Description
This Baked Fried Chicken recipe offers a crispy, golden crust and juicy interior without the use of deep frying. Marinated in buttermilk, coated with a flavorful seasoned flour mixture, and baked in butter for a healthier twist on traditional fried chicken, it’s perfect for a comforting family dinner with half the grease and all the deliciousness.
Ingredients
Scale
Chicken & Marinade
- 2 boneless, skinless chicken breasts (cut in half lengthwise to make 4 portions)
- 3 cups buttermilk
Coating
- 1 cup all-purpose flour
- 1 tbsp ground paprika
- 1 tbsp all-purpose seasoning (such as Lawry’s)
- 1 tsp kosher salt
- 1 tsp ground black pepper
Finishing
- 4 tbsp unsalted butter (melted, ½ stick)
- ¼ cup fresh flat leaf parsley (optional, for garnish)
Instructions
- Prepare Chicken: Slice the chicken breasts lengthwise to create four thinner and even chicken portions for quicker, even cooking.
- Marinate: Place the chicken pieces in a large bowl and cover them with buttermilk. Let them soak for about 20 minutes to tenderize and add moisture.
- Mix Coating: In a medium bowl, combine the flour, ground paprika, all-purpose seasoning, kosher salt, and black pepper. Stir well to incorporate all the spices evenly.
- Preheat Oven: Set your oven to 400ºF (200ºC) and allow it to fully preheat.
- Prepare Baking Sheet: Line a 9×13-inch baking sheet with parchment paper. Melt the butter and pour it over the parchment paper, coating the bottom to help the chicken crisp during baking.
- Coat Chicken: Remove chicken from the buttermilk and gently blot each portion with a paper towel to remove excess liquid. Dip each piece into the seasoned flour mixture, coating both sides thoroughly, then place them spaced apart on the butter-coated sheet.
- Bake: Place the baking sheet in the oven and bake the chicken for 35-40 minutes, flipping each piece halfway through at 20 minutes. Bake until the breading turns golden brown and the juices run clear.
- Serve: Remove the chicken from the oven, transfer to a serving platter, and optionally garnish with fresh flat leaf parsley. Serve hot and enjoy your crisp, tender baked fried chicken.
Notes
- Cutting the chicken breasts in half helps them cook evenly and faster.
- Blotting the chicken before coating prevents soggy breading and ensures crispiness.
- Flipping the chicken halfway through baking promotes even browning on both sides.
- Using melted butter on the pan mimics the flavor and texture of frying without the extra oil.
- Optional parsley garnish adds freshness and color to the dish.
