I posted this recipe on my Instagram last week. I never imagined it would be so popular; but it was. I am a little behind in getting this recipe up on the blog, so I will keep the conversation to a minimum.

This is a great recipe to customize. I like to add a lot more spice. I like the heat. Make sure your chicken has had time to sit a room temp before you start. I also like to make sure it is really dry before I start my dredging. These two things help in sure a crispy chicken. I can’t wait to hear how you customize your spices.

Print Recipe

No ratings yet

Oven Fried Chicken

All the same flavors of homemade fried chicken without the oil.

Course: Middles

Cuisine: American, Southern

Keyword: baked, chicken, fried

Servings: 6 Half Breasts

Ingredients

• 6 Half Chicken Breasts with skin and bone on
• 2 Cups Buttermilk
• 4 tsps. Cayenne, divided
• 2 Tbs. Onion Powder, divided
• 2 Tbs. Garlic Powder, divided
• 2 Tbs. Kosher Salt, divided
• 1 Cup Flour, may need more, seasoned
• 4 Lg. Eggs, whisked together
• 1 Cup Panko Bread Crumbs, may need more

Instructions

• Preheat oven to 425°.

  Place your chicken breasts in a large bowl and cover with buttermilk.

  Add your seasoning on top.

  Cover and let marinate in refrigerator for up to 4 hours, not overnight.
• Set up your dredging station.

  Flour, in a shallow bowl, seasoned with cayenne, onion powder, garlic powder and salt.

  Eggs, in a shallow bowl, seasoned with cayenne, onion powder, garlic powder and salt.

  Panko, in a shallow bowl, seasoned with cayenne, onion powder, garlic powder and salt.

  Keeping one hand dry at all times, dredge each piece of chicken in flour, then egg, then panic.

  Place on a parchment lined baking sheet.
• Bake for 30-45 minutes. Check temperature with a thermometer.