By: Jill Mills Posted: Jul 21, 2026

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Strips of chicken breast are coated in panko breadcrumbs then baked until crispy on the outside and juicy on the inside to make this Oven Fried Chicken. Quick and easy, it’s a great alternative to frying while still getting that same crispy texture!

This oven fried chicken has long been a family favorite. It makes some of the best chicken strips we’ve ever had! While that outside breading is not quite as thick and crispy as Southern fried chicken, it’s much crispier than other baked chicken recipes. The texture is similar to frozen chicken nugget or chicken strip breading.

The obvious upside to oven fried chicken is that there’s no actual frying required. No deep fryer with inches of oil and grease splatter everywhere. Instead, the chicken is coated in breadcrumbs then baked in a bit of butter. The breading is lightly seasoned too, so they have a great flavor. Be sure to have your favorite dipping sauces ready!

Why This Oven Fried Chicken Recipe Is So Good

Crispy breading. There are a few things that make the breading on this oven fried chicken extra crispy. First, I use panko breadcrumbs instead of regular breadcrumbs. Second, butter is melted on the pan and the pan is preheated before the chicken is added. That allows the breading to “fry” immediately in the butter and get crispy instead of soggy.
Juicy, tender inside. But while the outside gets nice and crispy, the inside stays super moist and juicy. This is in part due to the high baking temp and short baking time. The combination of the crispy outside and juicy inside is what makes these so good!
Quick & easy. It takes just over 30 minutes to whip up a batch of oven fried chicken. The dredging takes just a few minutes and they bake in about 20 minutes. Just enough time to whip up a side or two for an easy dinner!

Overhead view of ingredients needed to make oven fried chicken

Key Ingredients

The ingredients list for this recipe is short and sweet. Almost everything is likely already in the pantry! Be sure to scroll down to the recipe card below for the exact measurements.

Unsalted butter – Melted on the baking sheet to help get that crispy fried texture.
Eggs – Help the breadcrumbs stick to the chicken.
Panko breadcrumbs – If you don’t have panko, regular breadcrumbs can be used, but the texture will be less crispy.
All-purpose flour
Spices – Black pepper, garlic powder, and paprika season the flour.
Chicken breasts – I use boneless, skinless chicken breasts cut into strips for this recipe. Chicken thighs or tenderloins can be used, just adjust the cooking time as needed.

How To Make Oven Fried Chicken

It takes just a few steps to enjoy this crispy, juicy chicken straight from the oven. The printable instructions can be found in the recipe card below.

Breadcrumbs, flour, and seasonings in a bowl

Prep. Preheat the oven to 425F. Place a rimmed baking sheet with butter in the oven until it melts. Tilt the pan to spread the melted butter evenly.
Prepare to dredge the chicken. Beat the eggs in a shallow dish. In another dish, combine the breadcrumbs, flour, and spices.

A chicken strip in a bowl of breadcrumbs

Coat the chicken. Dip each piece of chicken into the eggs then coat in the breadcrumb mixture, pressing gently.

Pieces of breaded chicken on a baking sheet

Overhead view of oven fried chicken on a baking sheet

Bake. Place the chicken on the hot, buttered baking sheet with space between ecah piece. Bake for 10 minutes then flip and bake for another 10 minutes, until the coating is golden brown.
Enjoy. Serve immediately with your favorite dipping sauce.

Recipe Tips & Tricks

Here are a few things to keep in mind when making this oven fried chicken.

Don’t skip the butter! The melted butter on the pan is key to achieving that crispy fried texture.
Use a hot pan. Likewise, placing the breaded chicken on a pan that’s already been preheated is important. It allows the breading to start cooking immediately and become crispy.
Cut the chicken into strips. I’ve found oven fried chicken works best on strips of chicken vs full chicken breasts, though you can use thin chicken breasts too. But cutting it into strips gives you extra breading and crispiness on all sides and they cook faster.
Don’t overcook the chicken. Since the chicken is cut into strips and cooked at a high temperature, it cooks pretty quickly. In my oven, it’s about 10 minutes on each side. Use an internal thermometer to double check it’s ready. It should reach 165F.
Add more seasonings. For extra flavor, add ½ teaspoon of cayenne pepper or Italian seasoning to the breadcrumb mixture.

A hand dipping oven fried chicken into honey mustard

What To Serve It With

The most important part of enjoying this oven fried chicken, at least according to my family, is the dipping sauces. We love dipping the chicken in homemade ranch dressing, honey mustard, and BBQ sauce.

For an easy dinner, I like to serve it with mashed potatoes and oven roasted vegetables or a simple salad, like my copycat Olive Garden salad. Mac and cheese or French fries would also be great sides.

Two pieces of oven fried chicken, one with a bite missing to show the juicy inside

Proper Storage

Fridge: Store leftover oven fried chicken in an airtight container in the refrigerator. It’s best enjoyed within 3 days.
Reheat: Reheat in a 350°F (175°C) oven or air fryer for 5-7 minutes to keep the coating crispy.

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