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. Bakerette.com

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 2 reviews
Baked *Fried* Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Poultry
Cuisine: American
Serves: 6
Ingredients
  • 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)
Instructions
  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 OurLifeUncommon.com
About Jen

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

Comments

  1. Brenda Clough says:

    Just pulled this wonderful recipe out of the oven. Couldn’t wait to taste it. The chicken turned out beautifully. I had more chicken than the recipe called for & I made the mistake of squishing it all together in the pan. I actually used chicken thighs split in half. I had to turn the pieces a couple of times & cooked them a little longer to crisp them. Oh boy, the chicken is so tender & juicy & tastes fantastic. Next time, & there is going to be many next times, I will know better & will use a bigger pan.

  2. 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.

  3. 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.

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

  5. 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 .

  6. 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.

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

  8. 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.

  9. How is skinless healthier?

  10. 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!

  11. Could we use coconut oil instead of butter?

  12. I was going to try this on my pampered chef stoneware pan..anyone else tried that?

  13. Kinza Khan says:

    I want to add one thing to my comment, i also added meat tenderizer in the chicken when i soaked it in the butter milk & that gave the extra tenderness to the chicken pieces. I think the ppl who are complaining that the coating got stuck to the pan was due to the oven temperature. I preheated the over for about one hour & kept one side for 20-25 mins, if its still soggy than keep the chicken for more time.

  14. Kinza Khan says:

    i made this last night even though i did not have butter milk, seasoned salt nor the one you uses “Lawry’s Seasoned Salt” & the all purpose flour, but still turned out to be the best recipe i ever tried, tasted awesome. I made butter milk myself, made seasoned salt myself & also used self rising flour instead. My ch pieces did not stick to the pan base. Thanks for the recipe, it was amazing & i got a cash reward on making this from my mom ;-)

  15. Very disappointed that all the breeding stuck to the bottom of my glass 9 by 13. Followed,this exactly. Bottom of Pyrex was completely covered with melted butter. Looks nothing like your picture.

  16. Made this last night after scouring over recipes. I must say this is my new one to keep. The chicken was so moist. The breading stayed on ..I have never had such a perfect outcome on first try! Thank you!

  17. My breading fell off when I flipped it :( it seemed too soggy. Guess I should have wiped the extra buttermilk off with my fingers instead of just giving it a couple of shakes. Oh well.

  18. I made this last night, and it was amazing! I also added some creole seasoning instead of the straight paprika and made it spicy chicken. This is definitely on our list of go-to meals now.

  19. Not sure what I did wrong, but I followed the instructions & used a glass dish. One side was slightly crispy & light brown, the other was mushy & floury. I even left it in a little extra hoping it would crisp up, but the chicken ended up being dry & overdone by that point.

  20. Hi Jen! I’m writing from Spain, I’m a big fan of USA and I love southern food, this recipe sounds delicious.
    I only have one question: when you say 170 degrees F you mean 170 Celsius instead of Fahrenheit? Because 170F is like 76C and it is confusing to me…

    Thank you so much and sorry for my English.

    Besitos!
    Francesca.

    • Hi Francesca! Thanks for visiting Bakerette and for your question. You bake the chicken at 400 degrees Fahrenheit until the center of the chicken reaches an internal temperature of 170 degrees Fahrenheit. I hope that makes sense.

  21. How much buttermilk should I use?:)

  22. trying this recipe tonight… :)

  23. I have tried this receipt a few week ago. I must say everyone loved it. I did cut back on the salt. I also soaked the chicken in Coconut milk (overnight) as that was all I has at the time. I have not tried it with buttermilk as yet. Will be making it again next weekend.
    Thank you.

  24. I followed the recipe to a T and it turned out wonderful….I even added some Cajun spice. Thanks for the recipe!

  25. I followed this recipe exactly and it was DELICIOUS! Definitely a keeper! I used a fork to carefully turn the chicken halfway through the 40 mins and didn’t have a problem……thanks so much for this great recipe!

  26. These were wonderful! My husband thought I’d bought them somewhere. :P Thank you for sharing!

  27. Does it matter if you use a metal or glass pan to bake it in?

  28. How long to bake for a whole boneless chicken breast?

  29. Soak your chicken pieces in ice water for 30 minutes before breading. This helps breading to adhere and not stick to pan.

