Baked Fried Chicken (5 Ingredients!)
This Baked Fried Chicken offers all the comforts of classic Southern cooking without the hassle of deep frying. It has 5 simple ingredients and creates an amazing crispy texture! Served with a homemade gravy, you can't go wrong!
Servings: 6 servings
Calories: 528kcal
Ingredients
- ¾ cup butter divided
- 1-1 ½ pounds boneless, skinless chicken breasts about 3 large breasts, halved
- 10 ounce box Kentucky Kernel Seasoned Flour
- 1 cup full-fat buttermilk
- 2-2 ½ cups milk
Instructions
- If needed, pound chicken breasts to a 1-inch thickness.
- Pour seasoned flour in 1 shallow bowl and buttermilk in another shallow bowl. Remove and set aside ¼ cup of the seasoned flour for the gravy.
- Lightly coat each cutlet in the seasoned flour and set aside. Once all are coated, working one at a time, submerge the cutlets into the buttermilk then coat and press into the flour. Lightly shake off any excess.
- Place ½ cup of the butter on a 15”x10” sheet pan and place in a preheated 425°F oven (Don’t let it burn). It should melt in 1-2 minutes.
- Place the coated cutlets in the melted butter on the sheet pan. Bake for 20 minutes. While it bakes, prepare the gravy.
- Melt the remaining butter in a medium skillet over medium heat. Whisk the reserved seasoned flour into grease and allow to cook for 2-3 minutes.
- Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to your desired consistency. Season with salt and pepper to taste. Simmer 3-5 minutes.
- Once the chicken has completed the initial 20 minutes bake time, use a thin metal flat turner to flip the chicken. Return the pan to the oven. Cook 3-5 minute then broil on high 3-5 minutes more until browned with an internal temperature of 165°F.
- Serve the chicken with a generous ladle of gravy drizzled over the top or in small bowls for dipping.
Video
Notes
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- Flipping Tip: Make sure the chicken pieces are coated well before baking. For successful chicken flipping, use a thin metal spatula. Handle the chicken with care when flipping to avoid scraping off the coating. Use a gentle motion to turn each piece over.
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- Chicken and Gravy Seasoning: I do not add salt to the chicken cutlets prior to coating them because the seasoned flour has the sodium level we prefer. I also recommend tasting the gravy prior to adding additional salt and/or black pepper.
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- Brine the Chicken: For extra juicy and flavorful chicken, consider brining the chicken pieces in salt water or buttermilk first. Drain and dry before proceeding with the recipe.
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- Gravy Recipe Adjustments: If your gravy is too thick, you can thin it out by gradually adding more milk until you reach the desired consistency. If it's too thin, you can thicken it by simmering it for a few more minutes or adding a cornstarch slurry (cornstarch mixed with cold water). Canola or vegetable oil can also be used in place of butter if desired.
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- Gluten-Free Option: If you're following a gluten-free diet, you can substitute Kentucky Kernel Seasoned Flour with their gluten-free flour version or your favorite blend of gluten free flour for both the chicken coating and the gravy thickener.
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- Dairy-Free Option: For a dairy-free version of the gravy, you can use olive oil or dairy-free margarine instead of butter, and almond milk or coconut milk instead of cow's milk.
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- Kentucky Kernel Seasoned Flour Alternatives: If Kentucky Kernel Seasoned Flour is unavailable, you can use another store-bought variety or make it from scratch by combining 2 cups all-purpose flour, 1 teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ½ teaspoon cayenne pepper (optional).
Nutrition
Calories: 528kcal | Carbohydrates: 39g | Protein: 33g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 2593mg | Potassium: 657mg | Sugar: 7g | Vitamin A: 970IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 17mg
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