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Crispy baked chicken fingers on a plate with ranch dip.

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!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 servings
Calories 297kcal
Author Sara Welch


  • 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


  • 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.


Calories: 297kcal | Carbohydrates: 28g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 157mg | Sodium: 365mg | Fiber: 1g | Sugar: 4g