Oven-Fried Chicken Breast

Fried chicken doesn’t have to be made in a pan of hot oil—this recipe is made in your oven! A delicious dish to add to your dinner repertoire, oven-fried chicken breasts are a cinch to make once you know a few tricks to add flavor to the lean meat and get a perfectly crispy, browned coating on the outside. And unlike other fried chicken recipes that require a deep fryer, this baked chicken recipe results in less mess in the kitchen.

Oven-Fried Chicken Breast Ingredients

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• Butter and canola oil: Melted butter and canola oil are mixed together and spread on the bottom of the baking pan to crisp up the bread crumb coating as it bakes.
• Chicken: Our favorite cut for oven-fried chicken is boneless, skinless chicken breast. We slice the breasts into thin cutlets to give them a uniform thickness that bakes more evenly in the oven. Plus, the cutlets cook through in no time and boast a generous ratio of crispy coating to meat.
• Seasonings: Fried chicken recipes can quickly turn bland without seasonings to enliven the beige ingredients. That’s why our seasoning blend consists of peppery turmeric, pungent onion powder and smoky paprika.
• All-purpose flour: Flour is a crucial ingredient for breaded, oven-fried chicken. As the first ingredient to coat the raw chicken, the flour absorbs excess moisture on the exterior of the meat and preps the surface for the liquid coating step that comes next.
• Cornstarch: Cornstarch is a secret ingredient in deep-fried recipes because it creates an ultra-crispy coating. The cornstarch will absorb moisture and prevent gluten from developing in the all-purpose flour, so the chicken stays juicy and the exterior becomes deeply golden-brown as it bakes.
• Buttermilk and egg: Thick and tangy buttermilk is a favorite for marinating bone-in chicken pieces in buttermilk fried chicken. In this recipe, it’s combined with egg to become a flavorful part of the breading.
• Panko bread crumbs: For the best texture on oven-fried chicken, use panko bread crumbs. This type of bread crumb is lighter than traditional varieties and boasts large, flaky crumbs that stay crunchy after baking.

Directions

Step 1: Prepare the chicken breasts

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Preheat the oven to 425°F. Line a 15x10x1-inch baking sheet with aluminum foil. Place the butter and canola oil in a small bowl. Microwave until the butter is melted, about 30 seconds. Use a brush to spread the mixture over the foil.

Slice each chicken breast into two thin cutlets. If needed, use a meat mallet or rolling pin to pound the chicken to a 1/4-inch thick.

Editor’s Tip: To easily slice the chicken breasts in half, place the chicken on a cutting board. Position your hand on top of the chicken breast and the knife blade parallel to your hand. Slice carefully through the chicken breast to create two halves of equal thickness (or as close to equal as you can!).

Step 2: Add the seasonings

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In a small bowl, stir together the salt, turmeric, onion powder, black pepper and smoked paprika. Sprinkle the spice mixture onto both sides of the chicken breast cutlets.

Editor’s Tip: To help the spices adhere, gently rub the spices into the meat.

Step 3: Bread the chicken

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Combine the flour and cornstarch on a plate. In a shallow dish, whisk together the buttermilk and egg. Pour the panko on another plate.

Working with one cutlet at a time, dredge the chicken with the flour-cornstarch mixture, tapping off the excess. Next, dip the chicken into the buttermilk-egg mixture to coat both sides. Finally, press the chicken firmly into the panko bread crumbs until the entire surface is coated.

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Place the breaded cutlet on the baking sheet. Repeat these steps with the remaining cutlets.

Editor’s Tip: Arrange the chicken on the baking sheet with space between each piece. Crowding the chicken will create steam and prevent the breading from crisping up. You can always use two baking sheets if necessary.

Step 4: Bake the fried chicken in the oven

Bake the chicken for 15 minutes. Flip the chicken over and bake for another 5 to 10 minutes or until an internal thermometer reads 165° and the breading is crispy and browned. Rest for five minutes, then slice and serve.

Editor’s Tip: No one likes it when the breading falls off chicken, so make sure to rest the chicken before slicing. This makes it easier to move the chicken without disturbing the coating.

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Recipe Variations

• Add more seasoning: If you love KFC’s chicken, you may have heard they use 11 different herbs and spices. You can make copycat KFC fried chicken by adding all (or just a few) of these seasonings: white pepper, garlic salt, celery salt, ground ginger, ground mustard, dried basil, dried thyme, dried oregano and MSG.
• Use a buttermilk substitute: I’m all about using what I already have in the kitchen to save money on groceries, so I rarely run out just to buy buttermilk. And you don’t have to, either! If you have milk and lemon juice or distilled white vinegar, you can make a buttermilk substitute at home.
• Make ‘em cheesy: Stir grated Parmesan or shredded cheddar cheese into the panko bread crumbs for a delicious cheesy element.
• Include a sauce: Whisk together 1/2 cup of mayonnaise, 1/2 cup of ketchup and a pinch of cayenne pepper to make a simple, homemade sauce to serve with these oven-baked chicken breasts. Or pair the chicken with a chicken wing sauce recipe or the gravy from our country chicken and gravy recipe.

How to Store Oven-Fried Chicken Breast

Oven-fried chicken breasts store well, so you can have the cutlets ready and waiting in the fridge or freezer for an easy meal down the road. After baking, allow the chicken to cool to room temperature. Stack the breaded cutlets between pieces of wax paper (or butter wrappers) and store them in an airtight container. Keep them in the fridge for up to four days.

Can you freeze oven-fried chicken breasts?

For longer storage, you can freeze oven-fried chicken for up to three months. Let the chicken cool completely. Wrap each piece in a layer of storage wrap and place it in a freezer-safe container. When you’re ready to enjoy the chicken, thaw it in the refrigerator before reheating.

How do you reheat oven-fried chicken breasts?

To reheat oven-fried chicken, place the chicken on a baking sheet coated with melted butter or nonstick cooking spray. Bake the cutlets at 400° for about 10 minutes, flipping about halfway through, until they reach an internal temperature of 165°.

You can also reheat the chicken in an air fryer. Like air-fryer chicken cutlets, spritz each side of the chicken with nonstick cooking spray. Reheat in a 350° air fryer, flipping every three minutes, until the chicken reaches an internal temperature of 165°.

Oven-Fried Chicken Breast Tips

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What should you serve with oven-fried chicken breast?

It’s hard to think of a side dish that wouldn’t go well with these crispy chicken breasts! Some of our favorite sides for fried chicken include coleslaw, collard greens and steamed broccoli. This fried chicken recipe also pairs well with mac and cheese, cooked rice and fluffy biscuits served with butter. And don’t forget the saucy sides, like ranch dressing, spicy chili crisp, barbecue sauce or a few drops of hot sauce.

How do you make gluten-free oven-fried chicken breasts?

To make this recipe gluten-free, swap in a gluten-free flour blend and use gluten-free panko bread crumbs. Make sure the other ingredients used (including any sauces or sides) are also certified gluten-free.

Can you make fried chicken breasts in an air fryer?

Yes, you absolutely can make fried chicken breasts in an air fryer! Depending on the size of your air fryer, you will most likely have to cook the chicken in batches. Air-fry the chicken at 400° until it reaches an internal temperature of 165°, 8 to 10 minutes. If you don’t want to use chicken cutlets, you can use the air fryer to make air-fryer chicken tenders.