Ingredients:6 boneless, skinless chicken breasts, cut into thirds1 cup all-purpose flour½ teaspoon salt1 tablespoon seasoned salt (e.g., Lawry’s)¾ teaspoon pepper2 teaspoons paprika½ stick butter (¼ cup)ButtermilkInstructions:Marinate the Chicken:Place the chicken strips in a bowl and cover with buttermilk. Refrigerate for 20-30 minutes.Preheat the Oven:Set the oven to 400°F.Prepare the Coating:In a large Ziploc bag or mixing bowl, combine the flour, salt, seasoned salt, pepper, and paprika.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.Coat the Chicken:Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the flour mixture.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!VariationsSeasoning OptionsSpicy Kick:Add ½ teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy twist.Herb-Infused:Mix in 1 teaspoon of dried herbs like oregano, thyme, or rosemary for added flavor.Cheesy Coating:Incorporate ¼ cup grated Parmesan cheese into the flour mixture for a savory, cheesy crust.Coating VariationsPanko Crust:For extra crispiness, mix equal parts panko breadcrumbs and the flour mixture.Cornmeal Blend:Substitute half the flour with cornmeal for a slightly crunchy and textured coating.Gluten-Free:Replace all-purpose flour with a gluten-free flour blend for a gluten-free option.Cooking MethodsAir Fryer:Cook the coated chicken in an air fryer at 375°F for 15-18 minutes, flipping halfway through.Grill Option:Marinate the chicken in buttermilk, season, and grill instead of baking for a lighter version.Serving VariationsClassic Southern Style:Pair with mashed potatoes, coleslaw, and cornbread for a traditional meal.Buffalo Style:Toss the baked chicken in your favorite buffalo sauce before serving.Asian-Inspired:Drizzle with teriyaki or sweet chili sauce and serve with steamed rice and vegetables.TipsPreparation TipsButtermilk Marination:For maximum tenderness and flavor, marinate the chicken in buttermilk for up to 4 hours or overnight.Even Coating:Shake off excess flour before baking to prevent clumps and ensure an even crust.Cooking TipsCheck Internal Temperature:Always use a meat thermometer to ensure the chicken reaches 170°F for safe consumption.Prevent Soggy Coating:Avoid overcrowding the pan to allow air circulation and crispier chicken.Storage and ReheatingStoring Leftovers:Store in an airtight container in the refrigerator for up to 3 days.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!Enjoy!
Baked Fried Chicken
