Absolutely! If you want to make oven fried chicken with thighs, drumsticks, or wings, you can use those pieces too. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165F.
This easy chicken breast recipe goes with any and all of your favorite side dishes. If you want a classic fried chicken kind of dinner, make these potato wedges or some creamy mashed potatoes. This corn casserole and creamed green beans make great sides too.
boneless oven fried chicken breast recipe
This recipe was fantastic. The chicken was juicy and the crust crunchy. I used 1 lb of chicken thighs on the bone because we love fried chicken the way we eat it in the south- picking it up with our hands and licking the bones clean. It took about 10 min longer to cook but I added 5 min to the first bake and 5 min after I turned the thighs. I kept all the other amounts the same. Thanks for sharing this wonderful recipe!
This oven-fried chicken breast recipe is perfectly crispy and juicy, without fail. It captures that KFC, special-herbs-and-spices flavour, without all of the deep frying and processed ingredients that go into the fast-food version.
For this recipe, I use chicken breast, but you could substitute chicken thighs, chicken tenders, chicken wings, or even legs. The seasonings and crispy coating are always delicious! Just remember that the cooking time will vary according to the cut of chicken.
Crispy on the outside and juicy on the inside, this oven fried chicken breast tastes like a decadent restaurant meal! Best of all, the easy dinner recipe is ready for the table in just 30 minutes. Serve the flavorful baked chicken cutlets with buttermilk biscuits, mashed potatoes, Southern-style green beans, or a crisp wedge salad.
Dip the crispy breaded chicken in honey mustard, ketchup, barbecue sauce, or Ranch dressing. Oven-fried chicken breast goes well with just about any of your favorite sides, too. Here are a few easy ideas:
These nutritional stats assume that you use all of the breading in the recipe. The exact nutrition information for your meal will vary depending on the ingredients, the size of your chicken, and the amount of breading used.
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!
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!
Tender and full flavoured, our simple and easy baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelised. For extra flavour, garlic butter mixes through the cooked pan juices to serve your chicken drizzled in the best sauce!
For years I tried so many recipes and techniques for a juicy baked chicken breast. Disappointed every single time and having to chew though mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, this is usually a completely heartbreaking experience.
Enter our recipe: easy, fast and simple. No weird steps, no wrapping, tenting, brining or marinating needed. Just a good flavoured seasoning rubbed all over our chicken and let your oven do all the work.
All of these ingredients together smothered all over your chicken breasts makes MAGIC and the perfect balance. The brown sugar lets the chicken sweat while baking, making our baked chicken breast even juicer! Much like our your favourite Chili Lime Chicken.
The only thing I did differently was to bake it in a large iron skillet, so making the sauce with pan drippings was super easy, since the skillet went from the oven to stovetop with all the seasoning goodness. This will definitely be my go to chicken recipe from now on! Thank you!!
Love, love, love this recipe! The chicken was tasting and juicy. I was out of cayenne pepper (I wanted it to be spicy) so I just used the chili powder. The chicken still had a kick to it! I will definitely make this again!!!!
Stumbled across this recipe trying to find something else to do with chicken breast. This recipe was excellent and so easy! Thank for sharing with those of us sick to death of figuring out what to do with chicken each week.
This was the best chicken I ever made. I added another tbsp of brown sugar and used 1/2 tsp of regular salt vs chicken salt. I used chicken tenderloins (1.11 lbs) and baked them for 10 minutes. I forgot to broil and they turned out perfect. Thanks for the recipe!
I lined a sheet pan with parchment and applied seasoning to dried chicken breasts. When I took them out of the oven there was a lot of juice. I think next time I will run them under the broiler. Overall juicy and easy!
Hi! I have a question regarding the seasoning. I made three large chicken breasts and had to make the combined seasoning for each chicken breast, is this correct and does it still make it low cal? Or is the seasoning amount listed in the recipe used for all three chicken breasts?