  30. Cynde Bollinger says:

    I made this for my husband and I for dinner today. I used 1/2 flour and 1/2 Panko, Shoney’s seasoning salt, omitted the salt and butter and sprayed my foil with cooking spray. My husband really liked it and said I could make this again.

  31. Deborah Cohen says:

    don’t use non-stick pans…make sure the chicken is not dripping in the buttermilk (too much liquid), the the coating will not properly adhere. buttermilk can easily be made by adding vinegar to the liquid for tenderizing. i use coconut milk and a tad vinegar….very moist.

  32. Chelsea W. says:

    Sorry if someone already asked this question! But I was wondering if it makes a huge difference to soak the chicken in buttermilk specifically? I’m thinking about experimenting with my homemade almond milk instead. Thanks in advance!

    • By soaking chicken in buttermilk, it acts as a tenderizer and moisturizer. The buttermilk’s natural flavor also imparts a unique taste to the chicken. You can use other milk alternatives. They will just act as moisturizers for the chicken instead of tenderizers.

  33. Hi Jen… I made thus chicken tonight using one whole boneless, skinless chicken breast (split), and cut into 3 to 4 ounce pieces. I pretty much halved the “breading”, and followed Patti suggestions. I used a cookie sheet (with sides), lined it with heavy-duty aluminum foil, melted the butter (in the 400 degree oven), and let the buttermilk drip off of the chicken pieces before I coated them in the flour mixture. I baked one one side for 15 mins, flipped with a large metal spatula (the one that I use for the outdoor grill), and baked for 10 mins on the second side… The results = PERFECT. So tasty, the breading stayed on the chicken, and the chicken was so moist. My only concern was using 1/4 c (1/2 stick) of butter. It was very good, but probably ultra fattening. Perhaps next time I will halve the amount of butter, and use a non-stick baking spray. Other than that, A+ !

    • Thanks for your input Eden. I’m glad you enjoyed the flavor, too. I appreciate the feedback. Thanks for stopping by and taking the time to comment.

  34. Dreama Bordeaux says:

    I just had this for dinner. It wasn’t as pretty as the picture, but was tasty. Mine did stick some too, but I drizzled a little grated pepper jack cheese (only because that’s what I had on hand) over the chicken and just let it melt in the oven to help it look better. I think maybe I didn’t drain the buttermilk enough, but the bottom of dish was covered in butter. The chicken was very tender. I will try it again. Thanks!

  35. Gamble Pledger says:

    How do I keep the breading on the chicken when turning it over? I followed your instructions to the letter and when I turned it over, all of the breading that had been underneath all fell completely off! So basically, I ended up with just plain chicken….any ideas?

    • Did the chicken stick to the bottom of the pan before turning it? That may have been the problem. What type of pan are you using?

      • Gamble Pledger says:

        Yes, it stuck to the bottom but I didn’t know that until I was turning the chicken. The pan had melted butter in bottom, too. I used my Pampered Chef stoneware baking dish.

        • Gotcha. A couple of things may have transpired. The glass wasn’t completely covered in butter. However, if it was, use a steel spatula to scrape the bottom of the chicken before turning. There’s no guarantee that it won’t stick, however, it will help. The chicken gets so moist. You can also try smaller chicken breast. That might also help. Some others have expressed the same problem and others have had it come out perfectly. Not sure what the difference is.

          • Gamble Pledger says:

            Not sure what happened….but I even sprayed the bottom of the pan, just in case, like you suggested. It was a stoneware pan, not a glass pan….maybe that’s the problem.

          • What happened with your chicken? Did the breading fall off or did it stick?

          • Gamble Pledger says:

            It actually did both. Weird, I know…but if you have any ideas, I’m listening:):) thanks for your help!!

    • I find my self tweaking the recipe every time I make it. I have had the same problem…so my latest was tonite and they came out perfect. I used a non stick cookie sheet, melted butter then sprayed with Pam but I think the breading stayed on because I gently wiped off excess buttermilk by sliding my fingers down each side before dipping and then I flipped them later in the baking process 15min on 1 side then 10 on the other.

      • Good to hear Patti! Sounds like you’ve mastered it! Thanks for the tips.

      • New baker says:

        I am always debating btn using a porcelain pan vs a non stick rimmed cookie sheet pan. I wonder which one works best. Are small pieces better for this recipe. Hmm.

  36. Rita F. says:

    Would it be alright to use chicken drumsticks or thighs that still have the skin on?

