Ah, oven-fried chicken, the ultimate comfort food that brings back memories of family gatherings and Sunday dinners. It’s like a hug for your taste buds, with that perfect crispy skin that’s somehow both nostalgic and excitingly new every time. I remember trying a similar recipe after binge-watching a cooking show—no, not the latest one, an old rerun, where the chef promised a crunch that echoes in your mind long after the meal is over.
Steps
- Preheat your oven to 425°F and prepare the chicken by cutting the breasts into strips. Whisk the eggs in a shallow dish to get ready for coating.
- In another shallow dish, mix together the panko breadcrumbs, flour, seasoning salt, paprika, and pepper.
- Dip each chicken strip into the beaten eggs, ensuring they are well-coated, and then press them into the breadcrumb mixture to cover them fully.
- Place a rimmed baking sheet in the preheated oven with butter on it, allowing the butter to melt without burning.
- Arrange the coated chicken strips on the hot baking sheet, leaving space between each piece for even cooking.
- Bake the chicken for 20 minutes, turning them over halfway through, making sure the internal temperature reaches at least 165°F.
- If the pan appears dry when flipping, add a small amount of butter to help crisp up the chicken. Once cooked, remove from the oven and serve immediately.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into strips (approximately 3 or 4 breasts)
- 2 eggs
- 1 cup panko bread crumbs
- ¾ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 teaspoons paprika
- ½ teaspoon pepper
- ¼ cup unsalted butter (plus more if needed)
Nutritional Values
Calories: 1504cal | Carbohydrates: 72g | Protein: 144g | Fat: 68g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 4g | Cholesterol: 524mg | Sodium: 6032mg | Potassium: 2644mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3160IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 8mg
FAQ
- Why isn’t my oven-fried chicken turning out crispy?
- To achieve a crispy texture, use dark non-stick pans, as they heat more effectively than lighter ones. Ensure your chicken is moist, which helps the coating stick better, and use butter instead of cooking spray for a better crispy result. If the pan is dry when flipping, add more butter or oil.
- Can I prepare this oven-fried chicken ahead of time?
- Yes, you can prepare the breading mixture and coat the chicken pieces. Flash freeze them on a tray until they are solid, then transfer to freezer bags for up to 3 months. When ready to cook, bake directly from frozen, adding an extra 2-5 minutes per side depending on the thickness.
- How should I store and reheat leftover oven-fried chicken?
- Refrigerate leftovers by cooling them on a wire rack and then placing them in airtight containers for up to 4 days. To freeze, arrange in a single layer to freeze solid, then transfer to freezer bags for up to 3 months. Reheat in the oven at 250°F until warmed through.
- Can I use different cuts of chicken for this recipe?
- Absolutely! While the recipe uses chicken breasts, you can substitute with thighs, wings, tenders, or legs. Remember to adjust the cooking time based on the cut of chicken to ensure proper doneness.
- What are some good side dishes to serve with oven-fried chicken?
- Pair this dish with classic sides like honey-glazed carrots, creamy slow-cooker mashed potatoes, or savory Instant Pot baked beans for a comforting meal.
Tips
- Adjust Cooking Times Based on Chicken Cut: Depending on whether you’re using chicken breasts, thighs, tenders, wings, or legs, remember that cooking times will differ. Always use a meat thermometer to ensure the chicken reaches 165°F at its thickest point to guarantee it’s fully cooked.
- Enhance Crispiness with Dark Pans and Butter: To achieve a crispy coating, use dark, non-stick pans as they heat more efficiently. Additionally, using real butter instead of cooking spray helps in crisping up the chicken; consider margarine or reduced-calorie margarine as healthier alternatives.
- Double Coating for Extra Crunch: For an even crispier result, consider double-coating the chicken. After the initial breading, dip the chicken back into the egg mixture and then re-coat with the breadcrumb mixture.
- Immediate Serving for Crisp Texture: Serve the chicken immediately after baking to maintain its crispiness. If there’s a delay in serving, keep the chicken on a rack or a paper-towel-lined plate to prevent sogginess from condensation.
Equipment
- Meat Thermometer – To ensure the chicken is cooked to the correct temperature of 165°F.
- Dark, Non-Stick Baking Sheet – For better heat conduction and to help achieve a crispy coating.
- Wire Rack – Useful for cooling and reheating the chicken to prevent sogginess on the underside.
- fried chicken, especially if someone is looking to achieve the best possible texture and flavor.
