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)
Watch How TO make Oven Fried Chicken Recipe
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!”
Why You’ll Love This Crispy Oven Fried Chicken Recipe
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):
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.
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):
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
baked fried chicken
What to Serve with Oven Fried Chicken
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.
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
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.
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.
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.
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.
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.
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.
You can use a variety of chicken cuts, such as drumsticks, thighs, breasts, or wings but chicken tenderloins create the leanest, juiciest result.
Yes, you can substitute regular panko breadcrumbs with gluten-free panko for those with dietary restrictions.
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.
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
Want to try this Best Oven Fried Chicken?
PIN IT to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com
Tools Used in This Recipe
See Favorite Tools
Best Oven Fried Chicken
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
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
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 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.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings Original
Anna @ Crunchy Creamy Sweet says
I agree – panko and cornmeal make the perfect crust for an oven baked chicken. Your photos just made me really hungry, Jen!! Pinned!
Cathy augros says
I made your Best Baked Fried Chicken tonight (found the recipe on Pinterest). It was SUPER! I didn’t have any flour so I used some coconut flour I had in the fridge – you couldn’t even tell the difference. This recipe is going to be a real keeper in our household. Thanks so much.
Jen says
YAY! and and you are most welcome! Thank YOU so much for commenting and letting me know how much you loved it even with the coconut flour. Dubbing it a “keeper” is the highest compliment 🙂 I hope find more recipes to enjoy here!
Jen says
Thank you so much Anna! Panko + cornmeal = magic :)! I hope you and your family loves it!
kim says
I wonder if this can be done with fish??
Raeleigh says
Hi! When I turned the chicken over, all of the whiteness from the batter wasn’t gone. Is there a solution to this? Also, about how long do you broil yours? Thanks!
Jen says
Hi Raeleigh, whiteness would appear where the batter didn’t come in contact or soak up the butter. You can easily spray the tops with nonstick cooking spray or brush with additional melted butter to get rid of any whiteness – but either way it should taste the same. I broil mine until they are quite golden, at least 3 minutes. Enjoy!
Jane says
Absolutely delicious beyond compare!
The marinade, coating mixture, and buttered pan make this delectable; your recipes are appreciated!
Jen says
You’re so kind Jane, thank you! Glad you loved this!
Paulina says
Hi! This recipe looks amazing, I will try it as soon as I replace my oven (it refused to work this morning :/ ). Can You please tell me how spicy this chicken is? I’ve been trying to make chicken that is spicy like KFC Hot Wings, but every time I try, no matter how much chilli I add, it’s still too mild.
Jen says
Hi Paulina! This chicken is not spicy, just flavorful. To make it spicy, I would increase the pepper by 1 teaspoon and add cayenne pepper. I don’t know how spicy KFC Hot Wings are, but 1/2 teaspoon cayenne would be pretty spicy and if that isn’t spicy enough, then you can increase it the next time. You can also marinate the meat in hot wings sauce like I do in my Buffalo Popcorn Chicken: https://carlsbadcravings.com/baked-buffalo-popcorn-chicken-creamy-honey-buffalo-dip/ Hope this helps, enjoy!
Paulina says
Thank You for an answer. I am not a fan of painful and burning spicy things, but I like when they have a kick. Until now I never marinated my chicken, just seasoned it before frying and according to recipe all flavour was supposed to come from crust. I don’t know why, but my crust never got spicy enough, maybe frying oil took all the taste. I’ll try your recipe as it is, maybe it will be my taste. It looks so good, that I decided it would be a bad thing to mess with recipe without tasting it first 😉 I know I will be making it more than once so I can always add some cayenne.
Jen says
Good call Paulina, please let me know how it goes!
Sue Wetter says
Is there another flour I can substitute besides using white flour which I do not use anymore? Thx!
Jen says
Certainly Sue! You can use whole wheat flour. It won’t change the texture but has a little bit different flavor. Enjoy!
Jasmin says
Just wondering if I can use the same recipe on chicken legs ? If so do you have a suggested cooking time?
Jen says
Hi Jasmin! Yes, this should work on chicken legs just fine. As far as cooking time, I would bake at 400 degrees 25 minutes, flip and bake another 10-15 minutes or until the chicken is no longer pink inside. If you have a thermometer, it should read 180°F when the chicken is done. Enjoy!