    • Hi Rita. I haven’t tried it with drumsticks or thighs, but I’m sure it would word. You would need to adjust your baking time as drumsticks and thighs aren’t as thick as chicken breast and won’t take as long to cook.

      • I have used this recipe with drumsticks and my husband loved them. I also added cayenne pepper seasoning to my flour mixture.

  37. Sometime chicken breasts are injected with water and it can ruin a crispy recipe. You might try a different brand of chicken or check with your butcher on the fresh stuff. I’ve had my share of mushy chicken and it’s gross!

  38. could you use soya milk or another non dairy milk ?

    • I haven’t tried it with a dairy alternative, but I think it would totally work! Let me know. I’d love to hear.

  39. Stephanie says:

    Love the recipe (haven’t made it yet) but wondering if you can give an approximate size/weight of your chicken pieces? My chicken tenderloins basically look like chicken fingers when I buy them, but can’t imagine 1 would be a serving. Thinking that would help with all the baking time comments/problems I see mentioned here, too.

    • Hi Stephanie. I’ve actually made it both ways–with chicken tenderloin or chicken breasts. Either way they are wonderful. Depending on the size of your tenderloin, you may want to cut the time back by 5-10 mins if they are small. I hope that helps.

  40. Can we soak in milk if i dont hae buttermilk on hand??
    Than you

    • Yes, you may. The milk isn’t as acidic and therefore doesn’t tenderize as well. However, you can make your own buttermilk by using 1 cup milk to 1 tablespoon white vinegar or lemon juice and allow it to sit for 5 minutes before using. Thanks for stopping by!

  41. madefrompinterest.net says:

    Jen,

    Can’t wait to try this out! I’m going to use cornstarch instead of flour to keep it gluten free. I’ll let you know how it turns out! Tracy

  42. Any thought to adding nutritional information to your recipes?

    • I add nutritional information if it’s known. I’ll have to see if I can find a widget that adds it up for you.

  43. Mary Lynne Pallasch says:

    How big are your chicken tenders? If you cook it for 40 min, won’t they be dry???

    • I bake for 20 min turning halfway and broil for 5 turning halfway.

    • Lorraine says:

      Yes, I think they would be. The best way to get them (or any baked chicken) is to use a thermometer. 165-170 is done. I also cooked these on a baking stone and sprayed it with olive oil spray, and sprayed the breasts with it as well. It took mine 17 minutes. Wish I had read to broil them for 5! I’ll try that next time! Has anyone tried it with bone in chicken?

  44. Hi Jen,

    This recipe is amazing, I will not be frying chicken again. I made it last night and my husband wants it again tonight LOL!!! I added a twist. I am a dark meat eater, so I threw in some boneless chicken thighs, delicious!! Thanks again, I plan to try the cheeseburger casserole this week!!

    Gabbie

  45. Has anyone tried making ahead and freezing these yummies? They are truly awesome and with a few minutes on broil at the end a little crispy. YUM

  46. I made this for dinner a few nights ago. I was really looking forward to it, it has such great reviews. However, mine turned out really gross. I followed the recipe to a T. The coating turned out very bland and the chicken had a weird texture to it. With all the rave reviews that this recipe has, I am more apt to think that it must have been something I did wrong. I might attempt it again sometime.

  47. How many servings does this make?

  48. Christina says:

    Just made this tonight & O-M-Geeee fantabulous & very flavorful!! I was worried b/c we like our food w/ some WOW in it LOL but no extra addings of salt or pepper or anything. Of course I made a few adjustments for what we had, we didn’t have tenders so I just used whole boneless skinless chicken breasts(6 came in my value pack–HUGE) so I soaked it in the buttermilk w/ seasonings(salt/pepper/garlic/season salt/paprika) for about 8 hours(started about 8am & pulled them out about 5pm to start dinner) & I also had to triple the flour & seasonings b/c of the breasts being so huge I knew w/o a doubt 1C of flour & worried 2C of flour wouldn’t cut it soooo caution on the safe side(only doubled the butter not tripled that too LOL), & lastly I cooked it for about 6 extra minutes making sure the breasts were completely done. It was VERY VERY moist & flavorful we were very pleasantly pleased, even our picky 5 y/o gave the thumbs up several times–he’s not into too many “spices” in his food he claims salt & pepper are “too spicy” smh LOL but he ate it with NO PROBLEMS or complaints, even DH was a lil apprehensive at first, as he asked what were having for dinner & I told him baked fried chicken, guess he didn’t hear the “bake” part well LOL b/c his response after seeing me put it in the oven was “I thought you were frying chicken”!! One down side I guess you could say was my “skin” did come off but nothing scooping some up out of the pan & plopping it back on the chicken didn’t hurt. LOL Def a repeat in this house esp. since mommy didn’t get popped with grease making “fried” chicken!! :D Thank you for this great delicious meal!! :D

