Yield: 4 servings
Oven Fried Chicken
Oven Fried Chicken is everything you love about classic fried chicken — crispy, golden, and packed with flavor — without standing over a pot of hot oil. The outside is crunchy and perfectly seasoned, while the inside stays juicy and tender!
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
Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. I don't recommend freezing leftovers as the coating will not be the same texture and will likely fall off the cooked chicken once thawed.
Reheat: Use an air fryer for the crispiest results. The oven is your second best option, followed by the microwave in third place. Reheat the chicken until just warmed through.
Nutrition
Serving: 1serving, Calories: 291kcal, Carbohydrates: 15g, Protein: 40g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 153mg, Sodium: 530mg, Potassium: 736mg, Fiber: 1g, Sugar: 2g, Vitamin A: 409IU, Vitamin C: 3mg, Calcium: 60mg, Iron: 2mg