BDarby says
Can I use 2% milk instead of buttermilk?
Jen says
Hi Brittney! The acid in the buttermilk helps tenderize the chicken, so if you don’t have buttermilk, you can make your own with whatever milk you have on hand! Add 4 teaspoons white vinegar to 1 cup milk, stir and let sit 10 minutes (its normal for it to begin to curdle) then proceed to use in the marinade. Enjoy!
Shelley says
Is there any way to post nutritional facts with these recipes. I’m mostly just curious. Thanks so much. I can’t wait to try this recipe. It looks amazing!
Jen says
Thank you Shelley! Yes you can determine the nutritional info by going to http://www.myfitnesspal.com/recipe/calculator and entering the ingredients. Enjoy!
Barb says
Hey Jen!
I’m looking for a great oven fried chicken with gravy recipe to make for my boyfriend and I am having trouble finding the perfect recipe. I’m going to use your recipe for the chicken but was wondering whether there will be fat drippings in the pan after the chicken has baked to make a country gravy? What are your thoughts? I was wanting to put a healthier spin on the classic country fried chicken with gravy and was going to bake the chicken instead of fry it and instead of using mashed potatoes, I was going to mash up some garlic cauliflower….what are your tips for this and do you think it will work and taste good?
Thanks!
Sincerely,
Barb
Jen says
Hi Barb! Unfortunately there are no drippings whatsoever after baking this chicken – it is that skinny 🙂 If you still wanted to use this recipe, then I would suggest making gravy from a packet so that way it would still have tons of flavor and you could have your low fat chicken as well. Here is a recipe for smashed cauliflower – I haven’t tried it but it looks tasty! http://www.food.com/recipe/rachael-rays-smashed-cauliflower-257584 It sounds like a wonderful meal you are making! Lucky boyfriend!
Beth says
In the process of putting this together and realized I don’t have parchment paper! Is there anything else I can use??
Jen says
Hi Beth, I am sorry I am seeing your comment too late! If you are ever in the same bind you can use foil and grease it and increase the butter to 4-5 tablespoons to try and prevent the chicken from sticking but even so, it usually sticks a little but is still delicious! Hope you enjoyed the recipe!
Cristyn says
Hmmm. I was so excited about this but when I took them out of the bag, all of the Panko is in the bag and the chicken is just coated in flour. 🙁
Jen says
Hi Cristyn sorry for the delay in responding as I have been out of the country for over a week. I sorry these didn’t turn out as written for you, I am not sure what went wrong as I have never had or heard of that problem. You might need to press the panko into the chicken more with your fingers while they are in the bag. Alternatively, you can add panko mixture to a bowl and dredge the chicken in the bowl and press it firmly into the chicken with your fingers. Another option is to dredge your chicken in flour then eggs and then the panko mixture and you definitely shouldn’t have a problem then.
Nancy says
This really is the best baked fried chicken! Super tender and flavorful. I am excited to make your Skinny General Tso’s Chicken but I don’t think anything can beat this! Thanks for an easy family favorite!
Jen says
Hi Nancy, I am so happy you loved it! I think you really will like General Tso’s chicken as well – totally different than this 🙂 Can’t wait to hear what you think! Thanks again!
Juliet says
My husband is obsessed with this chicken…and I love it too 🙂 Couldn’t be easier and the spices are right on!
Jen says
YAY! so glad you both love it! Can’t beat easy and delicious! thanks Juliet!
Katie says
i just made this chicken tonight and it was very good. the only thing i did different was i added some hot sauce to the buttermilk/spice marinade. it doesn’t add any heat but is something i always do. this chicken really tasted like fried chicken but without all the grease. delicious!!
Jen says
Hi Katie, I am so happy you enjoyed this chicken! I love your addition of hot sauce to to the buttermilk/spice marinade – yum! Hot sauce seems to make everything better!
Kathi @ Laughing Spatula says
I’m a sucker for crispy chicken strips! I made this tonite and it was fabulous. I didn’t have buttermilk so used an old fashioned method. One cup of milk plus 1 tablespoon of vinegar equals one cup of buttermilk!
Will be making this again and again!
Kathi
Jen says
Yay for making this again! So happy you loved it Kathi and that you were able to use the “old fashioned” buttermilk method. That method has has saved me from running to the grocery store so many times! Have a great weekend!
