Oven Fried Chicken Breast

5 from 4 votes

Crispy on the outside and juicy on the inside, this oven fried chicken breast delivers fried chicken flavor with no deep frying required. The Corn Flake crumb coating is the secret to that satisfying crunch.

Course Dinner

Cuisine American, Southern

Keyword crispy chicken without deep frying, crispy oven fried chicken, how to make fried chicken in the oven, Oven Fried Chicken, oven fried chicken breast

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 383kcal

Author Blair Lonergan

Equipment

large rimmed baking sheet

Ingredients

1 ½ lbs. boneless skinless chicken breasts (or thinly-sliced chicken cutlets)
4 teaspoons cornstarch
½ cup dry breadcrumbs
½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt, plus extra for seasoning the meat
2 tablespoons vegetable oil
1 large egg, lightly beaten

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you're starting with chicken cutlets (thinly-sliced chicken breast).
Pat the chicken completely dry with paper towels. Season liberally with salt on both sides. Sprinkle the cornstarch over both sides of the chicken and pat to coat evenly.
In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated and the mixture looks slightly clumpy.
Lightly beat the egg with a fork in another shallow dish.
Dip the chicken into the egg, letting excess drip off. Press firmly into the breading mixture until evenly coated on both sides. Discard any leftover mixture.
Place the chicken on the prepared baking sheet in a single layer, leaving space between pieces. Bake until the breading is deep golden brown and the meat reaches an internal temperature of 165°F, about 15 minutes.
Garnish with chopped fresh parsley and serve with lemon wedges.

Video

Notes

Use a rimmed baking sheet, not a baking dish. The flat surface allows heat to circulate around the chicken, keeping the bottom crispy instead of soggy.
The oil in the breading is essential. It helps the coating turn golden and crispy in the oven. Don't skip it.
Thin, even cutlets cook best. They allow the breading to crisp fully before the chicken overcooks. Pound thick breasts to ½-inch thickness or buy pre-sliced cutlets.
Pat the chicken completely dry before seasoning. Moisture on the surface prevents breading from sticking and causes soggy spots.
Check for doneness with a thermometer. Cooking time varies by thickness. You're looking for 165°F internal temperature and a deep golden crust.
No flipping needed. High oven heat crisps both sides. For extra crunch on the bottom, bake on a wire rack set inside the baking sheet.
Why Corn Flakes? They add extra crunch and a subtle toasty flavor that breadcrumbs alone can't achieve. Don't skip them!
Substitutions: Use Panko for extra crunch, or try crushed Ritz crackers or Saltines with the Corn Flakes. Add Parmesan cheese to the breading for a savory twist.
For chicken thighs: Increase baking time and tent with foil if the breading browns too quickly.
Storage: Refrigerate in an airtight container for 3-4 days or freeze for 2-3 months.
Reheating: Use a 400°F oven (not 350°F) and bake on a wire rack for 8-10 minutes to re-crisp the coating. Avoid the microwave.

Nutrition