Crispy Oven Fried Chicken

Oven fried chicken breast (or baked fried chicken) is here to save your dinner woes! If you love fried chicken, but not all the fat, then I’ve got good news for you! This recipe for baked fried chicken has a crispy exterior, a tender and juicy interior, and is leaps and bounds healthier for you than the fried classic. 

Now, I’m not here to replace fried chicken. There is definitely a time and place for indulgent fried chicken. I’m simply here to offer a version that’s easier to make, is weeknight friendly, and can fit into a regular meal plan. 

First off, let’s talk about what baked fried chicken is. 

Well, since this baked fried chicken breast is cooked in the oven, it’s not in fact “fried” like the title says. However, in an effort to adequately describe the intent of this recipe, I chose to use the word “fried.” You can think of it as “healthy fried chicken” if that makes things easier. 

How to make oven fried chicken breast

Step 1: cut chicken horizontally into two equal pieces 

Step 2: dredge chicken in flour of choice (I opted for sorghum flour because it’s whole-grain and packed with fiber, it’s also gluten-free).

Step 3: dredge chicken in egg

Step 4: coat chicken in Panko bread crumbs (gluten-free if needed)

Step 5: arrange chicken on a wire rack set inside a baking sheet

Step 6: bake at 400-degrees until internal temperature reached 165-degrees

 

What temperature should baked fried chicken be cooked to?

No matter what recipe or method, chicken should be cooked to an internal temperature of 165-degrees. I would never survive in my kitchen without my ThermoWorks Thermapen. I can’t recommend it enough! 

To measure the internal temperature of meat, insert the thermometer probe into the center of the meat, making sure it does not poke through to the other side (or touch bone for recipes that call for bone-in meat). 

Is baked fried chicken healthy?

Yes! Oh my gosh, this oven fried chicken recipes is leaps and bounds healthier than classic fried chicken. This baked fried chicken uses whole grain flour and contains far less fat than the classic fried chicken recipes. 

How is it healthier? Well to start, instead of using dark meat like drumsticks or thighs, this recipe calls for boneless, skinless chicken breasts. And instead of frying in a bunch of oil, this recipe calls for coating the breaded chicken with some cooking spray and baking on a wire rack. The rack is essential for getting hot air circulated around the chicken to crisp it up. 

Gluten-free oven fried chicken

This recipe can easily be modified to be gluten free. Here’s how to modify:

1. Be sure to use gluten-free flour (I like sorghum flour but rice and chickpea are also great options). 
2. Swap regular Panko bread crumbs for gluten-free Panko bread crumbs (you can find them at health food stores). 

A note about sorghum flour: 

I love cooking with sorghum flour because it’s high in fiber and protein! NuLife Market makes a fabulous sorghum flour (among many other sorghum products) and I always have it on hand for cooking and baking! You can find all of their products on their website. 

Looking for more sorghum recipes? I’ve got you!

How to serve this oven fried chicken breast:

I love to serve this crispy baked fried chicken with a few dipping sauces. My go-to is a homemade honey mustard sauce, but I also love to dip it in blue cheese dressing or green goddess dressing. 

Make it a sandwich! Serve this crispy baked fried chicken on a tender brioche roll with quick pickled onions, avocado green goddess dressing or this creamy creme fraiche horseradish dressing. 

To keep things fresh and healthy, I also serve this crispy oven fried chicken with a classic blue cheese wedge salad. I opted to keep this wedge salad pretty simple by topping it with just a few fresh veggies and a creamy homemade dressing.

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this crispy Oven Fried Chicken Breast recipe!

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This post was sponsored by NuLife Market, as always the thoughts, opinions, recipe, photos, and content are all my own.

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