Description
This Best Oven Fried Chicken recipe offers a healthier twist on classic fried chicken by baking it to crispy, golden perfection. Marinated in a flavorful buttermilk and spice mix, coated with a crunchy blend of flour, panko breadcrumbs, and cornmeal, then baked with melted butter for richness, this dish delivers all the indulgent taste of fried chicken without the excess oil and mess.
Ingredients
Chicken and Marinade
- 10-12 chicken tenderloins (more or less to fit baking sheet)
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup fine cornmeal
- 1 tablespoon salt (it won't taste salty)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Other
- 3 tablespoons unsalted butter
Instructions
- Marinate Chicken: In a small sealable bag or container, whisk together all the spice mix ingredients including salt, chili powder, garlic powder, pepper, smoked paprika, and onion powder. Add 1 tablespoon of this spice mix into a large freezer bag along with 1 cup of buttermilk and the chicken tenderloins. Seal and refrigerate to marinate for 6 to 24 hours. Reserve the remaining spice mix separately for the breading.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a half-rimmed 18x13 inch baking sheet with parchment paper (foil is not recommended as chicken tends to stick). Place the butter on the baking sheet and let it melt in the oven while it preheats, checking every few minutes. Once melted, carefully remove the baking sheet from the oven.
- Mix Breading: In a large bowl, combine the flour, panko breadcrumbs, cornmeal, and the remaining spice mix. Take half of this breading mixture and place it into a separate freezer bag for breading the chicken.
- Bread Chicken: Remove the chicken from the buttermilk marinade and gently dab off excess marinade with paper towels. Add half of the chicken tenderloins into the freezer bag with half the breading mixture. Shake the bag until each piece is well coated, pressing the breadcrumbs into the chicken as you remove them to ensure a crunchy coating.
- Arrange on Baking Sheet: Place the breaded chicken pieces evenly on the buttered baking sheet. Repeat breading with the remaining chicken and breading mixture, placing coated pieces next to the others on the baking sheet.
- Bake the Chicken: Bake the chicken at 400°F for 10 minutes. After 10 minutes, flip the chicken pieces over and bake for an additional 5 minutes or until the internal temperature reaches 160°F (71°C). For extra crispiness, broil the chicken for a short time until desired crispness is achieved.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the temperature to rise to a safe internal temperature of 165°F (74°C) and helps the juices redistribute for moist, tender meat. Serve warm with your favorite dipping sauces.
Notes
- Marinating overnight enhances flavor and tenderness, but a minimum of 6 hours works well too.
- Use parchment paper on the baking sheet to prevent sticking; foil is not suitable for this recipe.
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- Broiling at the end is optional but gives an extra crispy crust.
- Can also be cooked in an air fryer as an alternative method for a quick, crispy finish.
- For air fryer method, cook chicken at 400°F for 5 minutes on each side, ensuring internal temperature reaches 160°F before resting.
- Prep Time: 10 minutes (plus 6-24 hours marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
