Baked Fried Chicken

This oven Baked Fried Chicken packs all the famous allure of the classic dish, with a healthy, easy, less-mess twist!

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Why This is the Best Oven Fried Chicken

There are certain dishes that can attract everyone to the table with just a whiff of their signature smell, and few dishes do this as effectively as fried chicken.

Rather than fuss with deep frying (which is messy and heavier than what I’m looking for in my typical weeknight dinners), I love making this stellar oven “fried” version.

Here’s why you’ll love it too:

Crispy Outside, Juicy Inside. What makes this oven-fried chicken recipe addictive is the juiciness of the meat and the crispiness of the exterior. This baked fried chicken offers both (as Air Fryer Fried Chicken Breast and Air Fryer Chicken Tenders do too!).


If you don’t feel like turning on your oven, try Pan Fried Chicken Breast.

Spicy Buttermilk Marinade. A spicy buttermilk marinade gives the chicken unbelievable moisture, tenderizes the meat, and adds a nice kick.Cornflake Coating. A coating of crushed corn flakes (surprise, no breadcrumbs!) makes the baked fried chicken exterior irresistibly crunchy. Cornflakes aren’t a cereal I think of much, but after one bite of this skinny baked fried chicken, I developed a new level of respect for this humble breakfast cereal.Perfect Leftover. Even when reheated the next day, the meat was still incredibly sweet and moist, a rarity among chicken breast recipes. (If you fancy breaded baked chicken with a cheesy present in every bite, try Baked Chicken Cordon Bleu.)Healthy. Baked fried chicken is comfort food at its finest, without all the butter, cholesterol, and trans fat, so you can feel good cleaning your plate and licking your fingers.

5 Star Review

“This was WONDERFUL! They are so full of flavor and moist! I will definitely be using this recipe again, thank you so much!”

— Dawn —

How to Make Baked Fried Chicken

This baked fried recipe uses a dry/wet/dry method for dredging the chicken with flour mixture, then the marinade (this recipe is made without eggs), then the cornflake mixture.

It’s how deep frying chicken is done in most restaurants too, because it gives the chicken the optimum crispy exterior.

Although this crispy baked fried chicken recipe requires advance planning (I found that letting the chicken marinate overnight really amped-up the “juicy” factor), it is absolutely worth it.

Forget making baked fried chicken with Bisquick; mixing up your own coating is a snap (and better tasting!).

As with the reader favorite Baked Chicken Parmesan, you’ll need to dirty a few bowls, but when compared to the mess of a deep fryer, this chicken is squeaky-clean!

The Ingredients

Chicken Breasts. Baked fried chicken breast is the best! It’s perfectly tender, juicy, and packed with lean protein.

Market Swap

Prefer a different cut of meat? Try baked fried chicken thighs, baked fried chicken wings, or baked fried chicken legs instead. Adjust time as needed for the cut of chicken, checking internal temperature for doneness (see Baked Chicken Thighs for guidance).

Buttermilk + Hot Sauce. Buttermilk helps tenderize the chicken and coats the outside. A little hot sauce adds a tasty touch of heat.

Substitution Tip!

No buttermilk on hand? One cup of milk stirred with 1 tablespoon of lemon juice or white vinegar and left to sit for 5 minutes will have a similar tenderizing effect.

All-Purpose Flour. We start by dredging the chicken with flour. The “double dredge” is key to a crispy coating.Cornflake Mixture. A combination of cornflake crumbs, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder, and poultry seasoning make up the second part of the coating. This is what truly gives the baked fried chicken its addictive flavor and texture.

The Directions

Marinade chicken in the buttermilk and hot sauce.

Place marinated chicken on a clean plate. Reserve the marinade.

Dredge with flour.

Coat in reserved marinade, then dip in cornflakes.

Cover both sides completely with cornflakes.

Cook baked fried chicken at 400 degrees F for 15 minutes on a wire rack coated with cooking spray.

Reduce the temperature to 350 degrees F and continue baking until it is cooked through, about 15 to 20 minutes more.

