- Cut chicken breasts into 4 portions.
- Marinate chicken in milk for 20 minutes.
- Mix together the breading mixture.
- Coat the baking pan with parchment and melted butter.
- Dip chicken in the flour/breading mixture.
- Bake chicken at 400°F for 35-40 minutes.
Every time you make this simple oven-fried chicken, it comes out perfectly crispy and juicy thanks to a special seasoning blend that tastes just like KFC but is made in your own kitchen from wholesome ingredients.
Pro Tips for the Best Tender and Juicy Chicken Fillet
Brining your chicken breasts will keep them moist and tender even when baked at a high temperature. It should be sufficient to dissolve 1/4 cup of salt in a quart of water. Even some lemon slices, thyme, or bay leaves can be added to the brine to add flavor.
Use a high temperature for baking. You should bake this dish at 425 F because it needs to be heated up. This will guarantee that your chicken’s exterior cooks quickly and that the juices and all of their delicious flavor are sealed inside the chicken’s flesh.
To avoid overcooking your chicken, use a meat thermometer. You’ll want to check the internal temperature of your chicken fillets, and remove once the chicken’s internal temperature reaches 165 F. Try not to poke the fillets too much, though, as this might let some of your flavor-saving juices escape.
Rest your chicken for a couple of minutes before serving. By doing this, the juices are kept inside the chicken rather than dripping all over your plate. It’s time to serve once the juices have congealed in the chicken flesh. All it takes is a few minutes to keep your chicken juicy and tender.
Why is my baked chicken not crispy?
This recipe really does deliver a crispy “fried” main course right out of the oven, despite the fact that baking chicken isn’t always known for producing those results. Nonetheless, I wanted to add some tips that might help, if you find that your chicken is not as crispy as you’d like.
You can prepare the breading mix, coat the chicken pieces with it, and “flash freeze” them on a tray in the freezer until they are completely frozen.
After that, put the frozen breaded chicken in freezer bags and store frozen for up to three months. Before baking, there is no need to thaw them; however, you will need to cook them for a little longer (2 to 5 minutes longer per side, depending on the thickness of the chicken).
I prefer to serve traditional, warming side dishes with oven-fried chicken breast. Here are some of our family favorites:
Secrets to A Crispy, Crunchy Coating
Add some crushed cornflakes to your panko coating to up the crunch factor. Panko breadcrumbs will provide the crispiest chicken fillets.
Before placing your coated chicken in the oven, you can spray a small amount of olive oil on it using an oil spray. This will assist in giving the chicken fillets a delicious golden brown hue.
FAQ
How do you make chicken breast skin crispy?
Following your recipe or preheating the oven to between 400° and 450°F, positioning a rack in the top third of the oven (the hottest part), and placing a pan of chicken pieces in, skin side up, will also help the chicken develop a nice crust. When the chicken is fully cooked, the skin will be crisp.
How do you make baked chicken skin crispy?
Place the skin-side-up chicken on a baking sheet covered with parchment paper. Bake without turning the chicken for one to one and a half hours, or until the skin is crisp. Eat the chicken with pan drippings spooned over top.
How long do you cook crispy chicken in the oven?
Moisture is the enemy of crisp chicken skin, so pat your chicken dry. Pat your chicken dry before putting it in the oven, especially if you used a marinade. Use a neutral-tasting oil and season it however you like after patting it dry.
