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Oven-Baked Crunchy Chicken

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Enjoy a healthier take on the classic fried chicken with this oven-baked version that offers flavor and crunch without the excess oil.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces Boneless, skinless chicken breasts Cut into thirds
  • 1 cup Buttermilk
For the Coating
  • 1 cup All-purpose flour
  • ½ teaspoon Salt
  • 1 tablespoon Seasoned salt
  • ¾ teaspoon Black pepper
  • 2 teaspoons Paprika
  • ½ stick Butter (¼ cup)

Method
 

Marinate the Chicken
  1. 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
  1. 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
  1. In a large Ziploc bag or bowl, combine flour, salt, seasoned salt, black pepper, and paprika; mix well.
Coat the Chicken
  1. Remove chicken from buttermilk, dredge in the flour mixture until evenly coated, shake off excess, and place in the buttered pan.
Bake to Perfection
  1. 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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 1g

Notes

For extra crunch, lightly spray coated chicken with cooking spray before baking, and space pieces apart to allow hot air to circulate. Use a meat thermometer to check doneness. You can experiment with different spices such as garlic powder or cayenne pepper for added flavor.
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