Description
This Best Oven Fried Chicken recipe offers a crispy, golden-brown crust without deep frying, making it a healthier alternative that retains juicy, flavorful meat. Marinated in buttermilk and coated with a seasoned flour mixture, the chicken is baked to perfection with a buttery finish.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skinless chicken breasts
- 1 cup buttermilk
Breading and Seasoning
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon baking powder
Finishing
- 1/4 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make clean-up easier.
- Marinate Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them, ensuring they are fully coated. Let the chicken marinate for at least 30 minutes to tenderize and infuse the meat with moisture and flavor.
- Prepare Breading: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, salt, black pepper, dried thyme, and baking powder. Mix well to evenly distribute the spices throughout the flour.
- Coat Chicken: Remove each chicken breast from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to form a sturdy coating.
- Bake Chicken: Arrange the breaded chicken breasts on the prepared baking sheet. Drizzle the melted butter evenly over the top of each piece to enhance browning and flavor. Bake in the preheated oven for 35 to 40 minutes, or until the chicken is golden brown, crispy on the outside, and cooked through with an internal temperature of 165°F (74°C).
Notes
- Marinating the chicken in buttermilk helps tenderize the meat and adds moisture.
- Use a meat thermometer to ensure chicken is cooked safely to an internal temperature of 165°F (74°C).
- For extra crispiness, you can flip the chicken halfway through baking.
- If you prefer skin-on chicken, adjust cooking time accordingly to ensure thorough cooking.
- Let the chicken rest for a few minutes after baking to retain juices before serving.
