This Baked Fried Chicken has all the crispy, juicy flavors of a classic fried chicken recipe but is baked instead of fried. There’s a secret to getting a super crispy crust from the oven which I will share with you – so keep reading!
My daughter asked for KFC one night and having nothing pulled out for dinner, we obliged. When my husband returned home with the family meal for somewhere around $36, I nearly fell off my chair. That’s the moment we decided we’d get into the kitchen and try our hands at creating our own fried chicken recipe ours would be baked and not fried. The oven fried chicken we created is amazing!
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How To Make Oven-Fried Chicken Crispy
How to Make Fried Chicken in the Oven
Some recipes require you to “fry” the chicken in butter placed on the bottom of the baking dish. However, this causes the bottom side of the chicken to be soggy.
The best way I’ve found is to use a roasting rack nested inside a rimmed baking sheet . This allows any excess fat to drip off and allows the oven’s heat to circulate around each piece of chicken creating a crunchy coating.
What to Serve With Oven Fried Chicken?
Looking for more chicken recipes? Check these out:
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Oven Fried Chicken
- Rimmed baking sheet
- Roasting rack
- 4 lbs Chicken pieces (cut up fryer) [See Note 1]
- non-fat cooking spray like Pam [See Note 4]
- 2 Eggs
- 1/2 cup Buttermilk helps the flour dredge stick to the chicken
Dry Dredge Coating:
- 1 cup All-purpose flour
- 1 cup Bread crumbs Plain or Italian seasoned
- 1-1/2 tsp Baking Powder [See Note 2]
- 2 tsp Salt
- 1 tsp Ground black pepper
- 1/2 tsp White pepper
- 1/2 tsp Paprika regular or spicy
- 1 tsp Poultry seasoning [See Note 3]
- 1/2 tsp Celery salt
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Preheat oven to 375 degrees F.
- Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk.In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix.
- Prepare the Chicken: Trim the chicken and remove any excess fat. Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Set aside and allow the chicken to rest for a minute or 2 in the breading mix for the coating to set up. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Excess flour will not brown without a generous coating of cooking spray oilAfter all the chicken is coated, spray each piece generously with aerosol oil or non-fat cooking spray. This helps the coating brown evenly and crisp up in the oven. (Even a generous coat of aerosol oil is still much less oil than deep-frying). Bake for about 45 minutes or until the chicken is well browned, the internal temperature is 165 degrees F and the juices run clear.
- I use a whole cut up fryer chicken. It yields 8 pieces of chicken. You can purchase one precut from the butcher or butcher a whole chicken into 8 parts.
- Be sure to use Baking Powder and not baking soda. This gives really crispy crust on baked chicken. This is a trick I leasrned from Cook's Country Magazine quite a while back. It's great for so many baked chicken recipes.
- Poultry Seasoning is so versitile. It's seasoning combination contains marjoram, sage, ginger and rosemary - the same ingredients in the Colonel's 11 herbs and spices.
- I use non-fat cooking spray instead of butter to crisp up the chicken. All you need is a light coating. I find using butter in the bottom of the pan causes one side of the chicken to remain soggy. This is also why we use a baking rack fitted inside our rimmed baking sheet. The chicken is up off the pan getting heat on all sides while it cooks.