Description
A healthier twist on classic fried chicken, Oven-Fried Chicken features crispy, golden breading baked to perfection in the oven rather than deep-fried. This method produces tender, juicy chicken strips with a flavorful crust using simple ingredients like panko crumbs, seasoning salt, and paprika. Ready in just 40 minutes, this dish is perfect for a satisfying family meal.
Ingredients
Scale
Chicken and Coating
- 2 eggs
- 1 cup panko bread crumbs
- ¾ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 teaspoons paprika
- ½ teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cut into strips (about 3 or 4 breasts)
Cooking Fat
- ¼ cup unsalted butter (plus more if needed)
Instructions
- Preheat the oven: Set your oven to 425°F and allow it to come to temperature before cooking to ensure the chicken cooks evenly and crisps up properly.
- Prepare the eggs: In a shallow dish, whisk the 2 eggs until smooth and combined. This will act as the binding agent for the breading.
- Mix the breading: In a separate shallow dish, combine the panko bread crumbs, all-purpose flour, seasoning salt, paprika, and pepper, mixing well to distribute the seasoning evenly.
- Coat the chicken: Dip each chicken strip first into the whisked eggs, allowing excess to drip off, then press firmly into the bread crumb mixture to coat completely. Place coated strips on a plate and repeat for all pieces.
- Prepare the baking sheet: Place the unsalted butter on a rimmed baking sheet and insert the pan into the preheated oven to melt the butter and heat the pan. Watch carefully to avoid burning the butter; the goal is a hot, buttery surface for cooking.
- Bake the chicken: Remove the hot baking sheet from the oven and carefully arrange the chicken strips on the pan, leaving space between each to allow even cooking. Bake for 20 minutes, flipping gently halfway through. When flipping, add more butter if needed to maintain a crispy coating. Chicken is done when the coating is browned and an internal meat thermometer reaches 165°F.
- Serve: Remove the chicken from the baking sheet and serve immediately for the best taste and texture.
Notes
- Ensure chicken strips are of even thickness for uniform cooking.
- Use a meat thermometer to verify that the chicken has reached a safe internal temperature of 165°F.
- Adding extra butter when flipping helps keep the coating moist and crispy.
- Panko bread crumbs create a lighter, crunchier crust than regular bread crumbs.
- Seasoning salt can be adjusted or replaced with your preferred spice blend.
