Description
Golden, crispy baked fried chicken that’s tender inside and crunchy outside. Buttermilk marinated and oven-baked for a lighter comfort classic.
Ingredients
- 1 ½ pounds chicken tenders or thinly sliced chicken breasts
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, mixed and rested 5 minutes)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ¼ cup fine cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter, melted
Instructions
- Combine buttermilk, garlic powder, paprika, onion powder, chili powder, salt, and pepper in a bowl or bag.
- Add chicken, toss to coat, and refrigerate for at least 4 hours or overnight.
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Coat the pan evenly with melted butter.
- Combine flour, panko, cornmeal, garlic powder, paprika, chili powder, salt, and pepper in a shallow bowl.
- Remove chicken from marinade and pat dry with paper towels.
- Dredge each piece in the breading mixture, pressing gently.
- Place breaded chicken on the prepared baking sheet.
- Bake for 10 minutes, then flip and bake for another 10–12 minutes until golden and crisp.
- Broil for 1–2 minutes at the end for extra crunch, watching closely.
- Let the chicken rest for 5 minutes before serving.
Notes
- Cook chicken until the internal temperature reaches 165°F for food safety.
- Serve warm with dipping sauces like honey mustard, ranch, or barbecue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American