Introduction
Love the crunch of fried chicken but want something lighter and less greasy? This Baked Fried Chicken is the perfect compromise. Coated in seasoned flour and baked until golden brown, it delivers all the flavor and crispiness of traditional fried chicken — without the deep fryer. Ideal for family dinners, parties, or meal prep, this recipe is sure to be a hit at your table.
Ingredients
6 boneless, skinless chicken breasts, cut into thirds
1 cup all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
2 large eggs
2 tbsp milk
3 tbsp melted butter or cooking spray (for baking)
How to Make
Preheat the oven: Set to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease with butter or cooking spray.
Prepare the coating: In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Whisk the eggs: In another bowl, beat eggs with milk until smooth.
Coat the chicken: Dip each chicken piece in the egg mixture, then dredge in the flour mixture, pressing gently to coat well.
Arrange on baking sheet: Place chicken on the prepared tray. Drizzle or spray lightly with melted butter/cooking spray to help crisp up.
Bake: Cook for 25–30 minutes, flipping halfway through, until chicken is golden brown and cooked through (internal temp: 165°F / 74°C).
Serving and Storage Tips
Serve hot with mashed potatoes, coleslaw, or a simple garden salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best crispiness.
You can also freeze baked chicken pieces for up to 2 months — reheat straight from frozen in the oven.
Variations
Buttermilk Marinade: Marinate the chicken in buttermilk overnight before coating for extra tenderness.
Spicy Kick: Add more cayenne or chili powder to the flour mix.
Herby Twist: Mix dried oregano, thyme, or rosemary into the flour for a fragrant flavor.
Crispier Coating: Swap half the flour for breadcrumbs or crushed cornflakes.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless thighs work wonderfully and stay extra juicy.
Q: Do I need to flip the chicken while baking?
A: Yes, flipping halfway ensures both sides get evenly crispy.
Q: Can I make this recipe gluten-free?
A: Absolutely! Use a gluten-free flour blend or crushed cornflakes for the coating.
