Oven-Baked Crunchy Chicken
Why Make This Recipe
Oven-baked crunchy chicken offers a healthier take on the classic fried chicken without sacrificing flavor or crunch. Using simple ingredients and an easy baking method, you can enjoy a delicious, crispy meal that fits into your healthy lifestyle. This dish is perfect for family dinners, backyard barbecues, or meal prep for the week ahead.
How to Make Oven-Baked Crunchy Chicken
Ingredients:
- Boneless, skinless chicken breasts, 6 (cut into thirds)
- Buttermilk, 1 cup
- All-purpose flour, 1 cup
- Salt, ½ teaspoon
- Seasoned salt, 1 tablespoon
- Black pepper, ¾ teaspoon
- Paprika, 2 teaspoons
- Butter, ½ stick (¼ cup)
Directions:
- Marinate the chicken: Place chicken pieces in a large bowl and pour buttermilk over them, ensuring full coverage. Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).
- Preheat the oven: Preheat to 400°F (200°C). Place butter in a 9×13-inch baking pan and melt it in the oven, then swirl to coat the bottom.
- Prepare the coating: In a large Ziploc bag or bowl, combine flour, salt, seasoned salt, black pepper, and paprika; mix well.
- Coat the chicken: Remove chicken from buttermilk, dredge in the flour mixture until evenly coated, shake off excess, and place in the buttered pan.
- Bake to perfection: Arrange chicken in a single layer. Bake for 20 minutes, then flip each piece with tongs. Bake for another 20 minutes, or until internal temperature reaches 170°F (77°C). Let rest for 5 minutes before serving. Pro tips: Lightly spray coated chicken with cooking spray before baking for extra crunch, and space pieces apart to allow hot air to circulate. Use a meat thermometer to check doneness.
How to Serve Oven-Baked Crunchy Chicken
Serve your oven-baked crunchy chicken hot with your favorite sides. It pairs well with coleslaw, mashed potatoes, or a simple green salad. For dipping, try ranch dressing or barbecue sauce to add even more flavor.
How to Store Oven-Baked Crunchy Chicken
To store leftover chicken, let it cool completely and then place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze the chicken for up to 2 months. Just make sure to wrap it tightly to maintain quality.
Tips to Make Oven-Baked Crunchy Chicken
- Ensure the chicken is evenly coated with the flour mixture for the best crunch.
- For extra flavor, add garlic powder or cayenne pepper to the coating.
- If you prefer, you can use chicken thighs or drumsticks instead of breasts.
Variation
You can experiment with different spices and herbs for the coating to switch things up. Adding Italian seasoning or taco spice can give your chicken a unique twist.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating in buttermilk.
How do I know when the chicken is done?
You can check if the chicken is cooked through by using a meat thermometer. The internal temperature should reach 170°F (77°C).
Can I make this recipe gluten-free?
Yes! You can substitute all-purpose flour with gluten-free flour or almond flour to make it gluten-free.
Oven-Baked Crunchy Chicken
Ingredients
Method
- Place chicken pieces in a large bowl and pour buttermilk over them, ensuring full coverage. Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).
- Preheat to 400°F (200°C). Place butter in a 9×13-inch baking pan and melt it in the oven, then swirl to coat the bottom.
- In a large Ziploc bag or bowl, combine flour, salt, seasoned salt, black pepper, and paprika; mix well.
- Remove chicken from buttermilk, dredge in the flour mixture until evenly coated, shake off excess, and place in the buttered pan.
- Arrange chicken in a single layer. Bake for 20 minutes, then flip each piece with tongs. Bake for another 20 minutes, or until internal temperature reaches 170°F (77°C). Let rest for 5 minutes before serving.
