Oven Fried Chicken Breast is the healthier version of a comfort food favorite! Made with chicken breasts dredged in a spiced breadcrumb mixture, this easy recipe is light on fat but big on flavor!
You will love these Baked Chicken Breasts in Oven
Are you a fan of fried chicken? Oven Fried Chicken is the lighter way to make crispy breaded chicken, plus it’s easier and not quite as messy!
This is a great recipe for a weeknight or if you simply don’t feel like spending much time in the kitchen. Plus, it’s a guaranteed family favorite that your kids won’t complain about!
This Oven Fried chicken is crunchy on the outside and tender and juicy on the inside, you can enjoy this coated chicken with traditional sides like Mashed Potatoes, Creamy Corn, or Cheddar Drop Biscuits. Or, slice it on top of a fresh salad (like this Strawberry Spinach Salad) for a light, protein-packed meal.
Oven Breaded Chicken ingredients
This Oven Baked Chicken Recipe consists of three components: Chicken breasts, an egg/milk mixture, and a breadcrumb/seasoning mixture.
First, each chicken piece is dunked in a mixture of eggs and milk, which helps the coating stick. Next, they’re covered in a blend of breadcrumbs, poultry seasoning, paprika, garlic powder, dried parsley, salt, and pepper.
Once baked, the coating turns golden brown and gets crunchy. It’s what makes the chicken breasts taste “fried” even though they’re baked.
Oven Baked Fried Chicken substitutions and variations
- You can drizzle olive oil over the chicken in place of butter.
- You can also add other spices to the chicken breast seasoning like onion powder, celery salt, oregano, basil, or chili powder for a spicy kick.
- Chicken thighs can be used in place of chicken breast, but it’ll change the cooking time.
- Enjoy these with your favorite dipping sauces like ketchup, BBQ sauce, or maple mustard sauce.
- Another idea is to melt a piece of mozzarella cheese on top. Add some fresh grated Parmesan and marinara sauce for an easy chicken Parmesan dish!
How to make Oven Fried Chicken Breast
Anyone can make this “fried” chicken recipe, that’s what I love most about it – other than how delicious it is!
- Mix: Beat your wet ingredients together in one bowl and combine your dry ingredients together in a separate bowl
- Dredge: Dip the chicken breasts in the liquid then into the breadcrumbs and place on a parchment-lined baking sheet.
- Drizzle: Pour the melted butter evenly over the tops of the chicken.
- Bake: Cook the chicken until it reaches an internal temperature of 165 degrees F.
How long to bake Breaded Chicken?
One thing you SHOULDN’T change is the cooking time and temperature, if possible.
While it may vary a bit depending on the size of the chicken breast, if you take too long to bake chicken — for instance, setting the oven to 350 and cooking it for 30 minutes or more — it could result in dry chicken. That’s why we aim for a hotter and faster cook.
However, cranking up the temperature to shorten the baking can result in a burned outside and raw inside!
The most important thing is that the chicken’s internal temperature reaches 165°F. So, if you don’t already have one, I suggest investing in a good meat thermometer!
How to serve Oven Breaded Chicken
This is best enjoyed fresh from the oven. We love serving it with Oven Roasted Veggies and Homemade Rolls for a classic home cooked dinner.
Salad, Stovetop Mac and Cheese, and even rice are also great sides to this delicious chicken dinner.
How to store Baked Breaded Chicken Breast
Store in an airtight container in the refrigerator for up to 4 days. Note that it will lose it’s crunch-factor though. You can reheat it in the microwave, oven, or in the air fryer.
Baked Breaded Chicken Breast FAQs
These oven-cooked chicken breasts contain fewer calories and fat than traditional deep-fried chicken. It’s definitely a healthier alternative if you’re watching your waistline.
To keep things healthy, try putting sliced Oven Baked Fried Chicken on top of a salad. This is one of my favorite ways to enjoy leftovers, too!
And since you’re going light on the meal, may I suggest splurging on a Soft Sugar Cookie or a piece of Brown Sugar Bacon Chocolate Cake for dessert? 😉
The dredge will help hold in the moisture, however, you can still dry out your chicken. A few tricks I have learned is to watch your chicken closely after the 10 minute mark of cooking to make sure it doesn’t overbake.
I personally also pull my chicken out when an instant read kitchen thermometer says 160 degrees F because the chicken will continue to cook while it rests in the pan and always reaches 165 before I’m ready to slice it. Resting also allows the juices to redistribute throughout the chicken breast.
This recipe does not require frying prior to baking. The idea is that it will give you a similar texture to breaded cutlets without the hassle of frying and with less calories.
But our Fried Chicken Recipe is a reader favorite if that’s what you’re in the mood for!
Make sure you let the egg wash drip off for a few seconds before adding to the flour. Then just give it a light dredge. Too much egg can cause too much flour to cling to the chicken and will result in a soggy texture once baked.
More Flavorful, Healthy Chicken Recipes:
- Baked Chicken Wings — As tasty as fried chicken wings without the extra fat and hassle!
- Ranch Chicken — Perfect for summer! These yummy skewers can be baked or grilled.
- Lemon Chicken Thighs — Tender, juicy chicken with Asian-inspired flavors.
- Honey Ginger Chicken — Roast an entire meal of chicken and veggies on one pan … can you say “easy”?
- Healthy Baked Chicken Nuggets — These crunchy chunks of chicken are baked, not fried, and ideal for dipping.
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Oven Baked Fried Chicken
Ingredients
- 1 large egg
- ½ cup milk
- 2 cups bread crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- ⅓ cup salted butter melted
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
- In a medium bowl, beat together the egg and milk.1 large egg, ½ cup milk
- In a large bowl, mix together the bread crumbs, paprika, garlic powder, poultry seasoning, parsley, salt, and pepper.2 cups bread crumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1 teaspoon dried parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Dip the chicken breasts into the egg/milk mixture then into the crumb mixture being sure to coat each piece with crumbs.4 boneless skinless chicken breasts
- Place the coated chicken on the prepared baking sheet and drizzle the melted butter over the top of the chicken.⅓ cup salted butter
- Bake for 22 to 25 minutes, or until the chicken has an internal temperature of 165°F. Allow your chicken to rest for about 5 minutes before slicing.
Video
Notes
- You can drizzle olive oil over the chicken in place of butter.
- You can also add other spices to the chicken breast seasoning like onion powder, celery salt, oregano, basil, or chili powder for a spicy kick.
- Chicken thighs can be used in place of chicken breast, but it’ll change the cooking time.
- Enjoy these with your favorite dipping sauces like ketchup, BBQ sauce, or maple mustard sauce.
- Another idea is to melt a piece of mozzarella cheese on top. Add some fresh grated Parmesan and marinara sauce for an easy chicken Parmesan dish!
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Amanda Starks says
Very easy recipe and delicious. I added 1/2tsp turmeric, 1/2tsp cayenne pepper and a 1 tsp black pepper. Misted with olive oil in addition to the butter.
Lynn bauman says
I made this last night for dinner, it was amazing! I did not have any cereal, so I subsituted crushed salsa chips. I did not put the chicken in the egg wash, because I had marinated the chicken breast in pickle juice, and used that instead of the egg.
Putting the butter over the top made the chicken moist. This will be a make again at my house!
Julie says
Quick and easy and delicious. I made bread crumbs from glutten free bread and use almond milj