The Best Temperature for Oven Frying

They key to a crispy outside and juicy inside is to start the chicken at a high temperature, then reduce to a lower temperature.

400 degrees F is the best temperature to cook baked fried chicken in the oven at the beginning.From there, reduce the temperature and allow the chicken to continue baking at 350 degrees F.

You don’t need to cover chicken when baking it in the oven.

Storage Tips

To Store. Store leftover baked fried chicken in an airtight container in fridge for up to 3 days.To Reheat. Reheat baked fried chicken on a baking sheet in the oven at 350 degrees F until hot.To Freeze. I don’t recommend freezing this dish, as the cornflake mixture will become soggy once thawed.

Leftover Ideas

Cut the leftover baked fried chicken into strips or cubes and serve them over a salad, such as this copycat Applebee’s Oriental Chicken Salad. It would be delicious in place of the chicken in this Chicken Caesar Pasta Salad.

What to Serve with Baked Fried Chicken

Garlic Mashed Potatoes

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Corn Casserole

1 hr 15 mins

Sweet Potato Salad with Bacon

45 mins

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Recommended Tools to Make Baked Fried Chicken

Baking Sheet. Perfect for making this oven baked fried chicken. Mixing Bowls. Easy to clean and store.Pie Dish. A pie baking dish is ideal to use for dredging. This one is so beautiful you could use it for serving future Sweet Potato Pie and Broccoli Quiche too.

The Best Mixing Bowls

Nine bowls of all sizes that are dishwasher-safe, microwave-safe, and refrigerator-safe.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

You can feel good licking your fingers with this healthy baked fried chicken!

Frequently Asked Questions

Is it Better to Bake Chicken Covered or Uncovered?

You should not cover the chicken for baked fried chicken. Covering the chicken will trap the steam, making the cornflake coating soggy rather than crispy.

Can Baked Fried Chicken Be Made Dairy Free?

Most of the marinade is shaken off before dredging the chicken, so the dairy content is minimal, but if you need to totally omit the buttermilk, you can try making a dairy-free “buttermilk” by mixing soy milk (or another dairy free milk) mixed with 2 tablespoons lemon juice and letting it sit for 5 minutes.

Is It Better to Bake Chicken at 350 or 400?

There are many methods out there for how to make Baked Chicken Breast. For the baked fried chicken, the secret is to first bake the chicken at 400 degrees F, then reduce the temperature and continue baking at 350 degrees F. This will result in chicken that is crispy on the outside and juicy on the inside.

What Can I Use if I Don’t Have Cornflakes?

Although it will be missing some of the crunchy-crispiness the cornflakes offer, baked friend chicken could also be made with panko bread crumbs; see this Chicken Katsu for a panko version of oven fried chicken.


Baked Fried Chicken

A healthy recipe for crispy baked fried chicken that tastes deep fried but is actually made in the oven! Crispy outside, juicy inside.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 6 chicken breasts
Calories 474kcal


6 boneless skinless chicken breasts pounded to 1/2-inch thickness1 cup buttermilk1/2 tablespoon hot sauce (I used Sriracha)1/3 cup all-purpose flour2 1/4 cups crushed corn flakes3/4 teaspoon paprika3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 teaspoon cayenne1/2 teaspoon garlic powder1/2 teaspoon onion powder3/4 teaspoon poultry seasoning


Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.
Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.
Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve


TO STORE: Refrigerate leftover chicken in an airtight storage container for up to 3 days.
TO REHEAT: Reheat baked fried chicken on a baking sheet in the oven at 350 degrees F until hot.
TO FREEZE: I don’t recommend freezing this dish, as the cornflake mixture will become soggy once thawed.

*Nutritional information is an estimate and provided as a courtesy. It has been calculated without the buttermilk, as most of the marinade is shaken off.


Serving: 1(of 6) | Calories: 474kcal | Carbohydrates: 81g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Potassium: 575mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1776IU | Vitamin C: 21mg | Calcium: 14mg | Iron: 27mg

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