Jen says
My husband LOVED these! He said he couldn’t remember the last time he ate so much chicken it was so good and I might have to make it again this weekend. I figured by the reviews that it was good, but it exceeded our expectations. I can’t wait to poke around your site for more recipe ideas!
Jen says
Hi Jen, I am so glad this “exceeded” your expectations – the ultimate compliment – yay! Thank you for taking the time to comment and I am excited for your to try my other recipes. Enjoy!
Jen says
Oh and I can’t believe I didn’t recognize it was from the same site, but we made your Spicy Cajun Chicken Tenders With Sweet Peach Barbecue Sauce last summer and that was a huge hit as well. Oddly enough when I was showing him some other recipes I thought looked good, he was like “oh this is the site that had the peach BBQ sauce I made. So I guess we’ve been big fans of your recipes longer than I thought! Just thought I would share the love 🙂
Jen says
That is awesome Jen – thank you for sharing the love :)! especially because I haven’t gotten a lot of feedback on the Cajun Chicken Tenders so I love hearing that they were a hit as well. And he is so observant! love it! Thanks for being fans! I am fans of YOUR generous spirit!
Jocelyn says
My family loved this chicken! The spices are terrific and the breading has a nice texture. I would like to figure out how to crisp it up a bit without a broiler (mine is broken!). I will definitely be making this wonderful recipe again. Thanks very much!
Jen says
Awesome! I am so happy you family loved this Jocelyn! To crisp it up a bit, I would heat a little olive oil in in a nonstick pan over medium-high heat then carefully transfer the chicken and cook to you liking. Hope this helps!
Tasha says
This was a great recipe since in trying to keep my family AWAY from FRIED FOOD!!! Thnx so much looking forward to trying some more!
Jen says
Hi Tasha, I am so happy you enjoyed this recipe! I hope you find more recipes to love here!
Jen says
Very excited to make these – I’m expecting my crew (4 sons and a daughter- and usually some friends!) to devour them on contact! Curious as to the dipping sauce pictured (almost looks like a plum?) any chance you would share? 🙂 Thanks again for the inspiration!
Jen says
Hi Jen! The dipping sauce is just BBQ sauce- nothing too exciting but delicious! I hope your family loves this chicken!
Vicki says
Just made this tonight and it was a hit. My husband and daughter are not big fans of chicken and they use ranch on any chicken recipe I do. The ranch bottle stayed in the fridge if that tells you anything.
Jen says
Ranch staying in the fridge – now that’s the ultimate compliment – thank you! SO Happy your whole family loved it! Yay!
Brandy says
I made this for the first time last night and my whole family loved it. It was so flavorful. I did notice after they were cooked there were a few spots of white breading still showing. But then I saw in your picture that was the case as well. Didn’t seem to affect the taste at all.
Jen says
Hi Brandy, YAY for a meal the whole family loved! So happy to hear it, thanks you!!!
Nagi@RecipeTinEats says
Found it! This is what I came to get 🙂 Thanks Jen! Been meaning to try this for ages! N x
Jen says
I hope you enjoy it Nagi! Its a good one!! xox
Andrea H says
I tried this tonight with my family and it was delicious. I doubled the butter because I thought it needed it, but other than that I did it exactly as the recipe called for. Thanks for sharing your recipe!
Jen says
You are so welcome Andrea! So happy your family enjoyed it!!
Risa says
I was looking for a healthy alternative to fried chicken and came across your recipe and can I say this is the damn 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. Keep up the great work and I am looking forward to trying some more of your recipes.
Jen says
YAY! I am so happy you loved it so much! Thank you for the rave review and for sharing it with everyone! I hope you enjoy many more recipes here!
Chris Lagarde says
I’ve made your Best Baked Fried Chicken twice in the last week. The first time with regular Paprika and the second time with smoked paprika. Good both times. Better with the smoked paprika. It is a keeper for my family also. Many thanks for sharing a terrific recipe. I do have one idea I will try next time. Instead of manually mashing the bread crumbs (through the freezer bag) into the chicken, I will try applying a roller pin slowly and heavily. (with a small vent for the air to escape from the freezer bag.
Also, I upped the cornmeal to 1/2 cup from 1/4 cup for more crunchiness. Looking forward to trying your other recipes!
