Tips for the Crispiest Oven-Fried Chicken
Don’t overcrowd the pan: Leave space between each piece so they crisp instead of steaming.
Add spices: Try garlic powder, onion powder, or cayenne pepper for extra flavor.
For extra crunch: Double-dip the chicken—coat in flour, dip quickly in milk or buttermilk, then coat again in the flour mixture.
Healthier option: Use skinless chicken, but keep in mind it won’t be quite as crispy.
Variations
Spicy Version: Add hot sauce to the butter or cayenne pepper to the flour mixture.
Buttermilk Chicken: Soak the chicken in buttermilk for a few hours before baking for an extra tender result.
Parmesan Crust: Mix grated Parmesan cheese into the flour mixture for a cheesy, crunchy coating.
Gluten-Free: Use gluten-free flour or crushed cornflakes instead of regular flour.
Frequently Asked Questions (FAQ)
1. Can I use boneless chicken?
Yes! Boneless chicken breasts or thighs work great—just reduce the cooking time by about 10–15 minutes.
2. Can I make this ahead of time?
Yes. Coat the chicken, cover, and refrigerate for up to 8 hours before baking.
3. How do I reheat oven-fried chicken?
Reheat in a 375°F (190°C) oven for 10–15 minutes to bring back the crispiness.
Final Thoughts
This Yummy Oven-Baked Fried Chicken gives you all the comfort of fried chicken without the guilt of deep frying. It’s a family-friendly dinner that’s easy enough for weeknights yet delicious enough for Sunday supper. With its golden crust and tender, juicy meat, it’s bound to become one of your go-to chicken recipes.
Once you try this oven-baked version, you may never go back to deep frying again!
