I still vividly remember developing this baked fried chicken recipe. We were newly married and didn’t have a lot of money to eat out. We wanted crispy, restaurant worthy chicken, but at home and somehow healthier. This oven fried version came to life and I’ve been making it ever since. This oven fried chicken recipe is seasoned and breaded, then baked until crispy.
How to Get Chicken Breast Crispy in the Oven
It might seem hard to make chicken breast crispy in the oven, but it’s actually pretty simple if you know what you’re doing. As a home cook and food blogger, I’ve worked on my method over the years. These are the things I do to make sure that every chicken breast I bake comes out perfectly crispy.
Start with High-Quality Chicken
The quality of your raw chicken makes a big difference in the end result. Whenever possible, opt for fresh chicken breasts over frozen. Boneless, skinless chicken breasts work best as the skin can inhibit crispiness. Thaw frozen chicken breasts completely before cooking.
Spread the Chicken Out: It’s important to make the chicken the same thickness all over so it cooks evenly and gets crispy. Put each breast between two pieces of plastic wrap or in a ziplock bag. Then, I use a meat mallet or rolling pin to pound them until they are about 1/2 inch thick. This helps the chicken cook evenly, so no part is too raw or too cooked.
Brush the chicken with oil. Putting oil on the chicken helps it brown and crisp up in the oven’s dry heat. Use an oil that can handle high temperatures, like canola, avocado, or grapeseed oil. Oil both sides of the pounded chicken breast well but not too much.
Bread for Extra Crunch: I think the best way to get the chicken really crispy is to bread it before baking it. You can use flour, panko breadcrumbs, cornflakes or crushed crackers. First coat with flour, then egg wash, then breadcrumbs. Press the coating on firmly so it adheres.
Use a Wire Rack
Baking chicken on a wire rack elevated above a baking sheet allows air to circulate completely around the meat for even cooking. The rack also allows excess fat and juices to drip down rather than pooling around the chicken.
Get Your Oven Hot
Crank up the temperature! Bake chicken between 400-450 degrees Fahrenheit. The high heat helps the exterior crisp up quickly before the inside overcooks. If baking multiple chicken breasts, be sure not to overcrowd the pan.
Monitor Doneness
The best way to prevent dried out chicken is to not overcook it. Use an instant read thermometer to check for doneness. Chicken is safe to eat at 165 degrees Fahrenheit. When pounded thin, chicken breasts can bake in as little as 15-18 minutes.
Let It Rest
Once baked to the proper internal temperature, let the chicken rest 5 minutes before slicing. This allows juices to redistribute so you end up with a juicy interior. Digging into chicken straight out of the oven results in dryness.
Add Flavor with Seasonings
While plain crispy baked chicken is tasty, seasoning it before cooking makes it even better. Herbs, spices, citrus, soy sauce and more can infuse big flavor. Apply a dry rub, marinade or sauce before or after baking.
Finish with a Broil
My favorite trick for getting ultra crispy oven baked chicken is to broil it for 1-2 minutes at the very end. Keep a close eye to avoid burning. The intense direct heat from the broiler crisps and caramelizes the exterior.
Squeeze on Fresh Citrus
For a bright, fresh flavor boost, I love squeezing fresh lemon or lime juice over the crispy baked chicken right before serving. The tangy citrus juice enhances the chicken’s flavor and keeps each bite juicy.
Variations using thighs, drumsticks, or wings
Yes, you can use thighs, drumsticks, or wings if you want to make oven-fried chicken anyway. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165°F.
If you are using a variety of pieces, check the breasts and take them out as soon as they’re ready. They’ll dry out the fastest, whereas thighs will need a bit longer to cook.
What’s in this Easy Baked Fried Chicken Breast recipe?
Love that this easy, crispy, and tasty oven-fried chicken only needs a few simple things to make. It’s one of my husband’s favorite recipes to this day, but now, it’s also a favorite for our two boys. It’s so easy to make, and it comes out better than fried (and healthier too). Serve it for dinner tonight, or any night of the week!.
- Chicken: For this egg bake recipe, use chicken breasts that don’t have any skin or bones on them.
- Buttermilk: Soak chicken in buttermilk before breading and baking. The acidity makes the meat tender and gives it the crispy texture we want. This is the secret ingredient to crispy fried chicken!.
- Flour: Use all-purpose flour to coat and bread the chicken.
- Seasoning: Paprika (which gives it a nice hint of heat), all-purpose seasoning, salt, and pepper are what we use.
- Butter: Melt butter and spread it on the bottom of the baking pan to help the breading get crispy.
If you don’t have buttermilk, you can make your own! Put 3 cups of milk in a bowl, then take out 3 tablespoons and add 3 tablespoons of white vinegar or lemon juice. This will make the milk more acidic. Let this mixture sit for 5 minutes before using in the recipe.
Crispy Breaded Chicken in the Oven
FAQ
What makes chicken skin crispy in the oven?
To get those benefits, mix one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder for every tablespoon of kosher salt will work). Add black pepper to taste, and then spread the mixture evenly over the skin’s surface.
What is the trick to getting crispy chicken?
Double Dredge—Adding two times as much flour to the chicken is the best way to make sure the breading stays on. This creates a super thick, extra crispy coating on your chicken. First, coat the chicken in seasoned flour. Then, dip it in an egg wash and then back into the flour. Sep 12, 2023.
How to cook chicken breast in the oven for crispy skin?
Bake – Place the chicken on a parchment lined baking sheet and pop it into a 425 degree oven. We’re baking the chicken at a higher temperature to be sure that we get the skin nice and crispy. They’ll roast in about 30-35 minutes. We recommend using a meat thermometer to check for doneness.
Why isn’t my chicken getting crispy in the oven?
Moisture: Excess moisture on the chicken’s surface can prevent it from crisping up. Make sure to pat the chicken dry with paper towels before seasoning and baking. Skin: If you’re using skin-on chicken, ensure the skin is dry. You can also score the skin to help render the fat and promote crispiness.