This oven-baked fried chicken uses a seasoned flour coating and melted butter to create a golden crust without deep frying. Pounding the chicken evenly helps every piece cook at the same rate.
Oven-Baked Fried Chicken
Tender chicken breasts with a seasoned flour crust, baked in butter until golden for classic fried-chicken flavor without deep frying.
Servings 4 servings
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- Milk enough to cover the chicken
- 1/2 teaspoon salt
- 1 tablespoon seasoned salt
- 3/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1/4 cup unsalted butter
Instructions
- Place the chicken breasts in a bowl and add enough milk to cover them. Soak for about 25 minutes.
- Preheat the oven to 400°F (200°C).
- Combine the salt, seasoned salt, black pepper, flour, and paprika in a large zip-top bag or shallow bowl.
- Melt the butter and pour it into a 9 × 13-inch baking dish, tilting the dish to coat the bottom evenly.
- Remove the chicken from the milk and let the excess drip off. Coat each breast thoroughly in the seasoned flour mixture.
- Arrange the coated chicken in the buttered baking dish without overlapping.
- Bake for 20 minutes, carefully turn each piece, and bake for another 20 minutes, or until golden and the thickest part reaches 165°F (74°C).
- Rest briefly before serving.
How to Check Chicken Doneness
Use an instant-read thermometer in the thickest part of each breast. The chicken is safe when it reaches 165°F (74°C).