The Best Oven-Fried Chicken

6 servings


15 minutes

active time

35 minutes

total time


2 lbs chicken breasts (about 3-4 cut in strips -- I get about 3 out of one breast)

1 cup buttermilk (optional)

6 tbsp melted butter

¾ cup flour

½ cup Panko breadcrumbs

1 tbsp seasoning salt (I use Lawry's)

½ tsp pepper

2 tsp paprika


Cut chicken breasts into thick strips and soak in buttermilk.

Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10x15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!

Combine flour, Panko, seasoning salt, paprika and pepper in a large zip-top bag. Add the chicken and shake to coat **

Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)

Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.

Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.


Serving Size



376 kcal

Total Fat

17 g

Saturated Fat

9 g

Unsaturated Fat

6 g

Trans Fat

1 g


131 mg


1508 mg

Total Carbohydrate

18 g

Dietary Fiber

1 g

Total Sugars

2 g


36 g

6 servings


15 minutes

active time

35 minutes

total time
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