BEST EVER Crispy Oven Fried Chicken (Video!)

Name: Best Oven Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 10-12 chicken tenderloins ((more or less to fit baking sheet)); 1 cup buttermilk; 3 tablespoons unsalted butter; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 1/4 cup fine cornmeal; 1 tablespoon salt ((it won't taste salty)); 2 tsps EACH chili powder, garlic powder; 1 tsp EACH pepper, smoked paprika, onion powder

Your search for the best Oven Fried Chicken recipe stops here. Readers agree its: “Crispiness is perfect! Absolutely delicious every time!”, “Super tender and flavorful,” “Couldn’t be easier and the spices are right on!” Follow along for tips, tricks, and how-to video and you’ll discover why “This really is the best baked fried chicken!”

(Original recipe published 3-7-2018, photo update 9/11/2024)

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top view of oven fried chicken being served with ranch dip

Readers Love ThiS baked fried chicken!

“This really is the best baked fried chicken! Super tender and flavorful. Thanks for an easy family favorite!”

“My husband is obsessed with this chicken…and I love it too 🙂 Couldn’t be easier and the spices are right on!”

“Darn best fried chicken I have ever had. I have been raving about the texture, the crunch and the taste and I have shared your recipe with everyone I know.”

“It was sooooo good and will be made over and over again!”

“It’s unbelievable! Thank YOU! It tastes like REAL fried chicken!!!!”

“This is literally my go to breaded chicken tender recipe! Spices are on point. Crispiness is perfect! Absolutely delicious every time! I found this on Pinterest a couple of years ago and have never looked back!”

baked breaded chicken lined on a baking sheet showing how crispy it is

Why You’ll Love This Crispy Oven Fried Chicken Recipe

BAKED, NOT FRIED: This baked oven fried chicken recipe delivers the tasty, buttery crunch of fried chicken without the mess, hassle, or calories of frying. The best part is that the breadcrumbs soak up the buttery flavor while they bake to golden perfection, so they taste gloriously fried!
FLAVORFUL: The chicken is marinated in spiced buttermilk, breaded in spiced panko, and baked in butter, so it’s flavored at every level. The spices include salt, pepper, onion powder, garlic powder, chili powder, and smoked paprika to create pantry-friendly magic!
JUICY: The buttermilk marinade breaks down the proteins in the meat, making it amazingly tender and succulent. The buttermilk also allows the breading to adhere better to the chicken.
CRISPY: In researching and testing this crispy oven fried chicken recipe, I wanted to create a baked fried chicken with a spectacular crunchy exterior. Mission accomplished thanks to not just flour but a harmony of flour, panko breadcrumbs, and my secret ingredient—cornmeal for extra crispiness.
EASY ONE DREDGE BATTER. This recipe simplifies the breading process, so instead of laboriously dipping the chicken in eggs, then flour, and then panko, the chicken is transferred straight from the marinade to the breading – that’s it!
CONVENIENT: You bake all 12 breaded chicken tenders at once instead of frying multiple batches.

top view of serving oven baked fried chicken on a platter with dipping sauce

Baked Fried Chicken Recipe ingredients

This baked fried chicken requires fewer ingredients than you’d think! Here’s everything you’ll need to make it (measurements in the printable recipe card at the bottom of the post):

Chicken tenderloins: Depending on their size, you will need 10-12. Chicken tenderloins are more tender than chicken breasts because they come from a smaller, leaner muscle underneath the breast, which is less used, resulting in softer and juicier meat. Their natural size and delicate fibers also make them quicker to cook and retain moisture better than the denser breast meat.
Buttermilk: This tenderizes the chicken as its acidic enzymes break down the protein. Its thick texture clings to the chicken, helping the breading adhere. You may substitute with DIY sour milk-a mixture of one cup of milk (or even better, half and half for its thickness) and one tablespoon of lemon juice or vinegar.
Flour: I use all-purpose flour, but I’m sure gluten-free flour, almond flour, etc., would also work.
Panko: This is a MUST—traditional breadcrumbs will not work. This Japanese breadcrumb can be found next to the conventional/Italian breadcrumbs at your grocery store. Panko breadcrumbs are lighter, larger, and drier than normal breadcrumbs, absorbing less moisture and producing way crispier breading.
Cornmeal: Use finely ground cornmeal. This adds extra crunch and flavor to the chicken breading. If you have all the ingredients to make this chicken recipe except cornmeal, you may skip it-but stock it for next time!
Unsalted butter: Use unsalted butter so you control the amount of salt.
Spices: This elevates this recipe above the rest! Garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper infuse the chicken with flavor so it’s stand-alone delicious.

