Oven Fried Chicken is everything you love about classic fried chicken, without standing over a pot of hot oil! The outside is golden, crunchy, and perfectly seasoned, while the inside stays juicy and tender. Best of all, it’s hot and ready in just about 30 minutes.
Ellen’s Notes
This oven fried chicken is baked, not fried, but you’d never guess from the texture! The secret is a perfectly seasoned breading, a spritz of oil, and a hot oven that crisps it up just right. No splattering oil, no complicated steps, this crispy chicken needs just a few simple ingredients you likely already have on hand.
I tested this recipe so many times to make sure the coating actually stayed crispy in the oven. I didn’t want “almost fried chicken.” I wanted real crunch. After several tasty trials, I promise this truly is the very best oven fried chicken recipe!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken: To keep things easy, I usually grab thinly sliced chicken breasts or cutlets. You can use chicken breast instead though, just thinly slice the breasts lengthwise into 2 pieces. This helps them to cook quickly and brown perfectly, while staying juicy inside.
- Milk: This is a binding ingredient that makes the breading stick to the chicken. You can use whole milk, 2% milk, or buttermilk if you have it on hand!
- Hot Sauce: I used Tabasco, but Texas Pete is a good choice too. Add more or less depending on how spicy you want it.
- Avocado or Olive Oil Spray: Do not skip this! A light mist is the secret to getting that perfect brown crusty coating. Otherwise, the flour stays white and will not crisp up properly.
- Seasonings: I like to use paprika (or smoked paprika), garlic powder, onion powder, salt and pepper. You can season up your flour with whatever you like, just make sure to use enough to add flavor.
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How To Make Oven Fried Chicken
Scroll down to the printable recipe card for full instructions.
Preheat the oven fully. A hot oven is key to crisping the coating. Make sure it’s completely preheated before the chicken goes in.
Pat the chicken dry with a paper towel. Removing excess moisture helps the coating stick better and prevents a gummy texture.
Be generous when spraying the coated chicken before baking. The oil is what helps the crust turn golden and crispy in the oven. Light spraying can lead to pale spots.
Use a meat thermometer. Chicken breasts can dry out quickly. Pull them from the oven as soon as they reach 165°F internally will keep them tender and juicy.
Let it rest before serving. Allow the chicken to sit for 5 minutes after baking to keep the juices locked in.
Variations To Try
- Double Coat: If you like an extra thick breading, you can dip the breaded chicken back into the egg and then back into the flour one more time.
- Buttermilk Marinated: Soak the chicken in buttermilk for 4-24 hours for extra tenderness and flavor.
- Cajun Style: Mix Cajun seasoning into the flour for a bold Southern kick.
- Panko Coating: Mix panko breadcrumbs into the flour for a lighter, crispier texture.
- Use a Wire Rack: Baking the chicken on a wire rack allows hot air to circulate underneath, helping the coating crisp up evenly instead of getting soggy.
Storing and Reheating
Let the oven baked fried chicken fully cool to room temperature before storing in an airtight container in the fridge. Properly stored, it’ll stay good for up to 4 days.
I recommend reheating in the air fryer or oven for the best results. Heat just until warmed through to keep the breading nice and crispy!
Oven Fried Chicken
Ingredients
- ½ cup milk, whole or buttermilk are best
- 1 large egg
- ½ teaspoon hot sauce, add more if you like it spicy
- ½ cup all-purpose flour, plus a little for the sheet pan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 lbs boneless, skinless, thinly sliced chicken breasts or cutlets
- olive oil spray, or avocado oil spray
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Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly shake flour onto the parchment paper, set aside.
- In a shallow bowl, whisk together the milk, egg, and hot sauce. In a separate shallow bowl or plate, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge the chicken in the flour and coat completely on both sides. Use your fingers to really press/rub the flour mixture into the meat.
- Transfer the flour coated chicken to the milk/egg bowl and cover both sides with the milk and egg mixture.
- Transfer the chicken back into the flour mixture one more time and coat on both sides. Place on the prepared sheet pan and repeat with the remaining chicken.
- Mist the coated chicken breast with the olive oil spray, making sure to lightly coat the entire breast. Bake at 425°F oven for 25 to 30 minutes, until cooked through and chicken reaches an internal temperature of 165°F. Check at about 20 minutes, if there is some flour showing, spray with a little more olive oil spray and continue to cook until done.
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Notes
Nutrition
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- Oven Baked BBQ Chicken – Summer cookout flavor without the grill.
- Baked Chicken Breasts – Great for meal prep for a busy week.
- Baked Lemon Pepper Chicken – With the best crispy skin!
- Ranch Ritz Cracker Chicken – A family favorite, perfect for kids.
- Baked Chicken Legs – Easy to make and always juicy.
