Oven Fried Chicken (Video!)

This OVEN FRIED CHICKEN tastes like KFC but with a fraction of the fat, which means you can eat your very own baked “fried chicken” whenever-you-want!!!

Your search for the best crispy Oven Fried Chicken recipe stops here.  This Baked Fried Chicken has been a family favorite since the day I first made it – and is about to become a new favorite of yours too!  The chicken is marinated in spiced buttermilk then breaded with flour, panko, cornmeal and spices then baked in a little butter for the BEST Baked Oven Fried Chicken ever!

There is nothing better than juicy, crispy chicken! If you’re looking for more breaded chicken recipes to sink your teeth into, don’t miss: popcorn chicken, baked chicken nuggets, Nashville hot chicken and baked Parmesan chicken tenders,

Oven Fried Chicken Recipe Video

a plate of crispy Oven Fried Chicken tenders with barbecue sauce and mashed potatoes


Crispy Oven Fried Chicken Recipe

America has some pretty awesome food, from Barbecue Ribs to Philly Cheeseseak Sandwiches to Beef  Brisket Sandwiches to Thanksgiving Turkey — but the best of all might be Fried Chicken!

I am not going to lie, I love fried chicken, especially my Nashville Fried Chicken.  BUT I honestly loved these Baked Oven Fried Chicken Tenders just as much!   NO EXAGGERATION.  So I think it’s safe to warn you that you  might go a little crazy for this Baked Fried Chicken recipe.  

And when I say crazy, I mean can’t stop obsessing about it, craving it, wanting every meal to be it.  Because this Oven Fried Chicken tastes like KFC but with a fraction of the fat – which means you can eat your very own KFC whenever-you-want.

I made this oven baked fried chicken while my brother was in town from New York over the holidays but it was coming out of the oven right when he had to leave to pick my other brother up from the airport….but he couldn’t pull himself away.  He said he would “try” the chicken, ended up eating his share of chicken tenders, taking one on the road and asked if I could bring any leftovers over – and “are they on the blog yet?”




In researching and testing this crispy oven fried chicken recipe, my goal was to create a baked fried chicken with a spectacular crunch on the outside but with a juicy, tender inside.  The chicken needed to boast loads of stand-alone-flavor without knocking your socks off.  Mission accomplished!  Now you can enjoy Oven Fried chicken without all the mess of frying or the clogged arteries!

showing how to make Oven Fried Chicken by marinating chicken in spiced buttermilk

What Makes This Chicken So Good?

And what makes this BEST Oven Fried Chicken so much better than other baked “fried” versions?

  • The chicken is marinated in buttermilk so it becomes super tender and also allows the breading to adhere better to the chicken.
  • The buttermilk is spiked with spices so the chicken not only becomes tender but infused with flavor as it bathes in spicy goodness.
  • The chicken breading isn’t just flour but a harmony of flour, panko breadcrumbs and my secret ingredient – cornmeal for extra crispiness.
  • The chicken breading is spiced to perfection with salt, pepper, onion powder, garlic powder, chili powder and smoked paprika – no weird or exotic seasonings in this classic – just pantry staples!
  • The breaded chicken is baked in a little butter (a fraction of the fat from frying) resulting in moist chicken on the inside, crispy breading on the outside but without the guilt or soggy grease of their fried counterpart.  winning!
oven fried chicken tender being dunked in bbq sauce

Oven Fried Chicken Ingredients

This baked fried chicken requires fewer ingredients than you’d think! Here’s everything you’ll need to make crispy oven baked chicken:

  • Chicken tenderloins: You can likely use chicken breasts as well, but you’d need to pound them to an even thinness and slice them into smaller strips.
  • Buttermilk: This tenderizes the chicken. You may also substitute with DIY sour milk (a mixture of regular milk and lemon juice or vinegar).
  • Flour: I used all-purpose flour, but I’m sure gluten free flour, almond flour, etc. would also work.
  • Panko breadcrumbs: Panko is much lighter and crisper than regular breadcrumbs.
  • Cornmeal: Be sure to use a finely ground cornmeal.
  • Unsalted butter: I prefer using unsalted butter so I can control the amount of salt in my healthy fried chicken.
  • Spices: I used a blend of salt, chili powder, garlic powder, smoked paprika, and onion powder. So. Much. Flavor!

Can I Use a Buttermilk Substitute?

Yes! If you don’t have real buttermilk on hand, you can make your own. Simply combine 1 scant cup milk and 1 tablespoon lemon juice or neutral vinegar (like white or apple cider vinegar). Let the mixture sit for 10 minutes, and then use as instructed in the recipe card below.

Can I Use Regular Breadcrumbs Instead of Panko?

I don’t recommend doing so, no. Regular breadcrumbs won’t give you the same crisp exterior as panko breadcrumbs.

pile of oven fried chicken tenders on blue plate

How to Make Oven Fried Chicken

This is such an easy oven fried chicken recipe! Just note that this recipe requires some advance planning since the chicken needs to marinate for a while.