Can I Use a Buttermilk Substitute?

Yes, however, regular milk isn’t as thick, so it’s best to use half and half or add a splash of cream to your milk. To make DIY buttermilk or sour milk for this recipe, add one tablespoon of white vinegar or lemon juice to a measuring glass. Add enough milk to equal 1 cup. Give it a stir and let sit for 10 minutes in order to activate and slightly curdle. Use in the recipe just like buttermilk!

Can I Use Regular Breadcrumbs Instead of Panko?

No, please don’t use regular breadcrumbs, or you will miss out on the gorgeous, satisfying CRUNCH. Panko is the key to crispy baked fried chicken. Panko breadcrumbs are larger and dryer than normal breadcrumbs, so they absorb less moisture and become much crispier.

oven fried chicken dipped in sauce on a platter

How to Make Oven Fried Chicken

Let’s take a closer look at how easy this recipe is to make with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the Chicken. Whisk the spices together and add one tablespoon to a freezer bag with the buttermilk and chicken. Marinate for 6-24 hours.

showing how to make oven fried chicken by marinating the chicken in buttermilk and spices

Step 2: Melt Butter. Preheat the oven to 400 degrees F. Line a rimmed baking tray with parchment paper and add butter to the baking tray. Let it melt in oven while it preheats. Remove baking tray once butter is melted.

showing how to make oven fried chicken by melting the butter on the baking sheet in the oven

Step 3: Bread Chicken. Remove the chicken tenders from the buttermilk and dab off they excess marinade with paper towels. Whisk the flour, panko, cornmeal, and spices in a separate bag. Add half of the chicken and toss to coat. Line the chicken on the buttered baking sheet and repeat.

showing how to make oven fried chicken by lining the chicken on the buttered baking sheet

Step 4: Bake. Bake until crispy and cooked through.

showing how to make oven fried chicken by baking the chicken on a baking sheet until crispy

How Long to Cook Fried Chicken in the Oven

This baked breaded chicken needs to bake for 10 to 15 minutes at 400F.

Can I Prep Oven Fried Chicken in Advance?

You can marinate the chicken a day in advance, but I don’t recommend baking the chicken and serving it later. The breading on the outside loses its crispness as it sits in the fridge!

Tips for Making Baked Fried Chicken

Uniform tenders: Try to use chicken that is uniform in size so it every piece cooks in the same amount of time.
Dab off excess marinade: We don’t want extra buttermilk clinging to the chicken as it dives into the breading because it will cause gooey pockets instead of a thin binding layer. A thin layer is enough to glue the breading to the chicken without making it soggy. So, dab the chicken with a wad of paper towels to remove excess marinade before adding it to the breading.
Use panko AND cornmeal: These two ingredients work together to create extra crispy chicken. Don’t use traditional breadcrumbs because they will not give you the satisfying crunch you want.
Press the breading in: Use your hand to press the breading into the chicken from the inside or outside of the bag so it really sticks.
Don’t use foil: Line a rimmed baking tray with parchment paper, NOT foil. The chicken will stick to the foil and pull off the breading.
Don’t Crowd the Pan: Leave a decent space between your chicken. Overcrowding the pan will cause steam and make your breading soggy. When nicely spaced, the hot oven air can circulate evenly around the chicken so they can get crispy.
Broil chicken: The chicken will be somewhat crispy after baking but broiling takes it to another level. Broil the chicken for a good 5 minutes—as long as it takes to get it as crispy as you like. Please don’t walk away from the chicken while it is broiling because it can turn from crispy to burnt in a flash!
Don’t stack chicken. Please resist the urge to stack the baked fried chicken, or it won’t be as crispy. Stacked breaded chicken will steam, and you will lose that crispy, coveted exterior. It is best to serve the chicken lined in a single layer with a little breathing room in between each piece.

