The Oven Fried Chicken Recipe (Baked Fried Chicken)


°3-4 chicken breast
°1 pound, sliced ​​(I get about 3 from one breast)
°4-5 tablespoons melted butter
°3/4 cup flour
°1/2 cup panko breadcrumbs
°1/2 teaspoon salt 1 tablespoon seasoning salt I'm using Lawry's
°1/2 teaspoon pepper
°2 teaspoons paprika

Heat the oven to 425 degrees Fahrenheit. Place a large piece of parchment paper on a rimmed baking tray (10x15x1″) and brush with butter (there will be a little extra butter, but you need it to peel off the outer layer! ) *Note: If you are working with fresh chicken breasts, you will need to marinate them for 15- 30 minutes in milk or yogurt before applying it. This will help the paint stick. I use frozen, thawed chicken breasts so they are very moist on the outside. Combine all ingredients, chicken and butter in a large paper or ziplock bag. Add the chicken and shake until covered. Optional: For extra crunch, make a double layer--simply dip the covered chicken in a little more buttermilk, and cover again with the flour mixture. You will need additional coating mixture for this step, place the chicken on the prepared baking tray, leaving space between each strip. Bake for 10 minutes, flipping gently with tongs, and bake for another 10 minutes. Be sure to check to make sure the chicken is done (165°F), as thickness can greatly affect baking time. You want it to be done but without over drying. Bake another 4-5 minutes if necessary. Remove it to a plate lined with a paper towel to absorb any excess fat. Feet it right away. To keep warm until serving, place on a wire rack on a baking tray in a 225°F oven.

Enjoy !