How to Get Chicken Breast Crispy in the Oven
Getting crispy chicken breast in the oven can seem intimidating but it’s actually quite easy with the right techniques! As a home cook and food blogger I’ve perfected my method over the years. In this article, I’ll share my tips for getting chicken breast perfectly crispy in the oven every time.
Start with High-Quality Chicken
The quality of your raw chicken makes a big difference in the end result. Whenever possible, opt for fresh chicken breasts over frozen. Boneless, skinless chicken breasts work best as the skin can inhibit crispiness. Thaw frozen chicken breasts completely before cooking.
Pound the Chicken Evenly
Pounding the chicken to an even thickness is key for even cooking and crispiness. I place each breast between sheets of plastic wrap or in a ziplock bag and use a meat mallet or rolling pin to pound to about 1/2 inch thickness. This helps the chicken cook evenly so no parts end up under or overdone.
Brush with Oil
Coating the chicken with oil helps promote browning and crispiness in the oven’s dry heat. I recommend using a high heat oil like avocado, grapeseed or canola oil. Brush both sides of the pounded chicken breast lightly but thoroughly with oil.
Bread for Extra Crunch
For ultimate crispiness, breading the chicken before baking is a must in my book. You can use flour, panko breadcrumbs, cornflakes or crushed crackers. First coat with flour, then egg wash, then breadcrumbs. Press the coating on firmly so it adheres.
Use a Wire Rack
Baking chicken on a wire rack elevated above a baking sheet allows air to circulate completely around the meat for even cooking. The rack also allows excess fat and juices to drip down rather than pooling around the chicken.
Get Your Oven Hot
Crank up the temperature! Bake chicken between 400-450 degrees Fahrenheit. The high heat helps the exterior crisp up quickly before the inside overcooks. If baking multiple chicken breasts, be sure not to overcrowd the pan.
Monitor Doneness
The best way to prevent dried out chicken is to not overcook it. Use an instant read thermometer to check for doneness. Chicken is safe to eat at 165 degrees Fahrenheit. When pounded thin, chicken breasts can bake in as little as 15-18 minutes.
Let It Rest
Once baked to the proper internal temperature, let the chicken rest 5 minutes before slicing. This allows juices to redistribute so you end up with a juicy interior. Digging into chicken straight out of the oven results in dryness.
Add Flavor with Seasonings
While plain crispy baked chicken is tasty, seasoning it before cooking makes it even better. Herbs, spices, citrus, soy sauce and more can infuse big flavor. Apply a dry rub, marinade or sauce before or after baking.
Finish with a Broil
My favorite trick for getting ultra crispy oven baked chicken is to broil it for 1-2 minutes at the very end. Keep a close eye to avoid burning. The intense direct heat from the broiler crisps and caramelizes the exterior.
Squeeze on Fresh Citrus
For a bright, fresh flavor boost, I love squeezing fresh lemon or lime juice over the crispy baked chicken right before serving. The tangy citrus juice enhances the chicken’s flavor and keeps each bite juicy.
Variations using thighs, drumsticks, or wings
Absolutely! If you want to make oven fried chicken with thighs, drumsticks, or wings, you can use those pieces too. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165°F.
If you are using a variety of pieces, check the breasts and take them out as soon as they’re ready. They’ll dry out the fastest, whereas thighs will need a bit longer to cook.
What’s in this Easy Baked Fried Chicken Breast recipe?
I love that you only need a handful of simple ingredients to make this easy, crispy, flavorful oven fried chicken. It’s one of my husband’s favorite recipes to this day, but now, it’s also a favorite for our two boys. It’s so easy to make, and it comes out better than fried (and healthier too). Serve it for dinner tonight, or any night of the week!
- Chicken: Use skinless, boneless chicken breast for this oven baked recipe.
- Buttermilk: Soak chicken in buttermilk before breading and baking. The acidity tenderizes the meat and creates the crispy texture we want. This is the secret ingredient to crispy fried chicken!
- Flour: Use all-purpose flour to coat and bread the chicken.
- Seasoning: We use a mix of paprika (adds that delicious hint of heat), all-purpose seasoning, and salt and pepper.
- Butter: Butter is melted and spread on the bottom of the baking pan to help crisp up the breading.
Pro tip: If you don’t have buttermilk, you can make your own! Measure 3 cups of milk, then remove 3 tablespoons and mix in 3 tablespoons of lemon juice or white vinegar (this adds acidity). Let this mixture sit for 5 minutes before using in the recipe.
Crispy Breaded Chicken in the Oven
FAQ
What makes chicken skin crispy in the oven?
To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.
What is the trick to getting crispy chicken?
Double Dredge – The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour.Sep 12, 2023
How to cook chicken breast in the oven for crispy skin?
Bake – Place the chicken on a parchment lined baking sheet and pop it into a 425 degree oven. We’re baking the chicken at a higher temperature to be sure that we get the skin nice and crispy. They’ll roast in about 30-35 minutes. We recommend using a meat thermometer to check for doneness.
Why isn’t my chicken getting crispy in the oven?
Moisture: Excess moisture on the chicken’s surface can prevent it from crisping up. Make sure to pat the chicken dry with paper towels before seasoning and baking. Skin: If you’re using skin-on chicken, ensure the skin is dry. You can also score the skin to help render the fat and promote crispiness.