There are certain dishes that can attract everyone to the table with just a whiff of their signature smell, and few dishes do this as effectively as fried chicken. This oven Baked Fried Chicken packs all the famous allure of the classic dish, with a healthy, easy, less-mess twist!
What makes fried chicken addictive is the juiciness of the meat and the crispiness of the exterior. This baked fried chicken offers both (as Air Fryer Fried Chicken Breast and Air Fryer Chicken Tenders do too!).
A spicy buttermilk marinade gives the chicken unbelievable moisture and a nice kick, and a coating of crushed corn flakes makes the exterior irresistibly crunchy.
Corn flakes aren’t a cereal I think of much, but after one bite of this skinny buttermilk fried chicken, I developed a new level of respect for this humble breakfast cereal.
Although this baked chicken recipe requires advance planning (I found that letting the chicken marinate overnight really amped-up the “juicy” factor), it is absolutely worth it. You’ll need to dirty a few bowls, but when compared to the mess of a deep frier, this chicken is squeaky-clean!
Even when reheated the next day, the meat was still incredibly sweet and moist, a rarity among chicken breast recipes. (If you fancy breaded baked chicken with a cheesy present in ever bite, try Baked Chicken Cordon Bleu.)
5 Star Review
“This was WONDERFUL! They are so full of flavor and moist! I will definitely be using this recipe again, thank you so much!”— Dawn —
How to Make Oven Baked Fried Chicken
This recipe uses a dry/wet/dry method for dredging the chicken. It’s how fried chicken is made in most restaurants too, because it gives the chicken the optimum crispy exterior.
- Chicken Breasts. Oven fried chicken breast is the best! It’s perfectly tender, juicy, and packed with lean protein. Prefer a different cut of meat? Try oven fried chicken thighs or oven baked fried chicken tenders instead.
- Buttermilk + Hot Sauce. Buttermilk helps tenderize the chicken and coats the outside. A little hot sauce adds a tasty touch of heat.
- All-Purpose Flour. We start by dredging the chicken with flour. The “double dredge” is key.
- Cornflake Mixture. A combination of cornflake crumbs, paprika, salt, pepper, cayenne, garlic powder, onion powder, and poultry seasoning make up the second part of the coating. This is what truly gives the oven fried chicken its addictive flavor and texture. Forget making oven fried chicken with Bisquik; it’s a snap (and better tasting!) to mix up your own coating.
- Add the chicken to a bag with the buttermilk and hot sauce. Seal and turn to coat, then refrigerate the chicken for at least 2 hours.
- Remove the chicken from the bag. Prepare a plate with the flour, a bowl with the cornflakes and spices, and a bowl with the leftover buttermilk marinade. Dredge each chicken piece through the flour, then buttermilk, then cornflake mixture.
- Bake the chicken for 15 minutes at 400 degrees F on a wire rack, then reduce the temperature and continue baking at 350 degrees F until it is cooked through, about 15 to 20 minutes more.
400 degrees F is the best temperature to cook fried chicken in the oven at the beginning. From there, reduce the temperature and allow the chicken to continue baking at 350 degrees F. This method allows the outsides to get crispy while keeping the insides moist and tender. You don’t need to cover chicken when baking it in the oven.
Baked Fried Chicken Storage Tips
- To Store. Refrigerate leftover chicken in an airtight storage container for up to 3 days.
- To Reheat. Reheat fried chicken on a baking sheet in the oven at 350 degrees F until hot.
- To Freeze. I don’t recommend freezing this dish, as the cornflake mixture will become soggy once thawed.
Recommended Tools to Make Baked Fried Chicken
- Baking Sheet. Perfect for making this oven baked fried chicken.
- Mixing Bowls. Easy to clean and store.
- Pie Dish. A pie dish is ideal to use for dredging.
Baked Fried Chicken
- 6 boneless skinless chicken breasts pounded to 1/2-inch thickness
- 1 cup buttermilk
- 1/2 tablespoon hot sauce I used Sriracha
- 1/3 cup all-purpose flour
- 2 1/4 cups crushed corn flakes
- 3/4 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon poultry seasoning
- Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
- Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.
- Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.
- Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dredge it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more.
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