Crispy Oven Fried Chicken Recipe

Name: Crispy Oven Fried Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 4 chicken breasts; 1 large egg; 1 cup buttermilk; 3 tablespoons olive oil; 3 tablespoons melted butter; 1 cup all-purpose flour; 1/4 /4 cup plain breadcrumbs; 1 teaspoon baking powder; 1 teaspoon Stone House Seasoning

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
311 kcal
Course
Main Course
Cuisine
American

Crispy Oven Fried Chicken Recipe

Chloe Mercado

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This easy Oven-Fried Chicken makes perfectly crispy and juicy chicken every time! A delicious and healthy fried chicken recipe that the whole family will love!

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Ingredients

Servings

4 chicken breasts pounded to 1/2-inch thickness
1 large egg room temperature
1 cup buttermilk
3 tablespoons olive oil
3 tablespoons melted butter
1 cup all-purpose flour
1/4 /4 cup plain breadcrumbs
1 teaspoon baking powder
1 teaspoon Stone House Seasoning or 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic

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Instructions

Prep the chicken. Place the chicken breasts, one to two at a time, between two pieces of parchment paper or in a thick zip-top bag. Pound with a meat mallet, rolling pin, or skillet until the chicken is 1/2-inch thick and even in thickness. Pat the chicken dry with paper towels.
Prepare the breading for the chicken. In a medium bowl, whisk together the buttermilk and the egg. In a separate bowl, whisk together the flour, bread crumbs, baking powder, and Stone House Seasoning.
Prep. Preheat the oven to 425º F. Add the butter and olive oil to the skillet and place the skillet in the oven to melt the butter. Remove the skillet from the oven once the butter melts swirl the skillet to make sure the butter and olive oil coat the interior of the skillet.
Add breading to the chicken. Dip the chicken breasts into the buttermilk egg mixture and then into the flour mixture. Repeat dipping into the buttermilk egg mixture and then into the flour mixture with a final dip into the egg mixture.
Place chicken in the skillet. Add the chicken to the skillet, leaving space in between each breast. You may need to cook in batches depending on the size of the chicken.
Oven fry the chicken. Place the skillet into the oven and bake the chicken for 10-12 minutes. Using a metal spatula, carefully turn the chicken over and bake for another 5-10 minutes. Broil the chicken until it turns crispy, golden brown and registers 165º F when checked with an instant-read thermometer, about 3 minutes.
Rest the chicken. Remove from the oven and allow to rest for 5 minutes in the skillet before serving.

Equipments used:

Notes

To store leftovers. Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To make ahead. This chicken is best served warm once cooked. However, you can hold it warm in the oven for a little while as you prepare other items for your meal. Place the chicken on a wire rack-lined baking sheet and into a 250º F oven to hold warm for up to 20 minutes.
To freeze. Allow the chicken to cool completely on a wire rack. Then, transfer to an airtight, freezer-safe container and freeze for up to 3 months.
To reheat oven-fried chicken, place the chicken on a wire-rack-lined baking sheet. Warm in a 250º F oven until heated throughout and registers 165º F on an instant-read thermometer.

Nutrition Information

Show Details

Calories 311kcal (16%) Carbohydrates 18g (6%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 99mg (33%) Sodium 575mg (24%) Potassium 436mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 309IU (6%) Vitamin C 1mg (1%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 311 kcal

% Daily Value*

Calories	311kcal	16%
Carbohydrates	18g	6%
Protein	21g	42%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.2g	10%
Cholesterol	99mg	33%
Sodium	575mg	24%
Potassium	436mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	309IU	6%
Vitamin C	1mg	1%
Calcium	88mg	9%
Iron	2mg	11%