Baked Fried Chicken
This recipe for baked fried chicken is ultra crispy chicken that's been baked in the oven for a lighter take on the classic. This oven fried chicken will quickly become a family favorite!
Servings 4 servings
Calories 297kcal
Ingredients
- 1 pound chicken tenders
- 1 cup buttermilk
- 3/4 cup flour
- 1/4 cup cornmeal
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 tablespoons butter
- Optional garnish: chopped parsley
Instructions
- Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 425 degrees. Place an empty sheet pan in the oven for 10 minutes.
- On a large plate, mix together the flour, cornmeal, panko breadcrumbs, salt, pepper, onion powder, garlic powder and smoked paprika.
- Take each chicken tender out of the buttermilk mixture and place on the plate with the flour mixture; turn evenly to coat. Repeat with remaining chicken.
- Remove the sheet pan from the oven and place the butter on it. Wait 2-3 minutes until butter is melted. Swirl the butter around the pan until the bottom is evenly coated.
- Place the chicken in a single layer on the melted butter. Bake for 10 minutes then flip. Bake for 8 minutes more. Broil for 2-3 minutes or until tops are crispy. Serve immediately, sprinkled with parsley if desired.
Notes
- Make sure you allow your chicken to marinate in buttermilk for at least 30 minutes.
- My trick for a perfect crispy coating is to use flour, cornmeal and panko breadcrumbs.
- Make sure to flip your chicken so that each side of the tenders get crunchy!
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 157mg | Sodium: 365mg | Fiber: 1g | Sugar: 4g