up close of baked breaded chicken on a baking sheet showing how crispy it is

baked fried chicken

Parmesan Crust: Add grated Parmesan and herbs to create a savory, cheesy crust. Please note the cheese will make the chicken less crispy.
Make it Spicy: Add cayenne pepper to the spice mixture and hot sauce to the marinade for an extra kick.
Herb-Crusted: Add herbs like rosemary, thyme, and parsley to the breadcrumbs to create a fragrant, crispy coating.
Change Spices: Mix up the seasonings to change the flavor profile. You can use any of your favorite blends, such as Cajun, jerk, bacon chipotle, dill pickle, ranch, Montreal chicken, smokehouse maple, etc.
Gluten-Free: Use gluten-free flour and panko. ALEIA’S gluten free panko is phenomenal and extra crispy. You can purchase it on Amazon and some grocery stores.
Coconut Crusted: Add shredded coconut to the breading for a tropical twist.
Honey Mustard: Brush the chicken with honey mustard before breading.

What to Serve with Oven Fried Chicken

Dip: This chicken is delectable all on its own but hypnotic dunked in dip. Some popular dips for chicken tenders include ranch, barbecue sauce, honey mustard sauce, honey buffalo sauce, and honey buffalo dip.
Classic Sides: Baked Macaroni and Cheese, Potato Salad, Baked Beans, Sweet Cornbread, Mashed Potatoes, Creamed Corn
Salads: Wedge Salad, Caesar Salad, Garden Salad, or Fruit Salad

baked breaded chicken breaded with panko, flour and cornmeal

How to Store Oven Baked Fried Chicken

Baked breaded chicken should be stored in an airtight container in the refrigerator for 3 to 5 days. For best results, don’t stack your chicken directly on each other, as this will make it soggy. Instead, place a piece of parchment paper between the layers.

How to Reheat Oven Fried Chicken

The oven baked fried chicken will soften upon refrigeration so I suggest reheating your chicken in the oven or air fryer to revive the crispy texture. The microwave will warm the chicken but won’t improve the texture. To reheat:

-Microwave: The chicken won’t be nearly as crispy if reheated in the microwave but it will still be flavorful. Transfer chicken tenders to a microwave safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed.
-Air fryer: Place chicken in a single layer in the basket without touching. Air fry using the “snack” setting for 4-6 minutes until warmed.
-Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes or until heated through.

showing how to serve oven fried chicken recipe by dipping it into ranch

How to Freeze Oven Baked Fried Chicken

This crispy oven baked chicken freezes very well! To freeze:

1. Cook chicken according to directions, then let it cool to room temperature.
2. Place the chicken apart on a baking sheet, then flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
3. Transfer the chicken to a freezer-size bag, squeeze out excess air, and label. Freeze for up to 3 months.
4. Bake chicken straight from frozen (so it doesn’t become soggy) on a lightly greased baking rack placed over a baking sheet. Bake at 425 degrees for 15 minutes or until heated through. Alternatively, air fry frozen chicken at 375 degrees F for 15-20 minutes, depending on the size of the chicken pieces, flipping halfway through.

oven fried chicken FAQs

What is oven fried chicken?

Oven fried chicken is a healthier alternative to traditional fried chicken. Instead of deep-frying, the chicken is coated in a seasoned breadcrumb mixture and baked in the oven until crispy and golden, offering the same crunch and flavor with less oil.

How do I make oven fried chicken crispy?

To achieve extra crispy oven fried chicken, make sure to use panko breadcrumbs or crushed cornflakes for coating. Preheating the baking sheet and adding a small amount of oil or melted butter to the coating can also help create a crunchy crust.

What temperature should I bake oven fried chicken?

Oven fried chicken is typically baked at 400°F (200°C) to 425°F (220°C) to ensure a crispy exterior while cooking the chicken thoroughly inside. Cooking at a high temperature helps replicate the crispiness of fried chicken.

