crispy oven fried chicken (Print Version)
# Ingredients:
→ Egg mixture
01 -
1 large egg
02 -
⅓ cup buttermilk or milk
→ Breading
03 -
1 cup all-purpose flour
04 -
4 tablespoons breadcrumbs (Panko or Italian seasoned)
05 -
1 teaspoon baking powder
06 -
1.5 teaspoons salt
07 -
2 teaspoons ground paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon ground pepper
→ Chicken
11 -
2 pounds boneless, skinless chicken breast (cut into strips)
→ Pan
12 -
¼ cup butter (or more as needed)
# Instructions:
01 -
Heat oven to 410°F. Place a dark-colored, cast iron, or silver metal pan inside to preheat.
02 -
In a medium bowl, whisk together egg and buttermilk.
03 -
In a separate bowl, combine flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper.
04 -
Coat chicken pieces in the flour mixture, shaking off any excess. Dip each piece into the egg mixture, then into the flour mixture again, pressing to adhere.
05 -
Remove the hot pan from the oven and melt butter on it. Place the coated chicken on the pan, leaving space between pieces. Work in batches if needed.
06 -
Bake chicken for 10-12 minutes. Flip carefully and bake for another 5-10 minutes, depending on thickness. Add more butter if the pan dries. Broil for 1-2 minutes for a crispy finish.
07 -
Let the chicken rest for 2-3 minutes. Serve immediately for optimal crispiness.
# Notes:
01 -
Use a dark pan for best crispiness. Let chicken rest before serving to retain coating.
02 -
Milk with vinegar can substitute buttermilk. Panko breadcrumbs yield the crispiest results.
03 -
Store leftover chicken in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
04 -
Freeze unbaked or baked chicken for up to 3 months and cook directly from frozen at 375°F.