Jen says
Hi Chris! I am thrilled you are loving my Baked Fried Chicken and upping the cornmeal for more crunch sounds wonderful! I hope you continue to find more recipes for your whole family to enjoy here!
Melissa says
Hi, We love this recipe! I’ve made it twice in the past and twice just this week. The two times I’ve made it previously, the color turned out more red like in your photos. When I made it this week, it was not near as red. I’m wondering if you adjusted the recipe recently? I can’t figure out what changed the coloring.
Thanks!
Jen says
Hi Melissa, I am so happy to hear you love this recipe! No, I haven’t changed the recipe it all, so I am just as mystified as you as to the change in color! At least it still tasted good 🙂
Carole says
Can you use chicken legs
Jen says
Absolutely! You will just need to increase the baking time.
Brandi smith says
Is panko flour different then panko bread crumb
Jen says
Sorry Brandi, I didn’t even know panko flour existed! I used panko breadcrumbs – not the flour.
Breena says
Has anyone tried this without marinating first?
Marilyn Holt says
I love this chicken! it came out great and it’s a great option for me as I am cutting back on all the fat. Thank you!
Jen says
You are so welcome Marilyn, I am so happy you enjoyed it! Thank you!
pamela stack says
yes I have a question I am using leg quarters and I wanted to know how long should I bake them for thank you
Jen says
I would bake them at 375 degrees for for 45-50 minutes or until the chicken is no longer pink inside. enjoy!
pamela stack says
I want to say thank you I baked it at that tempture and it came out great it was delish thanks again this recipe is a keeper
Jen says
You are so welcome Pamela, so happy to hear its a keeper!
Katie says
Hi, wondering if this can be marinated for only 3 hours as opposed to 6-24?
Jen says
Hi Katie, sorry for my delayed response as I am just getting back from Lake Powell without any service but yes, you can certainly only marinate the chicken for only 3 hours. The chicken might not be quite as tender but I am sure it will still be delicious!
Zoryana says
This looks amazing! Do you think I could substitute the flour for (store bought) all purpose gluten free flour?
Jen says
Hi Zoryana! Yes, I think that substitute will work very well! Enjoy!
Kara says
Excellent! The chicken was so flavorful and tender! My husband told me that I’ve “been on a roll with dinners”….they’ve all been your recipes. 🙂 I look forward to trying more! Thanks!
Jen says
That is awesome Kara! Thank you for trying so many of my recipes – I am so happy your family is enjoying them!!
Candice says
Does it have to be panko? Or will regular breadcrumbs work?
Jen says
Hi Candice, panko will be much crispier than breadcrumbs – breadcrumbs really won’t hold up but will taste good – just not very crispy. Hope that helps!
Min says
Hi Jen – I was wondering which cornmeal you use. I used Red Mill medium grind cornmeal once for a corn muffin recipe and it felt like I was chewing on little stones! Should I be using fine grind instead?
On a separate note, I’ve tried this recipe twice now without the cornmeal and while it isnt as crispy, it still rocks without it. Thank you for the amazing recipe!
Jen says
Hi there! Yes, definitely fine cornmeal, thanks for asking – I will update the recipe to reflect that. And that is awesome you have still enjoyed it without the cornmeal – I hope the use of fine cornmeal will make it ever more amazing to you!
Jess says
Hi!
Just made this for my family and they LOVED it ! Went down a treat from my little cousin (7) to my Aunt (65) and everyone in between 🙂 Not the first of your recipes to do that though! I made it with a bacon and avocado salad to make a ‘slightly’ healthy but very tasty summer dinner! (Its summer in NZ where i am). It was so nice that even my Dad (massively annoying food snob) asked for the recipe to take home; i was so shocked that I almost considered taking the credit so he would think I was amazing but I just couldn’t do that to you 😀 x
Jen says
YAY! I am so happy this was such a hit Jess, thank you! I laughed out loud at your “massively annoying food snob” – hahha – I know how frustrating those critics can be! but so relieved this pleased even his palate! I may have written the recipe but you can take all the credit for the perfect execution 🙂
Erinne Evangelist says
I made this recipe, it is delicious! The chicken has great flavor and is crispy on the outside as if it were fried. SO good.
Jen says
YAY! Thank yo Erinne! I am so happy you loved this chicken so much and found it just as crispy as fried!
