Notes
Ingredients (with measurements)
- 2 boneless, skinless chicken breasts
- 3 cups buttermilk (see tip below)
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp all-purpose seasoning (e.g. Lawry's)
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp unsalted butter (melted)
- ¼ cup fresh parsley (optional for garnish)
Tip: If you don’t have buttermilk, you can make your own by mixing 3 cups of milk with 3 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.3. Prepare the Coating In a medium bowl, combine flour, paprika, all-purpose seasoning, salt, and black pepper. Mix thoroughly to ensure an even coating on the chicken. 4. Preheat the Oven Preheat your oven to 400°F (200°C). Proper preheating ensures the chicken cooks evenly and develops a golden, crispy crust. 5. Prepare the Baking Sheet Line a 9x13-inch baking sheet with parchment paper. Melt the butter and pour it over the parchment, coating the bottom evenly. This step helps the chicken crisp up beautifully without sticking. 6. Coat the Chicken Pat the marinated chicken dry with a paper towel to remove excess buttermilk. Dredge each piece in the flour mixture, pressing lightly to adhere the coating. Arrange the chicken on the baking sheet, leaving space between pieces for proper crisping. 7. Bake the Chicken Bake for 35-40 minutes, flipping halfway through (around 20 minutes). The chicken should be golden brown and crispy, with an internal temperature of 165°F (74°C). 8. Finish and Serve Once baked, transfer the chicken to a serving plate. Garnish with fresh parsley for a burst of color and freshness. Serve alongside your favorite sides, like mashed potatoes, roasted vegetables, or a fresh salad. Tips for Perfect Crispy Baked Chicken
- Extra Crunch: For an even crispier coating, double-dip the chicken. Dip in buttermilk, coat with flour mixture, then repeat.
- Prevent Breading from Falling Off: Pat chicken dry and avoid overcrowding the pan. This ensures each piece bakes evenly and stays crispy.
- Experiment with Seasonings: Try garlic powder, onion powder, cayenne, or smoked paprika for extra flavor depth.
- Bone-in Chicken: Bone-in pieces work well, though cooking time may increase slightly. Check for doneness by ensuring juices run clear and the internal temperature reaches 165°F.
- Different Cuts: Chicken thighs, drumsticks, or tenders can be used for variety. Adjust baking times based on size.
- Gluten-Free Option: Swap all-purpose flour with gluten-free flour or almond flour for a gluten-free version.