How long should I bake oven fried chicken?

The cooking time depends on the size and cut of the chicken. Generally, bone-in pieces take 35-45 minutes, while boneless chicken may cook in about 20-30 minutes. Make sure to check for an internal temperature of 165°F (74°C) to ensure doneness.

Can I make oven fried chicken ahead of time?

Yes, oven fried chicken can be made ahead of time. You can prepare the chicken, coat it with breadcrumbs, and refrigerate it for up to 24 hours before baking. After baking, store leftovers in the fridge and reheat them in the oven to maintain crispiness.

Do I need to flip the chicken while baking?

Yes, for even crispiness on both sides, flip the chicken halfway through the baking process. This ensures that both sides get a nice golden-brown crust.

What’s the best type of chicken to use for oven fried chicken?

You can use a variety of chicken cuts, such as drumsticks, thighs, breasts, or wings but chicken tenderloins create the leanest, juiciest result.

Can I use gluten-free breadcrumbs for oven fried chicken?

Yes, you can substitute regular panko breadcrumbs with gluten-free panko for those with dietary restrictions.

How do I store and reheat oven fried chicken?

Store leftover oven fried chicken in an airtight container in the fridge for up to 3-4 days. To reheat, bake the chicken at 350°F (175°C) for 10-15 minutes to restore its crispiness.

What side dishes go well with oven fried chicken?

Oven fried chicken pairs well with classic sides like mashed potatoes, coleslaw, mac and cheese, roasted vegetables, or a fresh green salad.

Looking for more Crispy CHicken Recipes?

Parmesan Crusted Chicken
Nashville Hot Chicken
Orange Chicken Tenders
Chicken Nuggets
Popcorn Chicken
Cheddar Ranch Chicken Tenders

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Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

Chicken

10-12 chicken tenderloins (more or less to fit baking sheet)
1 cup buttermilk
3 tablespoons unsalted butter
1 cup all-purpose flour
1 cup panko breadcrumbs
1/4 cup fine cornmeal

Spice Mixture

1 tablespoon salt (it won’t taste salty)
2 tsps EACH chili powder, garlic powder
1 tsp EACH pepper, smoked paprika, onion powder

Instructions

Marinate Chicken: Whisk the Spice Mix ingredients together in a small sealable bag or container. Add 1 TB Spice Mix, 1 cup buttermilk, and chicken to a large freezer bag. Marinate in the refrigerator for 6–24 hours. Store remaining Spice Mix separately.
If baking (RECOMMENDED): Preheat the oven to 400°F. Line a half-rimmed baking sheet (18×13-inch) with parchment paper (foil will NOT work because the chicken sticks to it). Add the butter and melt it in the oven while it preheats, checking every few minutes. Remove the baking sheet once the butter has melted.
Meanwhile Mix Breading: Mix the flour, panko, cornmeal, and remaining Spice Mix in a large bowl. Add half of this breading mixture to a freezer bag.
Bread Chicken: Remove the chicken from the buttermilk and dab off the excess marinade with paper towels (I plop the chicken on paper towels). Add half the chicken to the breadcrumb bag and shake until well coated. Press the breadcrumbs into the chicken as you remove the tenderloins from the bag.
If baking, line the breaded chicken on the buttered baking sheet. Repeat with the remaining chicken.
If air frying, line the breaded chicken on parchment paper. Repeat with the remaining chicken.
TO BAKE (Recommended): Bake at 400°F for 10 minutes. Flip the chicken over and bake for 5 minutes, until the internal temperature reaches 160°F. Broil to desired crispiness.
TO AIR FRY: Preheat the air fryer to 400°F. Working in batches, add the chicken to the air fryer basket in a single layer and lightly spray with cooking spray. Cook for 5 minutes on each side or until crispy and the chicken's internal temperature reaches 160°F.
Rest: Let the chicken rest for 5 minutes to rise to an internal temperature of 165°F. Serve with your favorite dipping sauces.