Deborah says
Any recommendations for a marinade other than buttermilk? My daughter is allergic to milk.
Jen says
Hi Deborah! I would recommend 1 cup soy milk whisked with 1 tablespoon white vinegar. That should do the trick. Hope this helps!
Katie says
My daughter is allergic to milk too. If you can have coconut milk (the kind from the box not the can) it makes the best buttermilk substitute. Coconut milk with a tsp of apple cider vinegar. Coconut milk with vinegar will actually “curdle” where as rice or almond milk will not. They still work but depending on the recipe you may want the “curdle effect,” I find that for this recipe its more about the acidity then taste. So any milk should be fine. For other recipes like baking or using a buttermilk substitute as a primary ingredient that the “curdle” aspect of coconut milk affects the texture and taste a bit more.
Also, these are delicious with this dairy free ranch dressing recipe. The link also goes over great dairy free recipe substitutions. I have taken recipes from this site and use them with those suggestions. Hope this helps and I’m sorry I didn’t see your comment sooner.
https://cookingwithcurls.com/2013/08/13/homemade-ranch-dressing-dairy-free-substitutions/
Kat says
What did I do wrong? Mine looked nothing like your glorious pictures! They didn’t brown up at all and a lot of the coating was gluey and stuck on the parchment paper. Any suggestions? I love myself some chicken fingers 🙂 and would be willing to give it another try!
Jen says
Hi Kat, it sounds like your chicken had too much of the marinade left on it and it made your coating sticky. Next time, dab the marinade off with paper towels. Hope this helps and sorry they didn’t turn out for you!
Femcke says
My boyfriend asks for these all the time! The flavor is amazing and marinating the chicken makes it really tender. I don’t even use a dipping sauce, the chicken is lovely by itself. You do need to use a bit of oil (and sprinkle evenly) to get the chicken crispy and browned. Still wayyy better than frying!
I guess coating them inside a plastic bag makes for easier clean-up, but I found it hard to get used to so I coat them the old fashioned way. I didn’t even use paper towels (out of fear that pieces of paper would stick), just let them drip a bit and they come out wonderfully every time!
Jen says
I am so happy this is a favorite of you and your boyfriends! I agree, the marinade really makes the chicken moist. And the good old fashioned way of coating them absolutely works! Thanks for making my recipes and taking the time to comment!
Rachel says
Could you use coconut oil instead of butter?
Jen says
Hi Rachel, it will give the chicken a different flavor but yes you can certainly use coconut oil. enjoy!
Alison says
Is pepper =ground black or white pepper or pepper powder?
Jen says
Hi Alison, it is your traditional ground black pepper – enjoy!
Lynn says
Just made this for supper today chicken is tender and coating is crunchie. Will definately be making again.
Jen says
Awesome Lynn, I’m so glad it’s a repeat winner at your house! Thank you!
Layne says
So tender and crispy! I loved the smoky flavor and will totally be making this again! YUM!
Jen says
Awesome Layne, I’m so glad you loved this chicken and its a repeat! Thank you!
Will says
Can this be Deep Fried?
Jen says
i haven’t tried deep frying this chicken but I don’t see why not!
Naomie says
I’m from Australia what would I use for cornmeal?
Jen says
Hi Naomie, thanks for joining me all the way from Australia. I did a quick google search and found “Cornmeal is coarsely ground up corn(maize), most commonly called “polenta” in australia these days” – so hopefully polenta will do the trick! enjoy!
Heather says
Made this last night! It was sooooo good and will be made over and over again! I ended up marinating for 48 hours since our plans had changed the night I was planning on cooking it, I was worried about ruining it but it stilled turned out great! Thank you for another great recipe.
Jen says
You are so welcome Heather, I am thrilled you loved it and it was probably extra tender with all that marinating time 🙂
Julie Wright says
Oh my, this is so good! I rarely make a recipe “as is” but I saw no need to change anything with this recipe. Made it for the second time ( in a week : ) tonight and did make some tiny adjustments by using chicken breast (for sandwiches with a roasted jalapeno and garlic mayo, so good!) and adding a bit of cayenne to the spice mix as we like things spicy. Husband said to throw out all other chicken recipes he loved it so much! He has now challenged me to figure out the chik fil a sauce recipe to go with it next time…..and there will certainly be a next time very soon!