This chicken is moist and delicious. Even my son in law who is a man of few words loved it. I use chicken tenders and thin breasts. Bake in 400 degree oven for 20 minutes. Temp reads 170 for me. Then let it sit out with foil on it to let the juices redistribute. Excelente!
This receipe is amazing! I loved the way the dry brine helped season the chicken and hold in the juices. I pounded the thick breasts to an even thickness and had NO dry spots for the first time I have baked chicken breasts. Thank you Erin!!
I have tried both the wet and dry brine. They both come out excellent! They are juicy and tender! I have also salted, then froze chicken breasts. I wrapped them in plastic wrap so there was no air around the chicken and put them in a freezer bag. My family loved it! This recipe is a keeper!!!!
Best way to reheat Boneless Chicken Breast: The best way to reheat boneless chicken breast is to use the toaster oven or regular oven. Microwaving chicken breasts can cause them to get chewy/bouncy. You can also slice it and heat it in a pan on the stove.
Cooking boneless skinless chicken breast at a higher temperature makes the best chicken as it seals the juices in while it cooks (I cook chicken at 400 degrees F). Make sure you use a quick read meat thermometer to get them perfectly cooked.
The chicken breast should reach an internal temperature of 165F (I remove it around 160-162F and let it climb to 165 while resting on the pan). If the chicken breasts vary in thickness, using a meat tenderizer to pound them to an even thickness is a great way to ensure that they all cook evenly!
This easy baked chicken breast recipe has a simple mixture of Italian seasoning, paprika, seasoning salt and pepper, but you can change it up depending on the recipe you are using the chicken in and what you have on hand.
My boyfriend prefers chicken breasts, but I avoid making them due to how often I think they turn out dry. These wound up so juicy & perfect! I even managed to bake them in the toaster oven since it was a small quantity.
Chicken can be a little on the plain side so my goal is always to make a tender, juicy boneless Chicken Breast that was loaded with flavor. Boneless chicken tends to get dry if you overcook it so the goal here was to make sure it was tender, juicy and perfect!
So, I resort to a simple rub mixture to season chicken breasts. You could also use this Fajita Seasoning to flavor your chicken breast or this Taco Seasoning works really well, too!
If you decide to bake bone-in chicken breasts your cooking times will increase just a bit. You can follow the guide for my Oven Roasted Chicken Breasts while still using one of the seasoning mixes I mentioned earlier.
Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. And, of course, healthier!
The image below shows the seasoning and breading I came up with although the photo shows the batch that I double dipped. As in buttermilk marinated chicken, then shake it off, dredge in the seasoned flour and then back in the buttermilk with an added beaten egg and dredged again. Double dipped and ready to bake. Melted butter gets drizzled over each chicken piece and in the oven they went.
What I found out was this double dredge technique is great if your actually frying the chicken (yes, I tested it that way, too!). It was good, though the breading was too much and got slightly steamed on the inside while baking. It was crunchy on the outside, but half of it slide off when taking a bite. Not that crunch-tastic fried chicken feel I was looking for.
I like a bit of heat and kick so a little cayenne was added in the seasoning, too. That is totally optional, but I highly recommend it. This is THE version. What started out as a test to get the KFC version ended up being better than I had hoped. This oven fried chicken is the way to go for me and I hope you enjoy it. Lightly coated, crunchy, flavorful and juicy on the inside. You could tap a fork on it and hear how crunchy it is going to be!
This was excellent! Cook time was perfect. I scaled it down for two 4 1/2 oz drumsticks. I used a foil lined metal pan in the toaster oven. My 84 yr old, chicken drumstick-loving mom loved it! Your experimenting with the spices was very successful. Thank you for sharing your recipe!
The blend of seasonings that I use in this recipe is a favorite and always gets rave reviews. You can also season the chicken with this Chicken Seasoning, or Cajun Seasoning for a delicious spicy kick. If you prefer a marinade try my easy Chicken Marinade. 2ff7e9595c
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