Video

Notes

*If your breading is white in some places after you flip your chicken, it did not come in contact with the butter. The chicken will still taste great exactly as is, or you can lightly spray it with cooking spray and proceed to broil.
Storage: Baked breaded chicken should be stored in an airtight container in the refrigerator for 3 to 5 days. For best results, don’t stack your chicken directly on each other, as this will make it soggy. Instead, place a piece of parchment paper between the layers.

How to Reheat

Microwave: The chicken will not be nearly as crispy if reheated in the microwave, but it will still be flavorful. Transfer chicken tenders to a microwave-safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed.
Air fryer: Place chicken in a single layer in the basket without touching. Air fry using the “snack” setting for 4-6 minutes until warmed.
Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes or until heated through.

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top view of easy Oven Fried Chicken on a blue plate with potatoes and dipping sauce

196 Comments

Kristen says

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This is literally my go to breaded chicken tender recipe! Spices are on point. Crispiness is perfect! Absolutely delicious every time! I found this on Pinterest a couple of years ago and have never looked back!

- Jen says
  
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  Thank you thank you! I’m so glad you found a recipe that you love!
  
Cindy B says

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I so want to make this crunchy baked fried chicken soon, but any idea if they would get crispy in a propane-fired oven? I live in my RV part of the year and have found in the past that tater tots, for example, will cook, but no matter how long I leave them in the oven they just don’t get crispy. 🙁 I will definitely be making this recipe once I return to my home and electric oven in the Spring, though. Thank you for sharing.

- Jen says
  
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  Gas ovens tend to be more humid, but I have heard that increasing the oven temperature helps. Maybe cooking the chicken at 425 degrees would do the trick, but I can’t know for sure! I hope it works out wherever you decide to make it!
  
Elizabeth says

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Hello, I was wondering if you use a Tbs of salt or kosher salt? Thanks.

- Jen says
  
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  I use Morton salt!
  
Elizabeth Mollica says

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Hi Miss Jen! I like your KFC recipe immensely, I like to know if I can use it for a Tempura with perhaps some little changes. Thank you very much!!! Elizabeth

- Jen says
  
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  Hi Elizabeth! I’ve not tried using the batter for Tempura, but it sounds delicious!
  
Cathy Evans says

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This chicken was delicious. My family loved it. I’ll be making it again real soon.
Thanks for another fantastic recipe Jen.

Cathy.

- Jen says
  
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  You’re so welcome Cathy! Thank you for taking the time to comment! I’m so happy to hear you love this!
  
Lynn says

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Another deeelicious recipe! So easy to make with great flavours. I used the leftover chicken to make scrumptious chicken sandwiches the next day!

- Jen says
  
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  So pleased you love this Lynn! Those sound like the best chicken sandwiches too!
  
JAINA says

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Hi Jen! I tried your “Best Oven Fried Chicken” recipe today. WOW! It was superb! Family told me not to lose the recipe 🙂 This one is a definite keeper!

The flavor was incredible! I made a very quick delicious dip/dressing to go with the chicken that I would like to share.

Honey Mustard Dressing.

1/4 cup of mayo (I used Hellmann’s)
1 TBS yellow mustard
1 TBS honey
1/2 TBS lemon juice.

Whisk dressing in a bowl and serve with the oven fried chicken! hmmm hmm good!

- Jen says
  
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  Hi Jaina! I am so glad that you and your family loved the fried chicken! Thank you for sharing that sauce recipe! Sounds absolutely delightful!
  
Joanne S says

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Hey Jen, I made this last night and although the chicken was nice and tender, it was not crispy by any stretch of the imagination. I believe I followed the recipe precisely but obviously did something wrong. The coating was barely there and looked like it was coated in flour only. Was gonna leave a pic but it seems I’m not able to. Any advice on where I went wrong as I plan to try it again sometime soon. Thanks in advance for any tips.

- Jen says
  
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  Hi Joanne! I’m sorry to hear that! Without being there it’s tricky to know exactly what happened. I can only say to make sure you dab the chicken after marinating press in the Panko with the cornmeal as much as you can. And then broil for 2-3 minutes. I hope that you try it again and it works next time!