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Baked Fried Chicken

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Enjoy the crispy, golden goodness of fried chicken without the excess oil! This Baked Fried Chicken delivers a crunchy, flavorful coating with juicy, tender chicken inside. Perfect for a healthier take on a classic comfort food, this recipe is easy to customize with different seasonings and coatings.

Ingredients (Serves 6-8)

For the Chicken

  • 6 boneless, skinless chicken breasts – Cut into thirds for even cooking.
  • 1 cup buttermilk – For marinating and tenderizing.

For the Coating

  • 1 cup all-purpose flour – Creates the crispy outer layer.
  • ½ teaspoon salt – Enhances the chicken’s natural flavors.
  • 1 tablespoon seasoned salt (e.g., Lawry’s) – Adds depth and balance.
  • ¾ teaspoon black pepper – For mild heat.
  • 2 teaspoons paprika – Gives a warm, smoky flavor and a golden color.
  • ½ stick butter (¼ cup) – Helps crisp the coating in the oven.

Directions

Step 1: Marinate the Chicken

  1. Place the chicken pieces in a large bowl.
  2. Pour the buttermilk over the chicken, ensuring all pieces are submerged.
  3. Cover and refrigerate for 20-30 minutes (or up to 4 hours for extra tenderness).

Step 2: Preheat the Oven

  1. Preheat the oven to 400°F (200°C).
  2. Place the butter in a 9×13-inch baking pan and heat it in the oven until melted.
  3. Swirl the butter around the pan to coat the bottom evenly.

Step 3: Prepare the Coating

  1. In a large Ziploc bag or mixing bowl, combine:
  • Flour
  • Salt
  • Seasoned salt
  • Black pepper
  • Paprika
  1. Mix thoroughly to distribute the seasonings evenly.

Step 4: Coat the Chicken

  1. Remove the chicken from the buttermilk, letting the excess drip off.
  2. Dredge each piece in the flour mixture, coating evenly.
  3. Shake off excess flour before placing the chicken in the prepared baking pan.

Step 5: Bake the Chicken

  1. Arrange the coated chicken pieces in a single layer in the buttered pan.
  2. Bake for 20 minutes, then flip each piece carefully using tongs.
  3. Bake for another 20 minutes, or until the internal temperature reaches 170°F (77°C).
  4. Remove from the oven and let rest for 5 minutes before serving.

Cooking Tips

  • For Extra Crispiness: Spray the coated chicken with cooking spray before baking.
  • Even Cooking: Ensure the pieces are evenly spaced to allow hot air to circulate.
  • Check for Doneness: Use a meat thermometer to confirm the internal temperature reaches 170°F.
See also  CrockPot Chicken and Dumplings Recipe

Substitutions and Variations

Seasoning Options

  • Spicy Kick: Add ½ teaspoon of cayenne pepper or chili powder to the flour mixture.
  • Herb-Infused: Mix in 1 teaspoon dried oregano, thyme, or rosemary for a herby flavor.
  • Cheesy Coating: Add ¼ cup grated Parmesan cheese to the flour mixture.

Coating Variations

  • Panko Crust: Mix ½ cup panko breadcrumbs into the flour for an extra crunchy texture.
  • Cornmeal Blend: Replace half the flour with cornmeal for a crispier bite.
  • Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.

Alternative Cooking Methods

  • Air Fryer: Cook at 375°F for 15-18 minutes, flipping halfway through.
  • Grilled Option: Marinate the chicken in buttermilk, season, and grill over medium-high heat until fully cooked.

Serving Ideas

  • Classic Southern Style: Serve with mashed potatoes, coleslaw, and cornbread.
  • Buffalo Style: Toss the baked chicken in buffalo sauce before serving.
  • Asian-Inspired: Drizzle with teriyaki or sweet chili sauce and serve with rice.

FAQs

1. Why marinate the chicken in buttermilk?

  • Buttermilk tenderizes the chicken and helps the flour coating stick better.

2. Can I make this ahead of time?

  • Yes! Prepare the coated chicken and refrigerate for up to 8 hours before baking.

3. How do I prevent the coating from getting soggy?

  • Avoid overcrowding the pan, and use a wire rack instead of a baking sheet for even crisping.

4. Can I use bone-in chicken?

  • Yes, but adjust the baking time to 40-45 minutes, depending on thickness.

5. What’s the best way to store and reheat leftovers?

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 375°F for 10-15 minutes to restore crispiness.

Nutritional Information (Per serving, approximate)

  • Calories: 320
  • Protein: 30g
  • Carbohydrates: 20g
  • Fat: 12g
  • Sodium: 600mg

Conclusion

This Baked Fried Chicken gives you all the crispy, flavorful goodness of traditional fried chicken—without the excess oil. The buttermilk marinade ensures tender, juicy meat, while the seasoned flour coating bakes into a golden, crunchy crust.

Perfect for a weeknight dinner, meal prep, or a crowd-pleasing dish, this recipe is easy to customize and pairs well with a variety of sides.

Try different coatings and flavors to make it your own, and enjoy a healthier version of a Southern classic!

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