Jen says
Awesome Julie! I am thrilled you love this so much and your fried chicken sandwiches sounds incredible! If you ever figure out that sauce, I’d love to know 🙂 I love that you like things spicy – sound like my my kind of foodie people! Thank you for taking the time to comment and making my recipe!
Michelle says
Hi. I was wondering about he butter. Do you melt it first or put it on the pan unmelted?
Thanks.
Jen says
Hi Michelle! You put it in the pan unmelted – add it to the oven to melt – then take it out of the oven as soon as its melted. Enjoy!
Katelin says
This looks so yummy! I’m going to make it for some friends! I was wondering if there is any benefit to double dredging the chicken? Back in the buttermilk and then back into the flour mixture? Also- would this work in a cast iron pan in the oven? Thanks!
Jen says
Hi Katelin! Double dredging would definitely give you a thicker coating but I have not tried baking it this way (only frying) so I can’t confirm that it will get crispy with an extra coating. If you try it, please let me know! It would only work in a cast iron pan if you half the recipe (so all the chicken will fit) and if you line the pan with parchment paper otherwise the chicken will definitely stick. Hope this helps!
Grace says
Been making this and I just love it! I was craving this today but no chicken tenderloins in the supermarkets. 🙁 I’ve got boneless, skinless chicken thighs in the fridge though. What temp and how long should I bake it for if I use boneless, skinless chicken thighs?
Jen says
Awesome Grace, I am so happy you are enjoying this recipe! Chicken thighs typically bake at 425 F degrees for 20-25 minutes. Hope this helps, enjoy!
Leslie says
Can you make up a bunch, cook them and freeze them like the frozen chicken fingers in the grocery store.
Jen says
Certainly Leslie! Just make sure they are cooled completely before wrapping individually and then placing in a freezer bag. Enjoy!
Gina says
AWESOME!!!! Just came upon your recipe and thought I’d give it a try. It was a huge hit and will definitely be a keeper in our house. I had chicken legs and took your advice in a previous post to cook a llittle longer. They came out perfect. Next time I’ll try the tenderloins. Can’t wait to try some of your other creations too. Thank you!!
Jen says
Hi Gina, I am so happy this is a new favorite and I’m sure they were delicious and extra juicy with chicken legs!
Bre says
Found this on pinterest and I am honestly so happy I did!!!!
This was so good!!!! Everything was spot on!
My 3 kids loved it and my oldest is autistic and is really picky but loves anything crispy! He LOVED this chickwn…win!
Jen says
YAY! I am thrilled everyone loved it so much, even your picky eater! Thank you!
Erica says
Could I also just spray the tenders with EVOO and bake them on a rack, still flipping and broiling? Just curious if anyone has tried this or thoughts about it.
Jen says
Hi Erica! You definitely could, it just won’t have the same juicy, buttery “fried” taste, but will still be good!
Jo holbert says
Has anyone used this recipe for cold fried chicken for a picnic?
Lucy says
Good morning, would cutting the marinade to only 2 hours affect the entire cooking process/taste?
Jen says
Hi Lucy, the longer the chicken can marinate the more flavorful, tender it becomes. It will still be delicious with 2 hours just not AS delicious 🙂
Tina m says
Hi would chicken thighs work for this recipe thanks
Jen says
Certainly, just be aware boneless chicken thighs will require less baking time.
CS says
Fantastic! Just superb! My 6 year old said he liked his dinner “very a lot”. He is a very picky eater and has literally never said that. He asked for more and has never ever done that. I think our whole family will be trying your recipes as this announcement from my son was practical newsworthy! lol!!!
Hubs liked it too! This recipe will absolutely be a regular for us. Thank you
Jen says
Thank you so much for the glowing review! I am thrilled your family loved this chicken, including your picky eater! I hope you find more recipes to love here!
Deb says
This looks amazing!! Wondering if I could cut up boneless chicken breasts into 1/2″ strips? Thoughts on baking time if we go this route. Thanks.
Jen says
Hi Deb, I think that should work just fine! The cooking time should be about the same but you can always check a piece early to see if its done sooner. Enjoy!
Tera thompson says
Could I use a substitute got the buttermilk?
Jen says
yes, you can use DIY buttermilk! enjoy!
Suzanne Blackstock says
I just found this recipe this week and made it tonight. It’s unbelievable! Thank YOU! It tastes like REAL fried chicken!!!!
