Baked Fried Chicken

Ingredients

• 6 boneless, skinless chicken breasts, cut into thirds
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 tablespoon seasoned salt (e.g., Lawry’s)
• ¾ teaspoon pepper
• 2 teaspoons paprika
• ½ stick butter (¼ cup)
• Buttermilk

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Instructions

1. Marinate the Chicken:
   • Place the chicken strips in a bowl and cover with buttermilk. Refrigerate for 20-30 minutes.
2. Preheat the Oven:
   • Set the oven to 400°F.
3. Prepare the Coating:
   • In a large Ziploc bag or mixing bowl, combine the flour, salt, seasoned salt, pepper, and paprika.
4. Melt the Butter:
   • Place the butter in a 9×13-inch baking pan and heat it in the preheated oven until melted. Swirl the butter to evenly coat the pan.
5. Coat the Chicken:
   • Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the flour mixture.
6. Bake the Chicken:
   • Arrange the chicken strips in the prepared pan. Bake for 20 minutes, then flip each piece and bake for an additional 20 minutes, or until the internal temperature reaches 170°F.

Serve warm and enjoy your crispy, oven-baked fried chicken!

Variations

Seasoning Options

1. Spicy Kick:
   • Add ½ teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy twist.
2. Herb-Infused:
   • Mix in 1 teaspoon of dried herbs like oregano, thyme, or rosemary for added flavor.
3. Cheesy Coating:
   • Incorporate ¼ cup grated Parmesan cheese into the flour mixture for a savory, cheesy crust.

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Coating Variations

1. Panko Crust:
   • For extra crispiness, mix equal parts panko breadcrumbs and the flour mixture.
2. Cornmeal Blend:
   • Substitute half the flour with cornmeal for a slightly crunchy and textured coating.
3. Gluten-Free:
   • Replace all-purpose flour with a gluten-free flour blend for a gluten-free option.

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Cooking Methods

1. Air Fryer:
   • Cook the coated chicken in an air fryer at 375°F for 15-18 minutes, flipping halfway through.
2. Grill Option:
   • Marinate the chicken in buttermilk, season, and grill instead of baking for a lighter version.

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Serving Variations

1. Classic Southern Style:
   • Pair with mashed potatoes, coleslaw, and cornbread for a traditional meal.
2. Buffalo Style:
   • Toss the baked chicken in your favorite buffalo sauce before serving.
3. Asian-Inspired:
   • Drizzle with teriyaki or sweet chili sauce and serve with steamed rice and vegetables.

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Tips

Preparation Tips

1. Buttermilk Marination:
   • For maximum tenderness and flavor, marinate the chicken in buttermilk for up to 4 hours or overnight.
2. Even Coating:
   • Shake off excess flour before baking to prevent clumps and ensure an even crust.

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Cooking Tips

1. Check Internal Temperature:
   • Always use a meat thermometer to ensure the chicken reaches 170°F for safe consumption.
2. Prevent Soggy Coating:
   • Avoid overcrowding the pan to allow air circulation and crispier chicken.

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Storage and Reheating

1. Storing Leftovers:
   • Store in an airtight container in the refrigerator for up to 3 days.
2. Reheating:
   • Reheat in the oven at 375°F for 10-15 minutes to restore crispiness.

These variations and tips ensure a delicious and customizable baked fried chicken meal every time!