Oven-Baked Fried Chicken
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Servings: 2 - 4
- Course: Main Dish
This lightened up version of a classic favorite is easy and delicious. Crispy, moist, flavorful, and best of all, healthy! This no-fail recipe also becomes a meal on-the-go, using Bakeware Pans. Focus on enjoying a family favorite instead of worrying about clean up!
Reynolds Kitchens tip
Spend more time enjoying this mouth-watering, crispy chicken and less time worrying about a messy dish to clean up later! Making any dressed up meals in a Bakeware Pan will allow you to take it on the go so that there’s little-to-no cleanup when you’re done. Just bake your meal and enjoy time with your family and friends – no worrying required!
- 2 large boneless, skinless chicken breasts
- 3 cups whole milk
- 1 cup all purpose flour
- 1 tablespoon paprika
- 1 tablespoon all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 stick butter, melted
- 1/4 cup fresh flat leaf parsley (optional)
CUT chicken breasts in half, lengthwise, to create 4 even portions.
PLACE chicken in a large bowl and marinate in milk for about 20 minutes.
MIX together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.
PREHEAT oven to 400ºF.
MELT butter and pour into 9x13 Reynolds® Bakeware Pan, coating the bottom of the pan.
DIP each chicken breast, one at a time, in the flour mixture. COAT both sides liberally. PLACE in pan.
REPEAT with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
BAKE at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
Remove from oven and transfer to a serving dish or serve directly from your Reynolds® Bakeware Pan! Garnish with parsley if desired. Enjoy!