Not only is oven baked chicken delicious but it’s also healthier than deep-frying it in oil. It crisps up beautifully on the outside and stays moist and juicy inside. The blend of spices gives it that KFC appeal and you can pair it with just about any sides you can think of.
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Along with the chicken you need melted, flour, panko breadcrumbs, salt and seasoning salt, pepper, and paprika.
There are some great tips to try when making an oven fried chicken dish. It’s a good idea to soak your chicken in buttermilk or regular milk before cooking it. Half an hour will be fine. That way, the coating sticks more easily and it also adds a subtle tang to the chicken flavor.
If you’re using thawed chicken breasts you don’t have to since they tend to thaw out sticky anyway. You can also repeat the coating process for a thicker, crispier result.
Why You’ll Love the Recipe:
This crispy chicken tenders recipe is cooked in the oven and comes out crunchy and juicy. It’s just like takeout fried chicken but healthier because it’s baked in the oven and also better. This really is a flavorful recipe.
How to Serve It:
Pair the crispy chicken with anything from mashed potatoes or fries to coleslaw, baked beans, sauteed vegetables, or a salad.
- Chicken tenders (or chicken breasts cut into strips)
- Seasoning salt
- All-purpose flour
- Black pepper
How to make The Best Oven Fried Chicken:
Preheat the oven to 425°F.
Put everything except the chicken and butter in a Ziploc bag and shake to coat.
Put the coated chicken on a parchment paper covered baking sheet.
Brush the butter on top.
Bake for 10 minutes then flip and bake for another 10 on the other side.
Check if the inside temperature is 165°F and, if not, give them another few minutes.
Drain on paper towels and serve right away.
Oven-fried chicken makes a change from deep-fried chicken. It comes out just as moist inside and just as crispy on the outside. It pairs well with any kind of side dishes and you’ll love the gentle touch of spices in the coating.
The Best Oven Fried Chicken
- 1 pound chicken tenders or chicken breasts cut into strips
- 1 tablespoon seasoning salt
- 5 tablespoons melted butter
- ¾ cup all-purpose flour
- ½ cup panko
- 2 teaspoons paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Preheat the oven to 425°F.
- Put everything except the chicken and butter in a Ziploc bag and shake to coat.
- Put the coated chicken on a parchment paper covered baking sheet.
- Brush the butter on top.
- Bake for 10 minutes then flip and bake for another 10 on the other side.
- Check if the inside temperature is 165°F and, if not, give them another few minutes.
- Drain on paper towels and serve right away.
Can You Make It Ahead?
Yes, just keep the cooked chicken on a wire rack on the baking tray in the oven at 225°F until you’re ready to serve it.
Leftovers will keep for a few days in a sealed container in the refrigerator.
Variations and Substitutions:
Feel free to change the ingredients in the breading. You can use regular breadcrumbs instead of panko or even crushed Doritos or Ritz crackers. Cornflakes will work too.