There’s something truly satisfying about biting into a piece of crispy chicken with a juicy, tender interior. These crispy juicy oven-fried chicken breasts are my answer to traditional fried chicken — but made in the oven, with less mess and way less oil. Each bite gives a delightful crunch on the outside with soft, succulent chicken inside.
I remember those cozy family dinners when the smell of seasoned chicken filled the house, and we eagerly waited for it to come out of the oven. This oven-fried version brings comforting flavors to your table in a lighter, healthier way. No need to deep-fry when you can still enjoy the golden, crispy texture using your oven and a few smart tips!
Whether you're cooking for your family, prepping meals for the week, or just craving comfort food, this recipe is a must-try.
Try my easy Air Line Chicken recipe if you're looking for more healthy poultry recipes!
To make sure your chicken turns out crispy from every angle, place a wire rack over a parchment-lined baking sheet to allow hot air to circulate evenly around the meat. Also, lightly spraying the coated chicken with oil before baking helps you achieve that golden, crunchy finish.
Buttermilk is more than just a marinade — it’s a tenderizer. Soaking your chicken in buttermilk helps break down the proteins, leaving you with a more tender and flavorful bite. The slight tang from the marinade beautifully enhances the seasoned crust, making each bite even more irresistible.
👉 Learn how to make homemade buttermilk if you don’t have any on hand.
If you’re craving crispy, golden chicken without the hassle and mess of frying, this oven-fried chicken is just what you need. The chicken breasts are soaked in buttermilk to make them extra tender and flavorful, then coated in a seasoned crust that bakes to crunchy perfection. It’s a lighter, fuss-free take on classic fried chicken, perfect for family dinners or meal prepping for the week. Delicious, easy, and satisfying—this recipe will quickly become a favorite in your kitchen!
Add the chicken breasts to a large plastic bag with a zip seal.
Pour in the buttermilk, seal the bag, and massage it gently to coat the chicken evenly.
Let it sit in the fridge for at least 1 hour to allow the flavors to absorb and keep the chicken tender.
Set your oven to 400°F (200°C).
Drizzle the peanut oil evenly into a 9x13-inch baking pan.
Place the crushed herb-seasoned stuffing mix into a shallow dish.
In another shallow dish, combine the flour, salt, and black pepper.
Crack the egg into a small bowl, add water, and whisk until smooth.
Take the chicken out of the marinade and gently shake off any excess liquid. Discard the marinade.
First, coat each piece of chicken in the seasoned flour, ensuring it’s well covered.
Next, dip the floured chicken into the egg mixture, allowing the excess to drip off.
Finally, press the chicken into the stuffing mix, ensuring an even coating on all sides.
Arrange the coated chicken breasts in the prepared baking pan.
Bake for 25 minutes in the preheated oven.
Flip each piece over and bake for another 25 minutes, or until the chicken is thoroughly cooked, and the coating is golden and crispy.
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The buttermilk marinade adds flavor and tenderizes the chicken, ensuring it stays moist during cooking. Skipping this step might produce a drier texture, so don’t skip it!
I’m Emily, a food lover and keto cook based in the USA. On my blog, I share flavorful, low-carb recipes that make the keto lifestyle easy and delicious. Whether you’re new to keto or a seasoned pro, my blog offers tasty meal ideas to inspire your healthy eating journey.
