Baked *Fried* Chicken Recipe

My family is freaking out over this chicken recipe…

A family favorite, this baked chicken recipe, tastes fried, but isn't. No skin. No frying. Just super moist and flavorful! Move over KFC, I think you found your rival! Pin now, make later! Pin now, make later.

They loved it. Mr. Chef adored it! He loved it so much he asked if I could make it again tomorrow! You gotta know something about Mr. Chef…when he finds something he likes, he wants to either go to the same restaurant week after week and get the same thing, or he wants me to make the same meal over and over again. He’s like on repeat mode and I can’t turn it off.

Okay, on to this recipe…how is it you can make incredible fried chicken without frying it in hot oil? The secret is in the sauce…using a SMALL amount of butter and BAKING the chicken. Oh boy, I can just hear some people saying “well what’s the difference between using oil or using butter? One, I’m baking these babies in a SMALL amount of butter in comparison to the loads of oil you fry chicken in. Two, I’m using skinless chicken breast, making it even healthier. So, even though there is technically “oil” in this, it’s less than if you were actually frying it; making it healthier than the traditional fried chicken.

Now I’m sounding like a preacher. My kids tell me that I’m pretty good at preaching. Yep, I’m in practice for the ministry. I kind of like the idea of pounding my fist and talking hell, fire, and damnation. :)

Any-who…this chicken recipe has no skin. No frying. Just super moist and flavorful. Move over KFC, I think you found your match!

Pin now, make later!

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5.0 from 1 reviews
Baked *Fried* Chicken
Prep time
Cook time
Total time
Recipe type: Poultry
Cuisine: American
Serves: 6
  • 6 boneless, skinless chicken breast cut into thirds
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)
  • 3/4 teaspoon pepper
  • 2 teaspoon paprika
  • 1/2 stick butter (or 1/4 cup)
  • Buttermilk
  • 1 gallon-size Ziploc bag (optional)
  1. Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
  2. Meanwhile, preheat oven to 400 degrees Fahrenheit.
  3. Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
  4. Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
  5. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
  6. Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
  7. Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).
Recipe adpated from Amy Lindstrom's
About Jen

Jen is author, owner, and creative mind behind She loves anything chocolate and cheese!


  1. Thanks for the awesome recipe. We really loved it. No fried chicken any more. Mine came out perfectly without sticky and beautiful. I used chicken things, glass pan, left them in the oven 20 mins on each side and they were done inside. But I left my chicken with the breading on in the fridge over night by accident. So I wasn’t sure whether this was the reason that made my chickens were super crispy and good in shape like KFC.

  2. I have made this numerous times. It is one of my husband’s favorite meals. I have been able to greatly reduce the amount of butter used. I line the pan with parchment paper and use a little cooking spray and dot some butter here and there. I probably end up using 1 to 2 tablespoons.

  3. This chicken was very good. I served it with my seasoned French fries and dinner was a hit. :)

  4. I did 10 mins one side and 10 mins on the other couldn’t imagine cooking chicken longer it would be so dry. But then again maybe the strips I used were thiner .

  5. It was tasty but the coating was mushy and still white (from the flour) after twenty minutes. Next time I’ll coat it and let it sit in the fridge for 30 minutes to ensure that the coating sticks to the chicken.

  6. I used skinless boneless thighs and it was fantastic!! Thank you for this!

  7. Julie Forman says:

    I made this several times in my glass baking pan and wondered why the breading was sticking to the bottom. So I switched to a metal cake pan and I don’t really have that problem anymore. I cook mine at 425, though, and that also seems to help.

  8. How is skinless healthier?

  9. This recipe was delicious……But seriously cooking chicken breast at 400 degrees for 40 min total, 20 mins each side is stupid Just say hello to chicken jerky!. Chicken breast should only ever take 20 min. total…..ever! Done flip it……no reason too!
    20 min in 400 degrees is enough. Let it rest. Then come back and get it!

  10. Could we use coconut oil instead of butter?

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