introduction:
Baked Fried Chicken
Baked Fried Chicken offers the best of both worlds: the crispy, golden exterior of fried chicken with the healthier benefits of baking. This recipe delivers all the flavor and crunch you crave without the need for deep frying. By coating tender chicken breasts in a seasoned flour mixture and baking them in butter, you achieve a perfectly crispy crust that’s both satisfying and easy to prepare. Ideal for a weeknight dinner or a family gathering, Baked Fried Chicken is a deliciously simple way to enjoy a classic comfort food with less guilt.
Ingredients:
- 6 boneless, skinless chicken breasts, cut into thirds
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon seasoned salt (I prefer Lawry’s Seasoned Salt)
- 3/4 teaspoon pepper
- 2 teaspoons paprika
- 1/2 stick of butter (or 1/4 cup)
- Buttermilk
- 1 gallon-size Ziploc bag (optional)
Directions:
- Place the thawed chicken strips in a bowl with buttermilk. Cover and let them soak in the refrigerator for 20-30 minutes.
- Preheat your oven to 400°F (200°C).
- In a gallon-size Ziploc bag or a bowl, mix together the flour, salt, seasoned salt, pepper, and paprika.
- Cut the butter into several pieces and place them in a 9×13-inch pan. Melt the butter in the preheated oven.
- Spread the melted butter evenly over the bottom of the pan. If necessary, lightly spray the pan with cooking spray to ensure there are no dry spots.
- Shake off any excess buttermilk from the chicken and thoroughly coat each piece in the flour mixture. You can either shake the pieces in the bag or dip them in the bowl until fully coated.
- Arrange the chicken pieces in the preheated pan. Bake for 20 minutes, then turn each piece over and continue baking for another 20 minutes, or until fully cooked and the internal temperature reaches 170°F (75°C).