Baked Fried Chicken

Craving the crispy, golden crunch of fried chicken but want to keep things lighter and less greasy? Look no further than Baked Fried Chicken! This recipe delivers all the satisfying flavors and textures of traditional fried chicken, but with the ease and health benefits of baking. Soaked in tangy buttermilk and coated in a flavorful seasoned flour mix, these chicken strips come out of the oven perfectly crisp on the outside and tender on the inside.

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Get ready to wow your family and friends with this guilt-free comfort food classic!

Why You’ll Love Baked Fried Chicken

1. Crispy Without the Guilt: Thanks to baking instead of deep frying, you enjoy a golden, crunchy crust without excessive oil.
2. Easy and Hassle-Free: Skip the mess of frying and let your oven do the work!
3. Full of Flavor: A buttermilk soak and perfectly seasoned flour coating make this chicken irresistible.
4. Perfect for Any Meal: Serve it with mashed potatoes and green beans for dinner or pair it with your favorite dipping sauce for a casual snack.

Let’s dive into the step-by-step guide to making this irresistible dish.

Ingredients

Here’s what you’ll need to make this crispy baked chicken:

Main Ingredients

• 6 boneless, skinless chicken breasts: Cut into thirds for uniform cooking and easy handling.
• 1 cup all-purpose flour: The base of the crispy coating.

Seasonings for the Coating

• 1/2 tsp salt: Enhances the natural flavors of the chicken.
• 1 tbsp seasoned salt: For a boost of savory goodness. Lawry’s is a great option.
• 3/4 tsp pepper: Adds a touch of heat and balance.
• 2 tsp paprika: Delivers a subtle smoky flavor and beautiful color.

Other Essentials

• 1/2 stick butter (1/4 cup): Melted in the pan to create a golden crust and keep the chicken moist.
• Buttermilk: Softens the chicken and infuses it with tangy flavor.

Kitchen Tools You’ll Need

• Large bowl or resealable plastic bag: For soaking the chicken in buttermilk.
• 9×13-inch baking dish: Big enough to hold all the chicken pieces in a single layer.
• Tongs: For flipping the chicken.
• Meat thermometer: To ensure the chicken reaches the perfect internal temperature of 170°F.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Cut the Chicken: Start by cutting each chicken breast into thirds. This creates uniform pieces that cook evenly.
2. Buttermilk Soak: Place the chicken pieces in a large bowl or resealable plastic bag. Pour enough buttermilk to cover the chicken, ensuring each piece is submerged. Refrigerate for 20-30 minutes. This step tenderizes the chicken and helps the coating adhere better.

Step 2: Preheat and Prepare the Pan

1. Preheat the Oven: Set your oven to 400°F.
2. Melt the Butter: Place the butter in a 9×13-inch baking dish and put it in the oven for a few minutes until melted. Swirl the pan to evenly coat the bottom with butter. This ensures the chicken doesn’t stick and helps achieve a crispy crust.

Step 3: Make the Seasoned Flour Coating

1. Combine Ingredients: In a large Ziploc bag or bowl, mix together the flour, salt, seasoned salt, pepper, and paprika. Shake or stir until the seasonings are evenly distributed throughout the flour.

Step 4: Coat the Chicken

1. Shake Off Excess Buttermilk: Remove the chicken pieces from the buttermilk and let any excess drip off.
2. Coat in Flour Mixture: Place a few pieces of chicken at a time into the Ziploc bag or bowl with the flour mixture. Shake or toss until each piece is thoroughly coated.

Step 5: Arrange and Bake

1. Arrange in Pan: Place the coated chicken pieces in the prepared baking dish, leaving a little space between each piece. This ensures even cooking.
2. Bake and Flip: Bake the chicken for 20 minutes. Then, carefully flip each piece using tongs and bake for another 20 minutes or until the chicken reaches an internal temperature of 170°F.

Serving Suggestions

Baked Fried Chicken is versatile and pairs beautifully with a variety of sides:

• Classic Comfort: Mashed potatoes, gravy, and buttery green beans.
• Lighter Fare: A crisp garden salad and roasted vegetables.
• Southern-Style: Macaroni and cheese, coleslaw, and cornbread.

Don’t forget your favorite dipping sauces, like honey mustard, ranch, or barbecue sauce, for an extra burst of flavor.

Tips for Perfect Baked Fried Chicken

1. Don’t Skip the Buttermilk: The buttermilk soak is essential for tenderizing the chicken and ensuring the coating adheres well.
2. Use a Meat Thermometer: This ensures your chicken is fully cooked without being dry. Aim for an internal temperature of 170°F.
3. Avoid Overcrowding: Leave space between the chicken pieces to allow the hot air in the oven to circulate, creating a crispy crust.
4. Double-Coat for Extra Crispiness: For an even thicker crust, dip the chicken back into the buttermilk and flour mixture for a second coat before baking.

Why This Recipe Works

The magic of Baked Fried Chicken lies in its simplicity and clever technique. The buttermilk soak imparts flavor and moisture, while the seasoned flour coating mimics the crispy exterior of fried chicken. Baking in a butter-coated pan creates a golden crust that’s both satisfying and healthier than traditional frying.

Nutritional Information

• Serving Size: Approximately 2-3 pieces
• Calories: 285
• Protein: 32g
• Fat: 12g
• Carbohydrates: 10g

(Note: Nutritional values may vary based on the size of chicken pieces and exact ingredient measurements.)

Variations to Try

1. Spicy Baked Fried Chicken: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
2. Herb-Infused Chicken: Mix dried herbs like thyme, rosemary, or parsley into the flour for an herbaceous twist.
3. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
4. Panko Crust: For an even crispier texture, mix some panko breadcrumbs into the flour mixture.

Make-Ahead and Storage Tips

Make-Ahead

• Marinate in Advance: You can soak the chicken in buttermilk up to 8 hours ahead of time. Keep it refrigerated until ready to coat and bake.
• Prepare Coating: Mix the flour and seasonings in advance and store them in an airtight container.

Storage

• Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in a 350°F oven for about 10 minutes to restore crispiness.

Freezing

• Freeze Before Baking: Coat the chicken and arrange the pieces on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?

Yes! Adjust the cooking time as bone-in pieces take longer to cook. Use a meat thermometer to ensure the internal temperature reaches 170°F.

What if I don’t have buttermilk?

No buttermilk? No problem! Create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I make this recipe dairy-free?

To make this recipe dairy-free, replace the buttermilk with a non-dairy alternative like almond milk mixed with vinegar, and use vegan butter or cooking oil in the pan.

A Healthier Way to Enjoy Comfort Food

With its crispy exterior, tender interior, and irresistible seasoning, Baked Fried Chicken proves you don’t need to deep fry for amazing flavor and texture. This recipe is perfect for busy weeknights, family gatherings, or even meal prep. It’s comfort food with a healthier twist that doesn’t compromise on taste.

Give it a try, and watch it become a regular in your recipe rotation. Enjoy!