Why You’ll Love This Recipe

Crispy Oven Baked Chicken Fillet is a healthier alternative to traditional fried chicken, offering the same satisfying crunch without the extra oil. Perfectly seasoned and coated in a golden breadcrumb crust, these chicken fillets are juicy on the inside and irresistibly crispy on the outside. Ideal for weeknight dinners, meal prepping, or sandwiches, this recipe delivers flavor and convenience in one.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastssalt and peppergarlic powderonion powderpaprikabuttermilk (or milk with a splash of vinegar)all-purpose flourpanko breadcrumbsparmesan cheese (optional)olive oil spray or cooking spray

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a lightly greased wire rack.

Slice the chicken breasts horizontally into fillets and season with salt, pepper, garlic powder, onion powder, and paprika.

Marinate the chicken fillets in buttermilk for at least 30 minutes (or overnight for best flavor).

Prepare a dredging station: one bowl with flour, one with seasoned breadcrumbs (mix panko with optional parmesan), and one with the marinated chicken.

Remove each fillet from the buttermilk, dredge in flour, return to the buttermilk briefly, then coat evenly with the breadcrumb mixture.

Place the coated fillets on the prepared baking sheet and lightly spray with olive oil.

Bake for 20-25 minutes, flipping halfway through, until the coating is golden and crispy and the internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields 4-6 fillets.Preparation time: 15 minutesMarinating time: 30 minutesBaking time: 20-25 minutesTotal time: 1 hour 10 minutes (including marinating)

Variations

Swap panko with crushed cornflakes for extra crunch.

Add cayenne pepper or chili powder for a spicy kick.

Use gluten-free flour and breadcrumbs for a gluten-free version.

Top with a slice of cheese and broil for a melted cheesy crust.

Slice into strips for crispy chicken tenders or wraps.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a preheated oven at 375°F (190°C) for 10 minutes or until heated through and crispy.To freeze, place uncooked breaded fillets on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 extra minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great and offer extra juiciness.

Do I have to use buttermilk?

No, you can substitute with regular milk and a splash of lemon juice or vinegar.

What if I don’t have panko?

Regular breadcrumbs work, but panko gives a crunchier texture.

How do I keep the breading from falling off?

Double-coating and lightly pressing the breadcrumbs onto the chicken helps it stick better.

Is it okay to skip the marinating step?

Yes, but marinating adds flavor and tenderness.

Can I air fry this recipe?

Yes, air fry at 375°F (190°C) for 18-20 minutes, flipping halfway.

How do I know the chicken is done?

Use a meat thermometer to ensure it reaches 165°F (74°C) internally.

Can I make it dairy-free?

Yes, use a dairy-free milk alternative with lemon juice or vinegar.

Can I make these ahead?

Yes, bread the fillets and refrigerate for up to a day before baking.

Can I serve this with sauce?

Absolutely—great with honey mustard, ranch, barbecue, or spicy mayo.

Conclusion

Crispy Oven Baked Chicken Fillet is an easy, family-friendly meal that brings the comfort of fried chicken without the mess or calories. With its juicy center and crispy coating, it’s a versatile dish that can be enjoyed on its own or in sandwiches, salads, and more. A reliable go-to for busy nights or meal prep, it’s a must-try recipe you’ll keep coming back to.