Go Back

Oven-Fried Chicken Breast

A healthier alternative to traditional fried chicken, this Oven-Fried Chicken Breast is crispy, flavorful, and perfect for family dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup buttermilk (or regular milk with a splash of vinegar) Can substitute with regular milk mixed with vinegar.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Coating
  • 1 cup breadcrumbs (panko for extra crunch) Can be substituted with crushed gluten-free crackers.
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Cooking spray or olive oil for drizzling Helps with browning.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the buttermilk, salt, and black pepper. Add the chicken breasts and ensure they’re well-coated. Let them soak for at least 30 minutes (or up to overnight in the refrigerator).
  3. While the chicken marinates, mix the breadcrumbs, paprika, garlic powder, onion powder, oregano, thyme, and a pinch of salt in another bowl.
Coating
  1. Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
  2. Dredge each piece in the breadcrumb mixture, pressing down lightly to ensure an even coating.
  3. Arrange the coated chicken breasts on a baking sheet lined with parchment paper and lightly spray or drizzle with cooking spray or olive oil.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and they are golden brown.
  2. Allow the chicken to rest for a few minutes before slicing to retain the juices.

Notes

Tips: Experiment with different spices for flavor. This dish pairs well with a side of salad or vegetables. Store leftovers in an airtight container for up to three days; can be frozen for up to two months.