Jen says
YAY! I’m so happy you stumbled upon this recipe and love it! Thanks Suzanne!
Maria says
These are so good! The parchment paper ends up burning when I broil them though, so I have to remove it for the last part. I’m trying to figure out how to do that so the chicken doesn’t cool down too much in the process.
BTW I’m allergic to wheat and make these using gluten free panko bread and flour and they STILL end up amazingly crispy and delicious every time!
Jen says
Hi Maria, i’m so pleased you love this Oven Fried Chicken recipe! I haven’t had any trouble with the parchment paper – maybe try a different brand? Thank you also for the tip about using gluten free panko and flour – I’m sure many readers will find that helpful!
Crane says
Hi Jen,
You melt the butter on the tray with the parchment paper? How do you take it out? When you take it out you then spray on the chicken? Please explain a bit. Thank you.
Jen says
Hi Crane, yes you melt the butter on the tray with parchment, then you place your chicken in the melted butter – no spray needed. Enjoy!
Judy Barbi says
Could I use my air fryer for this? Looking to cut calories!
Jen says
Hi Judy, I am not experienced with air fryers but I don’t see why not!
Donna says
Would it be possible to marinate and bread the chicken and freeze ithem before cooking?
Jen says
Hi Donna, I don’t see why not! Just make sure they are fully defrosted before breading. Enjoy!
Shristi says
Hi,
I made this recipie and the flavors and seasoning were on point. However, my chicken did not get crispy even after broiling. I felt my breading was the consistency of flour mainly even though I used Panko, flour and cornmeal as mentioned in your recipe. Any suggestions?
Jen says
Hi Shristi, make sure you dab off most of the buttermilk or else there will be to much moisture and it won’t get crispy. I hope that helps!
Kristin says
I’ve had this recipe pinned for a LONG time, but I haven’t tried it until today. It is DELISH! I have 5 sons, and they are picky eaters. It’s very difficult for me to find any recipe where they all like it. After each son took a bite, they all said, “Mmmmm, Mom, this chicken is really good!” This chicken has great flavor! This is definitely a keeper. Easy and flavorful, and without all the extra fat of frying. Thanks for another great recipe!
Jen says
You are so welcome Kristin, thanks for taking the time to comment! I’m so pleased (and relieved ;)) this Oven Fried Chicken did not disappoint after you had it pinned for so long! I’m so glad it was a hit with all your sons and that its a keeper – the ultimate compliment, thank you!
Jen says
Thanks for this recipe. I’m a terrible freeloader who often pulls recipes from the internet but rarely comments. Had to come here to testify to how good — and easy— this recipe is! With the added time in the broiler, absolutely got cast iron skillet fried chicken results, without all the hassle of frying. A keeper for sure.
Jen says
LOL, I love your “freeloader” description 🙂 Thank so much for taking the time to comment and endorse this oven fried chicken!
Terri says
Can I use it with regular milk instead of buttermilk. Because I find buttermilk has a very strong taste and I don’t want buttermilk taste in my chicken.
Jen says
Buttermilk is used because the acid tenderizes the chicken, so you can use the DIY buttermilk substitute – add 1 tablespoon white vinegar or lemon juice to a measuring cup then add enough milk to equal one cup – give it a stir and wait 10 minutes. It will look slightly curdled which means it’s working. I hope that helps!
Jennifer says
This is one of our favorite chicken recipes! My kids are picky eaters and all of them will eat this chicken. I also like how it’s not fried so it’s a bit healthier. Also love that you can add any side to it. Mashed potatoes, French fries, salad, any veggie really.
Jen says
Thank you so much for taking the time to comment Jennifer! I’m so happy even your picky eaters like this oven fried chicken!
Tonya says
Do you have a recipe for the sauce you show it being dipped in?
Jen says
Sorry for the delay Tonya as I’ve been in Italy for two weeks. The sauce is actually just barbecue sauce – pick your fav or I have a homemade one coming soon.
Carolyn says
Hi! Oh my gosh! This chicken was amazing! I made this for dinner the other night, along with some oven roasted potato wedges and sauteed zucchini. Delicious. So juicy and so incredibly tender! The seasoning was perfect. You couldn’t even tell that it wasn’t fried!
