Oven Fried Chicken Breast

This easy baked chicken breast recipe is seasoned and breaded, then baked until crispy. It’s so easy to make this simple baked chicken recipe in the oven, and it comes out better than fried (and it’s healthier too). Serve it for dinner tonight, or any night of the week!

four pieces of oven fried chicken on a tray

What’s in this Easy Baked Fried Chicken Breast recipe?

You only need a handful of simple ingredients to make this easy, crispy, flavorful oven fried chicken.

Chicken: Use skinless, boneless chicken breast for this oven baked recipe.
Buttermilk: Soak chicken in buttermilk before breading and baking. The acidity tenderizes the meat and creates the crispy texture we want. This is the secret ingredient to crispy fried chicken!
Flour: Use all-purpose flour to coat and bread the chicken.
Seasoning: We use a mix of paprika (adds that delicious hint of heat), all-purpose seasoning, and salt and pepper.
Butter: Butter is melted and spread on the bottom of the baking pan to help crisp up the breading.

Tip!

If you don’t have buttermilk, you can make your own! Measure 3 cups of milk, then remove 3 tablespoons and mix in 3 tablespoons of lemon juice or white vinegar (this adds acidity). Let this mixture sit for 5 minutes before using in the recipe.

Can I make oven fried chicken with thighs or drumsticks instead?

Absolutely! If you want to make oven fried chicken with thighs, drumsticks, or wings, you can use those pieces too. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165°F.

If you are using a variety of pieces, check the breasts and take them out as soon as they’re ready. They’ll dry out the fastest, whereas thighs will need a bit longer to cook.

step by step photo instructions showing how to make crispy chicken breast in the oven

How do you coat breaded chicken when cooking in the oven?

After marinating the chicken in buttermilk, coat all sides in the seasoned flour mixture. The buttermilk should help the flour stick.

Why do you marinate chicken in buttermilk before baking?

Marinating the chicken breast in buttermilk helps break down enzymes so that the meat becomes more tender. It’s common practice to soak chicken in milk when making Southern-fried chicken, although sometimes it’s marinated overnight. 20 minutes is enough for this quick and easy recipe! The milk also helps the flour mixture to stick.

How long do you bake chicken breast in the oven?

Bake chicken breast in the oven for 35-40 minutes at 400°F to make it crispy. Flip it over halfway through cooking time.

Can you put floured chicken in the oven?

Yes! Even when baking instead of frying, you still want to do the flour breading and all the spices to create a delicious crispy skin on your chicken.

What is all-purpose seasoning?

This seasoning blend typically contains salt, pepper, garlic and onion powder, and other things like parsley and paprika. It’s a delicious savory spice blend that works great for chicken!

How do you make chicken breast crispy in the oven?

1. Remove excess moisture from the buttermilk marinade by patting the chicken dry. 2. Leave room between pieces of chicken on the baking pan. 3. Spread melted butter on the bottom of the pan. 4. Flip the chicken over halfway through cooking time.

What is the internal temperature for chicken breast?

Chicken breast should always reach an internal temperature of 165°F before consuming.

pieces of crispy breaded chicken breast on a tray

How to Store and Reheat

Store leftovers in an airtight container or resealable bag, and keep in the refrigerator up to 3 days.

I recommend wrapping each piece in foil, or layering pieces with paper towels to soak up any moisture that might collect in the fridge. This will help to keep the breading nice and crispy.

To reheat, place pieces in the oven at 350F until fully cooked through.

How to Freeze Baked Chicken Breast

To freeze, wrap pieces of chicken in foil, then place in a freezer-safe, resealable bag. Freeze up to 3 months. Thaw in the fridge before reheating.

What to Serve with Crispy Chicken Breast

This easy chicken breast recipe goes with any and all of your favorite side dishes. If you want a classic fried chicken kind of dinner, make these potato wedges or some creamy mashed potatoes. This corn casserole and creamed green beans make great sides too.

And don’t forget these homemade buttermilk biscuits, served with honey butter. It’ll be the whole family’s favorite meal!

pieces of oven fried chicken on a tray with dipping sauces

Looking for more crispy chicken recipes? You’ll love this Air Fryer Fried Chicken, and this copycat KFC recipe!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Oven Fried Chicken Breast

This chicken breast gets so crispy in the oven, and it couldn't be easier to make for simple dinners!

Course Main Course

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 302kcal

Author Becky Hardin

Equipment

Baking Sheet

Ingredients

2 boneless, skinless chicken breasts
3 cups buttermilk (see note)
1 cup all-purpose flour
1 tablespoon ground paprika
1 tablespoon all-purpose seasoning click link for example
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 tablespoons unsalted butter melted (½ stick)
¼ cup fresh flat leaf parsley optional

Instructions

Cut chicken breasts in half, lengthwise, to create 4 even portions.

2 boneless, skinless chicken breasts
Place chicken in a large bowl and marinate in the buttermilk for about 20 minutes.

3 cups buttermilk
Mix together the flour, paprika, all-purpose spice, salt, and pepper in a medium-sized bowl. Set aside.

1 cup all-purpose flour, 1 tablespoon ground paprika, 1 tablespoon all-purpose seasoning, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
Preheat oven to 400ºF.
Place parchment paper on a 9×13-inch baking sheet. Melt butter and pour onto the parchment, coating the bottom of the pan/parchment.

4 tablespoons unsalted butter
Pat each chicken breast with a paper towel to remove excess milk before dipping. Dip each chicken breast, one at a time, in the flour mixture. Coat both sides. Place in pan.
Repeat with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
Bake at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!

¼ cup fresh flat leaf parsley

Video

Notes

Buttermilk: If you don’t have buttermilk, you can make your own by measuring 3 cups of milk, removing 3 tablespoons, and mixing in 3 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.