  49. Can I use 2% in place of buttermilk?

    • Fyi, buttermilk has enzymes that start working at breaking down the meat and softening it. (Much like yogurt, sour cream, etc). Regular, unsoured milk wouldnt do this. To make buttermilk, you just need to add some acid to regular milk, like vinegar or lemon juice – just a teaspoon to a cup of milk, then let it sit 5 minutes. Itll look a bit seperated, thats ok

      • Thank you for the tip!

      • sherreen says:

        Thank you for this tip, I live in sri lanka and cannot get butter milk

      • Lorraine says:

        Yes Jennifer, great tip! I have done that before and it it works very well..it just doesn’t get as thick, but the taste is great. I have made a similar recipe to this one that called for sour cream instead of buttermilk, and then roll the chicken in crushed plain corn flakes that have been seasoned with the same seasonings you listed. So, I think for this recipe you could also probably substitute sour cream (thinned with a little water) or greek plain yogurt.

  50. Tammy Chisholm Todd says:

    just made this… NONE to the coating stuck to the chicken when turned half way through despite trying both tongs and then spatula….so I basically got chicken fried in butter. There was lots of butter in the pan, that wasn’t a problem.

    Any suggestions? (followed the instructions, did in pyrex pan like you’ve used)

    • Hi Tammy. Tongs will definitely pull the coating off of chicken when turned versus using a metal spatula. A plastic-type spatula will not scrape under the chicken well enough to turn it over so it, too, can pull the coating off of chicken. I haven’t had this problem before, but this is the only “guess” I can come up with as to why the coating came off. Hopefully next time you’ll have better success. Let me know.

  51. Lynn Kuziak says:

    Hi… I was just wondering would I be able to roll the chicken in flour refrigerate and then bake a few hours after?

  52. Make sure you use a METAL pan. I tried this in a glass pyrex dish. It cracked and the glass and butter flew all over my oven and it caught on fire!

    • Oh no! That’s awful. I always use the glass pan when I make this and it’s never done that. Wow! I hope all is ok?

  53. Patti Coleman says:

    Yum! Made these tonite, DH said they could be on the weekly menu. I cut down on calories by only using 1/2 cup flour an 1/2 cup buttermilk. I plan to use 1.5 tsp pepper and delete the extra salt next time. I only baked them for 25 minutes in a toaster oven and they were perfect. Thank you for the recipe!

  54. Ry_the_Stunner says:

    The spice blend in this is excellent. It legitimately takes like KFC Original Recipe.

    The main problem I had is that the cooking time was wayyyy too long. By the time I flipped it after 20 minutes, the chicken was pretty much done cooking already. After the second 20 minutes, the chicken was stuck to the pan and was dry as a bone.

  55. which kind of flour to use? self rising or all purpose??

  56. mauibabe says:

    Made this last night. It was very good, for me I like a little more spice so next time I would add more seasonings but it was a hit, my 5 years old who eats nothing ate every bite! Do you think mixing corn starch into the flour would add more crunch? I know I make a recipe using corn starch vs. flour but it is fried and it gives the Chinese restaurant crunch, wondered if it would baking as well.

  57. What could I substitute for butter milk? We don’t usually have that on hand.

  58. pfarley4106 says:

    Thanks I can’t wait to try it. I’m really trying to make changes in recipes to eat better and this sounds perfect.

  59. Making.g this chicken tomorrow night….looks so delish!!!

  60. I don’t care how it’s been cooked, that chicken looks amazingly good! :)

  61. home garden says:

    Heya just wanted to give you a brief heads up and let you
    know a few of the pictures aren’t loading properly. I’m not sure why but I
    think its a linking issue. I’ve tried it in two different browsers and both show the same results.

    • Thanks for letting me know. I recently moved my blog over to this new one and am finding out what links and such are broken. If you find any more, I’d love to hear from you so I can fix them.

  62. Thank you for linking back to Bakerette!

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