Baked Fried Chicken 2.0

My baked fried chicken recipe is very popular in my house; my brother will actually ask me to make it (he usually just eats – or complains about – whatever I set in front of him). He’s a lover of fried chicken but it’s not always possible (or smart) to stop by the local KFC and pick up a bucket. Thankfully this healthier substitute seems to please his taste pallet.

My baked fried chicken recipe is one of the very first recipes that I shared on this blog. Because it is so popular in my house, I’ve had the chance to experiment with it and change things up. Of course my original recipe is still to die for, but I thought I’d share my latest version: Baked Fried Chicken 2.0!

Side note: I feed only three people every night, so this recipe feeds three. You might want to change the amount of ingredients to fit your needs.

First start off with approximately 1-1.5 lbs of chicken breast. Cut into strips (I usually end up with 6-8 pieces all together). 

In a bowl, combine ½ cup of flour, ½ tsp salt, 1 Tbsp of seasoning salt (I use Tastefully Simple’s Seasoned Salt), 1 tsp black pepper, and 2 tsp paprika. Whisk together until combined, then separate the mixture into two separate bowls*.

In another bowl, crack and beat one large egg.

Working with one strip at a time, dip the chicken into the egg, into the first bowl of flour mixture, back into the egg, and into the second bowl of flour. Set aside. (Yes, your fingers will get gunked with flour and egg. But it's so worth it!)

 

This is the mess you'll end up with.

Heat 2-3 Tbsp of olive oil in a skillet. When the oil is heated, turn down to low and add the chicken. Fry the chicken for 2-5 minutes per side, then transfer to a foil-lined, greased baking sheet.

Bake in a preheated oven at 400 degrees for 10 minutes, turning over halfway through the cooking time.

Serve with your choice of sides and enjoy a lightened version of an American favorite!

*This is if you want to double coat your chicken. If you’d rather just have a single coating, leave the flour mixture in one bowl. Dip the chicken in the egg once and in the flour mixture once, then move on to the next strip.

Baked Fried Chicken 2.0

Ingredients

1-1.5 lbs boneless, skinless chicken breast

½ cup all-purpose flour

½ tsp salt

1 Tbsp seasoning salt (I use Tastefully Simple’s Seasoned Salt)

1 tsp black pepper

2 tsp paprika
1 large egg

2-3 Tbsp olive oil

Directions

Preheat oven to 400 degrees.

Cut your chicken into strips, as many as your prefer (I usually end up with 6-8 strips total).

Whisk together flour, salt, seasoning salt, pepper, and paprika in a bowl. Divide into two separate bowls**.

In a separate bowl, crack and beat one egg.

Working with one strip at a time, dip the chicken in the egg, into the first bowl of flour, back into the egg, and into the second bowl of flour.

Heat oil in a skillet. Once heated, turn down to low and fry chicken for about 2-5 minutes per side. Once the frying is done, put the chicken on a greased, foil-lined baking sheet. Bake for 10 minutes, turning over halfway.

Serve with your choice of sides and enjoy!

If you tried my original recipe, tell me: Do you prefer the original or the 2.0 version?

Cheers!

Molly

**This is if you want to double coat your chicken. If you’d rather just have a single coating, leave the flour mixture in one bowl. Dip the chicken in the egg once and in the flour mixture once, then move on to the next strip.