fully cooked through.
How to Freeze
To freeze, wrap pieces of chicken in foil, then place in a freezer-safe, resealable bag. Freeze up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
This easy chicken breast recipe goes with any and all of your favorite side dishes. When my family is in the mood for a classic fried chicken kind of dinner, I make these potato wedges or some creamy mashed potatoes. I find that corn casserole, creamed green beans, and coleslaw make great sides too. And don’t forget these homemade buttermilk biscuits, served with honey butter. It’ll be the whole family’s favorite meal! Looking for more crispy chicken recipes? You’ll love this Air Fryer Fried Chicken, and this copycat KFC recipe!
More Chicken Breast Recipes We Love
Juicy Pan Seared Chicken Breast Grilled Teriyaki Chicken Breast Seasoned Chicken Breast Tuscan Chicken in Parmesan Sauce Creamy Butter Baked Chicken Parmesan Crusted Chicken Poached Chicken Breasts Marinated Chicken Breast Grilled Chicken Breast Honey Balsamic Chicken Breast Baked Italian Chicken Air Fryer Chicken Breast
“This was the juiciest and tastiest chicken breast recipe I have ever had. No buttermilk on hand, I used 6 oz yogurt and 2 oz water, marinated for 30 minutes, seasoned per instructions. Comfort food night..smashed potatoes fried in Naples garlic olive oil, seasoned with kosher salt, and fresh corn. Thanks so much for sharing your recipe…Amazing!” -LAClarke
