Oven Fried Chicken Breast

Don’t call me a liar – these crispy tenders weren’t made in the fryer!

Oil frying can be a hassle. No matter if you’re frying in a pan with a skim of oil at the bottom (which you’ll have to clean out with rigorous scrubbing later on) or deep-frying in a vat (which needs to be drained and, when you do, what do you do with all that oil?!?), frying involves a whole lot of prep and clean-up to get those highly coveted crispy crunches – and that’s not to mention how unhealthy all that oil ends up being! Fried chicken is no different – difficult to set up, temperamental to cook, a hassle to clean up, and guilty to gobble up.

It can be really hard to struggle through the set-up (or guilt) of any frying situation but denying yourself perfectly fried chicken isn’t the answer! You can still dredge your chicken and get that delicious breaded crunch out of the oven with just a little bit of butter and a whole lot of ease! Oven fried breaded chicken breast is delicious, nutritious, and so easy compared to frying it any other way! You’ll have tasty tenders, indulgent in every way, that are better for you in every way, too!

Is Oven Fried Chicken Breast Healthy?

Oven fried chicken breast is an excellent alternative to classically fried chicken for every diet that allows it, simply because you’re using less oil to achieve the same delicious result! White meat chicken breast is some of the most nutritious meat on the bird and, when cooked correctly, can be so tasty, too!

If you’re going keto or gluten-free and need to avoid the carbs associated with breaded chicken, you can oven fry your chicken using a dredge that doesn’t include flour or crumb! Gluten-free saltines, almond flour, and panko are among a list of alternatives you can swap out flour for!

If you’re vegan and want to savor the fried deliciousness of oven fried chicken breast, try dredging a tender made from seitan! Use olive oil or canola oil in place of butter to keep those seitan tenders crispy and vegan!

What should I include in my seasoning blend?

You can fry your oven fried chicken with a dredge of spices to really pepper up your tenders! We recommend paprika and black pepper but here are a few blends that go perfectly together in deliciously herbaceous and sinfully spicy dredges! Substitute any of the following recipes for our recommended spice blend for a distinct dredging experience!

Finger Licking Good – It’s not the colonel’s chicken, it’s from your kitchen!

• 2/3 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/3 teaspoon oregano
• 1 teaspoon celery salt
• 1 teaspoon dried mustard
• 1 teaspoon black pepper
• 4 teaspoons paprika
• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• 3 teaspoons white pepper

Nashville Sweat – Hot new artists aren’t the only thing to come out of Tennessee!

• 6 tablespoons cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon black pepper
• 2 tablespoons salt
• 2 tablespoons Tabasco (added to buttermilk)

Korean Gochu-Gotta Try This! – Korean fried chicken so good, you’ll have to share!

• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon cayenne
• 1/2 cup soy sauce (for finishing sauce)
• 3 tablespoons sugar (for finishing sauce)
• 2 tablespoons honey (for finishing sauce)
• 2 tablespoons gochujang (for finishing sauce)
• 1/2 tablespoon gochugaru (for finishing sauce)
• 1 tablespoon rice vinegar (for finishing sauce)
• 1/4 cup water (for finishing sauce)

INGREDIENTS

• 2 boneless, skinless chicken breasts
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon ground paprika
• 1 tablespoon seasoning blend
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons unsalted butter, melted

INSTRUCTIONS

Marinate 

Soak chicken in buttermilk.

Coat 

Dredge chicken in seasoned flour.

Bake 

Cook until crispy, flip once.

Devour!

FAQs & Tips

Serving Suggestions

Oven fried chicken breasts, especially any of the flavorful dredges listed above, are especially delicious at any dinner table, when serving them alongside side dishes like loaded tater tots, air-fryer vegetable medleys, and sautéed broccoli! Anything scrumptious and colorful pairs perfectly with oven fried chicken breasts! Nutritious and delicious, when oven fried chicken breasts are on the table, dinner is served!

Print

Oven Fried Chicken Breast

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Author FoodFaithFitness

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon ground paprika
• 1 tablespoon seasoning blend
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons unsalted butter melted

Instructions

• Cut the chicken breasts in half lengthwise to create four equal portions.
  
• Marinate the chicken in buttermilk for 20 minutes in a large bowl.
  
• In a separate bowl, combine flour, paprika, seasoning blend, salt, and pepper.
  
• Preheat the oven to 400°F and prepare a baking sheet with parchment paper and melted butter.
• Dredge each chicken piece in the flour mixture, ensuring both sides are coated, and place on the prepared baking sheet.
  
• Bake for 35-40 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
• Serve the chicken hot, garnished with fresh herbs if desired.

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