Easy Oven-Fried Chicken


1 lb skinless chicken breasts about 3 to 4, cut into 3 strips each

5 tbsp butter, melted

3/4 cup flour

1/2 cup breadcrumbs

1/2 tsp fine sea salt

1/2 tsp garlic powder

1/8 tsp nutmeg

1/2 tsp pepper

2 tsp paprika

Preheat oven to 425. Put parchment paper on a rimmed baking sheet and brush butter over top.

(there will be a little extra butter, use it to crisp up the coating!)

Soak fresh chicken breasts for 15 to 30 minutes in milk before coating.

Combine all ingredients besides chicken and butter in a large bag, then add chicken and shake to coat.

(For extra crispiness, do a double coat, dunk chicken in milk and coat again in the flour mixture.

You will need extra coating mixture for this step.)

Place your chicken on the prepared baking sheet, leaving a space between each strip.

Bake 10 minutes, flip gently with a pair of tongs, pour a little melted butter on top and bake another 10 minutes.

To make sure your chicken is cooked to 165, use a thermometer in the thickest part.

Bake another 4 to 5 minutes if needed.

Remove to a plate lined with paper towel to soak up any excess grease.

Serve immediately, or keep warm until serving, put chicken on a wire rack on a baking sheet in a 200 oven.
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