I’m from the South, so I know my chicken. This would have fooled me, if I hadn’t been the one cooking it. Absolute perfection. Will be making again. And again. And again! Thanks for the recipe!
Jen says
Haha I am honored that a Southerner has such kind things to say about it! I am so glad that it will be a repeat for you. I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
Carolyn says
This chicken is delicious! Outstanding flavor and so incredibly juicy and tender! I do not do well frying anything, so this is an easy solution to fried chicken. I have made this recipe twice. Once with garlic Parmesan potato wedges and sauteed zucchini and then another time with broccoli rice casserole. Both times were a success. Will definitely be making this recipe again! Your blog is so helpful! Thanks!
Jen says
Thank you for your awesome comment Carolyn, I’m so pleased you’re loving the oven fried chicken and find my blog helpful! Both of your complete meals sound absolutely incredible!
Cheryl says
I’m so excited to try this recipe! I thought I had all the ingredients but I am missing cornmeal and not able to find it in any of our grocery stores right now. Is there a substitute for cornmeal that you would suggest? Thanks!
Jen says
Hi Cheryl, there isn’t really a good substitute. I would split it and use half flour and half panko in its place. Good luck!
Marge says
As per usual with your recipes, this was really yummy. The spices were perfect and we enjoyed it very much. You’re always brimming with wonderful ideas! Thank you so much
Jen says
Thank you for your kind comment Marge! I’m so pleased you’re enjoying my recipes and that this was another winner!
Jennifer Van Horn says
Could I use the buttermilk and breading recipe for actual fried chicken? My family wants to use the fryer for chicken and waffles.
Jen says
Hi Jennifer, I haven’t personally tried it, but I think it would be tasty!
Sarah says
This is a go-to recipe for me that always gets rave reviews from my kids. My husband and I enjoy it too! Thanks for the great recipe.
Jen says
Thanks so much for taking the time to comment Sarah, I’m so pleased it’s a repeat favorite!
Michele says
This was awesome! I also had not-crispy chicken but I think I left behind too much marinade and I may have used too small a pan. However, even with a bit of extra moisture it was delicious! Thank you!
Jen says
You’re so welcome Michele, I’m so pleased it was a winner!
Karen says
Do you need to remove the tendon from the tenderloin first?
Jen says
You can trim off the little white nub of tendon with a knife or kitchen shears but unless the tendon is very strong and gristly throughout the piece of chicken, you don’t need to worry about removing it entirely. Removing it can actually make the tender fall apart.
Nat says
I’ve made this twice now and it is really good. The second time I cut the flour and the panko from 1 cup to 3/4 cup to cut down on waste. It ended up giving it a more robust flavor. It’s definitely staying in the rotation
Jen says
I’m so pleased it’s a new repeat favorite Nat, thank you!
Toni says
My family lived the Best ever chicken recipe!! Thank you for posting it. This will be my go to recipe for chicken strips from now and on!!
Jen says
That’s what I like to hear, thanks so much Toni!
Laurie says
Definitely a family favorite! It really is so good! Thank you so much.
Jen says
Yay! Thank you so much, Laurie, I’m thrilled this is a family favorite!
BetsyG says
Making this for about the 50th time tonight. One of our favorites! I always double it – kids don’t mind a few reheated the next day either for a snack. Really great recipe!
Jen says
I’m thrilled that this has become such a staple! Thank you so much for taking the time to leave a review!
Kristen says
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
Thank you thank you! I’m so glad you found a recipe that you love!
Cindy B says
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
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
Hello, I was wondering if you use a Tbs of salt or kosher salt? Thanks.
Jen says
I use Morton salt!
Elizabeth Mollica says
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
Hi Elizabeth! I’ve not tried using the batter for Tempura, but it sounds delicious!
Cathy Evans says
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
You’re so welcome Cathy! Thank you for taking the time to comment! I’m so happy to hear you love this!
Lynn says
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
So pleased you love this Lynn! Those sound like the best chicken sandwiches too!
JAINA says
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
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
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
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!
Kerri says
Hi. I was just wondering if the butter was necessary in the pan or if there was a way to substitute to make it healthier? Thanks. -Kerri
Jen says
HI Kerri, you can grease a cooking rack and put that on top of your baking sheet, then add your chicken without the butter. It won’t taste as much like “fried” chicken – but should still be tasty. Good luck!