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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
Instructions:
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!
Variations
Seasoning Options
Spicy Kick:
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