Description
This recipe for The Best Oven Fried Chicken offers a healthier twist on traditional fried chicken by baking instead of deep-frying. The chicken breasts are marinated in buttermilk to tenderize and add flavor, then coated with a seasoned flour mixture and baked to a crispy golden brown using melted butter. Perfect for a comforting, juicy, and crispy chicken dinner without the mess of frying.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skinless chicken breasts
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon baking powder
Topping
- 1/4 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Marinate Chicken: Place the bone-in, skinless chicken breasts into a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes. This step tenderizes the chicken and adds moisture and flavor.
- Prepare Breading: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, salt, black pepper, dried thyme, and baking powder. Mix until evenly distributed.
- Coat Chicken: Remove each piece of chicken from the buttermilk, shaking off any excess liquid. Dredge the chicken in the seasoned flour mixture, pressing gently to ensure it adheres well to the surface.
- Bake Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Drizzle the melted butter evenly over the top of the chicken to help achieve crispy, golden crust. Bake in the preheated oven for 35 to 40 minutes or until the chicken is cooked through and the coating is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safety.
Notes
- For extra crispy chicken, flip the pieces halfway through baking and add a little more melted butter on top.
- Bone-in chicken takes longer to cook than boneless; ensure the internal temperature reads 165°F to confirm doneness.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to maintain crispiness.
- You can substitute dried thyme with other herbs like oregano or rosemary for a different flavor twist.
- If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
