baked fried chicken

Oven Fried Chicken is one of our all time favorite Baked Fried Chicken Breast Recipes! It&#x27;s so healthy, juicy, flavorful, and CRISPY! You would never guess this recipe is oven baked and not fried. The spice rub is just like your favorite KFC. SO MUCH FLAVOR! This is one of our favorites to make year round.

Oven Fried Chicken (Baked Fried Chicken Breast)

chicken breasts (boneless, skinless)

buttermilk

all purpose flour

paprika

all-purpose seasoning (click link for example)

salt

black pepper

butter

flat leaf parsley (optional)

CUT chicken breasts in half, lengthwise, to create 4 even portions.

PLACE chicken in a large bowl and marinate in milk for about 20 minutes.

MIX together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.

PREHEAT oven to 400ºF.

Place parchment paper on a 9x13 baking sheet. MELT butter and pour onto the parchment, coating the bottom of the pan/parchment.

Lightly pat each chicken breast with a paper towel to remove excess milk before dipping. DIP each chicken breast, one at a time, in the flour mixture. COAT both sides liberally. PLACE in pan.

REPEAT with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.

BAKE at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.

Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!

https://embed.mediavine.com/videos/iAtN9mvDq

Oven Fried Chicken is one of our all time favorite recipes! It’s so healthy, juicy, flavorful, and CRISPY! You would never guess this chicken is oven baked and not fried. The spice rub tastes just like your favorite KFC. SO MUCH FLAVOR! This baked friend chicken breast is one of our favorites to make year round.

Baked Fried Chicken

This is truly the BEST oven baked “fried” chicken recipe. You soak it in buttermilk then coat it in a special crunchy coating of panko and cornflakes.

Buttermilk Oven "Fried" Chicken

chicken drumsticks (skinned (or chicken thighs*))

tsp kosher salt

tsp sweet paprika ((I used smoked paprika))

poultry seasoning ((I used dried thyme instead))

garlic powder

tsp black pepper

lemon

cooking spray

panko bread crumbs

cornflake crumbs

tbsp Parmesan cheese

1.5 tsp kosher salt

parsley flakes

1.5 tsp sweet paprika

onion powder

tsp chili powder

For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.

Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.

For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.

Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.

Bake until golden brown and cooked through, 40 to 45 minutes.

This lighter version of fried chicken tastes just like the real deal! You won't miss the deep fryer, we promise!

chicken drumsticks (about 3 1/2 ounces each, skinned)

sweet paprika

poultry seasoning

Cooking spray

Parmesan cheese

parsley

chili powder

Remove the chicken from the buttermilk and dredge each piece in the crumb mixture. Put the chicken pieces onto the prepared baking sheet. Spray the tops of the chicken with cooking spray.

Bake chicken until golden brown and cooked through, 40-45 minutes.

A healthy recipe for crispy baked fried chicken that tastes deep fried but is actually made in the oven! Crispy outside, juicy inside.

chicken breasts (pounded to 1/2-inch thickness)

hot sauce ((I used Sriracha))

all-purpose flour

corn flakes

cayenne

Shake

Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.

Preheat

Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.

Dredge

Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.

Remove

Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.

Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.

Bake

Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve

Oven fried chicken is moist and tender with an irresistible crunch. Avoid oil splatters and make this baked KFC copycat recipe instead!

Oven Fried Chicken (KFC Copycat)

4-5 lbs chicken ((See Note 1))

breadcrumbs

tsp white pepper

tsp celery salt

Italian seasoning

mustard

ginger

tsp baking powder

turmeric

Black pepper

Garlic Powder

Ground Ginger

Italian Seasoning

white pepper

Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.

Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.

Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.

Drizzle the melted butter in the heated baking dish and arrange the chicken pieces skin side down on top of butter (with plenty of room on each side so they “fry” not &quot;steam&quot;).

Bake for 12 minutes, uncovered. Carefully turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note 4) Remove from oven and allow to rest 5 minutes and then serve.

https://content.jwplatform.com/videos/hOPZQist.mp4

Oven Fried Chicken_(KFC Copycat)

If you have never heard of BFC you are in for quite the treat! BFC is an acronym that I made up to describe my absolute favorite way to make chicken in the oven. Crunchy and crispy like fried chicken, but no deep frying involved. In fact, I&#39;ve already made two recipes that both went viral: Italian BFC and Lemon Pepper BFC. So, I decided to make another variation that&#39;s actually even easier and if you can believe it even tastier! My method is nearly the same, but I have a secret weapon for this recipe that actually made my son sniff the moment he walked in the door a trail all the way to the oven! He&#39;s waiting on bated breath for me to finish this meal and film the ending so he can eat it! I used a packet of Good Seasons zesty Italian dressing mix and let me just tell you something, my house has quite possibly never smelt any better! This chicken is juicy in the middle, crispy and crunchy all around, and guess what no deep frying involved, all I did was pop it in the oven. Are you ready? Let&#39;s make it!

Zesty Italian BFC

2.5 lbs bone

lbs chicken drumsticks

eggs

zesty italian dressing mix (divided)

rosemary

oz grated parmesan

olive oil (divided)

To a large bowl add in chicken thighs, chicken drumsticks, eggs, 1 packet zesty italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Mix that together using your hands until everything is incorporated. Set that aside to marinate for at least 30 minutes.

In a large ziploc bag, add in plain breadcrumbs, seasoned breadcrumbs, 1 packet zesty italian dressing mix, and grated parmesan. Close the ziploc bag and shake that up to combine. Set it aside.

Line a baking sheet with aluminum foil and place a baking rack on top of it. The baking rack is key to getting the chicken crispy on both sides.

After your chicken is done marinating, take a piece of chicken and add it into the bag with the breadcrumbs (I did 3 pieces of chicken at a time). Close the ziploc bag and shake that up so the chicken can get fully coated in the breadcrumb mixture. Once it's coated in the breadcrumbs, set it on the baking sheet with the rack (if there's some empty spots on the chicken press some more breadcrumbs on it). Save the bag with the leftover breadcrumbs for later.

Once all the pieces of chicken are coated in the breadcrumbs and on the baking rack, drizzle ABOUT an 1/8 cup (or more) of olive oil over top of the chicken. Now transfer the chicken into the oven at 425°F and bake it for 1 hour. Once it&#39;s been 40 minutes, flip each piece of chicken (if some of the breading came off, add more from the bag you saved), drizzle ABOUT another 1/8 cup (or more) of oil over that side, and let that bake for the remaining 20 minutes. Enjoy!

I. Love All your recipes. Plus you are Adorable ❤️

My family &amp; friends LOVED your recipe! I substituted boneless, skinless chicken breasts but everything else I followed as per the recipe. There was not one bite left!!  I will definitely be making this again. Thank you for sharing:)

https://www.youtube.com/watch?v=eYkwhPfy6eo

BFC BABY 🇮🇹 no better chicken #italianfriedchicken #bfc

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