  1. Add 1 tablespoon of the spice mixture into a freezer bag alongside the chicken and buttermilk. Marinate 6-24 hours.
  2. 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.
  3. Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
  4. Toss the chicken with the breading mixture to coat.
  5. Lay breaded chicken in butter on baking tray.
  6. Bake until crispy and cooked through.

How Long to Cook Fried Chicken in the Oven

This healthy fried chicken needs to bake for 10 to 12 minutes at 400F.

Tips for Making Baked Fried Chicken

  • You can use DIY buttermilk. Add one tablespoon white vinegar or lemon juice to a measuring cup  then fill the rest up with milk.  Give it a stir and wait 5-10 minutes to slightly curdle on top.
  • The longer you marinate your chicken, the more tender it will become.
  • Try to use chicken that is uniform in size so it every piece cooks in the same amount of time.
  • Take care to use unsalted butter so your chicken isn’t too salty.
  • Use a rimmed baking tray and to line it with parchment paper, NOT foil. The chicken will stick to foil and pull off the breading — no bueno.
top view of easy Oven Fried Chicken on a blue plate with potatoes and dipping sauce

Can I Prep Oven Fried Chicken in Advance?

You can certainly 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!

How to Store Oven Baked Fried Chicken

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

How to Reheat Oven Fried Chicken

  • Microwave: The chicken won’t be nearly as crispy if reheated in the microwave but it will still be flavorful.  Transfer crispy baked chicken 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, checking at 4 minutes to ensure the chicken doesn’t burn.
  • Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 325 degrees for 10 minutes, or until heated through.

How to Freeze Oven Baked Fried Chicken

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

  1. Cook chicken according to directions then let cool to room temperature.
  2. Space chicken apart on a baking sheet then transfer baking sheet to the freezer.
  3. Let freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
  4. Add chicken to a freezer size bag, squeeze out excess air, and label.
  5. Freeze for up to 3 months. 
  6. Bake straight from frozen (so they don’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.

crispy oven fried chicken being dipped in barbecue sauce in a white bowl

What to Serve with Oven Fried Chicken

Now go get crazy and make this healthier Best Baked Oven Fried Chicken – your family and arteries will thank you!

Want to try this Best Oven Fried Chicken?

Pin it to your CHICKEN, DINNER or HEALTHY Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Best Oven Fried Chicken

This Oven Fried Chicken tastes like KFC but with a fraction of the fat – which means you can eat your very own baked “fried chicken” whenever-you-want!!! The chicken is marinated in spiced buttermilk then breaded with flour, panko, cornmeal and spices then baked in a little butter for the BEST Baked Oven Fried Chicken ever!
Servings: 4 -6
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

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Spice Mixture


  • Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.
  • Preheat the oven to 400 degrees F. Line a rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add the butter to baking tray and melt in the oven while it preheats. Remove baking tray once the butter is melted.
  • Mix together the flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.
  • Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
  • Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
  • Bake at 400F degrees for 10-12 minutes until golden, then carefully flip the chicken over and bake another 5 minutes then broil to desired crispiness.*
  • Serve with your favorite dipping sauce. Enjoy!



Don’t miss the “how to make” recipe video at the top of the post!
*If your breading is white in some places after you flip your chicken, this simply means it did not come in contact with the butter.  The chicken will still taste great exactly as is or you can lightly spray with cooking spray and proceed to broil.

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    • 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!

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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?




    • 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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!

    • 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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!!!

    • Jen says

      I hope you enjoy it Nagi! Its a good one!! xox

  19. 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!!

  20. 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!

  21. 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.


        • 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.

  22. 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.

  23. Breena says

    Has anyone tried this without marinating first?

  24. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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!!

  29. 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!

  30. 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!

  31. Jess says

    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 🙂

  32. 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!

  33. 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.

  34. 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!

  35. 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!

  36. 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!

  37. Alison says

    Is pepper =ground black or white pepper or pepper powder?

    • Jen says

      Hi Alison, it is your traditional ground black pepper – enjoy!

  38. 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!

  39. 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!

        • Jen says

          i haven’t tried deep frying this chicken but I don’t see why not!

  40. 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!

  41. 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 🙂

  42. 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!

  43. Michelle says

    Hi. I was wondering about he butter. Do you melt it first or put it on the pan unmelted?

    • 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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!

  48. 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!

  49. 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!

  50. Jo holbert says

    Has anyone used this recipe for cold fried chicken for a picnic?

  51. 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 🙂

  52. 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.

  53. 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!

  54. 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!

  55. Tera thompson says

    Could I use a substitute got the buttermilk?

    • Jen says

      yes, you can use DIY buttermilk! enjoy!

  56. 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!

  57. 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!

  58. 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!

  59. 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!

  60. 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!

  61. Shristi says

    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!

  62. 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!

  63. 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!

  64. 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!

  65. 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!

  66. 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.

  67. 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!

  68. 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!

  69. 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!

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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.

  75. 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!

  76. 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!

  77. 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!

  78. 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!

  79. 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!

  80. Elizabeth says

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

  81. 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

  82. 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!