Crispy Baked Chicken: Simple, Delicious, and Healthier!
This crispy baked chicken recipe gives you all the crunch of fried chicken without the mess or the extra calories.
With just a few pantry staples and easy steps, you’ll have juicy, golden-brown chicken that’s crispy on the outside and tender on the inside.
It’s the perfect way to make a delicious, comforting meal with minimal effort – no deep frying required!
Whether you’re cooking for a busy weeknight or a family dinner, this crispy baked chicken will quickly become a favorite.
For Crispy Baked Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts for this recipe. You can substitute with thighs if preferred.
- Buttermilk – Helps tenderize the chicken and adds flavor.
- All-Purpose Flour – For coating the chicken to get that crispy texture.
- Paprika – Adds smokiness and depth of flavor.
- All-Purpose Seasoning – A simple blend of seasonings, such as Lawry’s, adds extra flavor.
- Kosher Salt – Enhances the overall taste of the chicken.
- Black Pepper – Freshly ground for added spice.
- Unsalted Butter – Used to coat the bottom of the baking sheet for added flavor and crispiness.
- Flat-Leaf Parsley – Optional garnish to add freshness and color.
Crispy Baked Chicken Recipe
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Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups buttermilk (see tip below)
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp all-purpose seasoning (e.g. Lawry's)
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp unsalted butter (melted)
- ¼ cup fresh parsley (optional for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 4 pieces of chicken.
- Marinate the Chicken: Place the chicken in a large bowl and pour in the buttermilk. Let it marinate for 20 minutes.
- Prepare the Coating: In a medium bowl, combine flour, paprika, seasoning, salt, and pepper. Mix well and set aside.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Baking Sheet: Line a 9x13-inch baking sheet with parchment paper. Melt butter and pour it over the parchment, ensuring the bottom of the pan is coated.
- Coat the Chicken: Pat each chicken piece with a paper towel to remove excess buttermilk. Dredge each chicken piece in the flour mixture, making sure it’s evenly coated on both sides. Place them on the baking sheet, leaving a little space between each piece to allow for crisping.
- Bake the Chicken: Bake in the preheated oven for 35-40 minutes, or until the breading is golden and crispy, and the chicken is cooked through. Flip the chicken halfway through, around 20 minutes, for even crispiness.
- Finish and Serve: Once baked, remove the chicken from the oven. Transfer it to a serving plate and garnish with fresh parsley if desired.
- Buttermilk Substitute: If you don’t have buttermilk on hand, make your own by adding 3 tablespoons of lemon juice or vinegar to 3 cups of regular milk. Let it sit for 5 minutes before using.
Calories: 302 kcal | Carbohydrates: 35g | Protein: 21g | Fat: 8g | Saturated Fat: 3g
Cholesterol: 54mg | Sodium: 731mg | Potassium: 560mg | Fiber: 2g | Sugar: 9g
Vitamin A: 1490 IU | Vitamin C: 6.3mg | Calcium: 233mg | Iron: 2.5mg
- Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in chicken works just as well. However, keep in mind it might take a little longer to cook, so just check for doneness by ensuring the juices run clear and the internal temperature reaches 165°F.
- What if I don’t have buttermilk?
No problem! Just make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes and you’re good to go.
- How can I make the chicken even crispier?
For extra crunch, try double-coating your chicken. Dip it in the buttermilk, then coat it with the flour mixture, dip it back into the buttermilk, and coat it again. The double layer creates an extra crispy crust.
- Can I use a different seasoning for the flour mixture?
Yes, feel free to experiment with your favorite spices. Garlic powder, onion powder, or even a pinch of cayenne pepper can add more depth to the flavor. Just adjust to your taste!
- How do I prevent the breading from falling off while baking?
Pat the chicken dry with paper towels before coating it to remove excess buttermilk. Also, make sure the chicken is spaced out on the baking sheet, so it can crisp up without sticking or overcrowding.
