Why You’ll Love This Recipe

Crispy Oven Baked Chicken Fillet offers the perfect balance of juicy, tender meat with a crunchy, golden crust—all without deep frying. It’s a healthier alternative to traditional fried chicken, packed with flavor and ideal for weeknight dinners, meal prepping, or a family-friendly lunch. With simple ingredients and easy steps, you’ll have a satisfying main dish ready in no time.

ingredients

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

boneless, skinless chicken breasts
buttermilk or plain yogurt (for marinating)
garlic powder
paprika
salt
black pepper
eggs
all-purpose flour
breadcrumbs (panko for extra crispiness)
olive oil or cooking spray

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

Pound the chicken breasts to an even thickness for even cooking.

In a bowl, marinate the chicken in buttermilk, garlic powder, paprika, salt, and pepper for at least 30 minutes (or overnight for deeper flavor).

Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.

Remove chicken from the marinade, let excess drip off, then dredge in flour, dip in eggs, and coat thoroughly in breadcrumbs.

Place the breaded fillets on the baking sheet. Lightly spray or drizzle 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 fillets.
Preparation time: 15 minutes
Marinating time: 30 minutes to overnight
Baking time: 20-25 minutes
Total time: 1 hour to overnight (depending on marination)

Variations

Use crushed cornflakes instead of breadcrumbs for extra crunch.
Add Parmesan cheese to the breadcrumb mixture for a cheesy twist.
Season the flour with cayenne pepper or Italian herbs for added depth.
Make it gluten-free by using almond flour and gluten-free breadcrumbs.

storage/reheating

Store leftover chicken fillets in an airtight container in the refrigerator for up to 3 days.
To reheat and keep the crispiness, warm in an oven or air fryer at 375°F (190°C) for 5-7 minutes.
Avoid microwaving to preserve the crispy texture.
Fillets can be frozen for up to 2 months—reheat from frozen or thaw first for best results.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay juicy.

Why isn’t my coating crispy enough?
Make sure to use a wire rack and spray oil generously to promote crisping.

Can I skip the marinating step?
You can, but marinating enhances tenderness and flavor.

Is it necessary to flip the chicken during baking?
Yes, it ensures even browning on both sides.

Can I air fry this recipe instead?
Absolutely, air fry at 400°F (200°C) for 15-18 minutes.

Can I prepare it in advance?
Yes, bread the fillets and refrigerate for up to 24 hours before baking.

Can I add cheese to the breadcrumb mixture?
Yes, grated Parmesan adds great flavor and texture.

What side dishes go well with this?
Try mashed potatoes, coleslaw, roasted veggies, or a fresh salad.

Is this recipe spicy?
Not inherently, but you can adjust spices to your preference.

Can I use pre-seasoned breadcrumbs?
Yes, but adjust the added salt accordingly.

Conclusion

Crispy Oven Baked Chicken Fillet is a wholesome, satisfying dish that delivers on both taste and texture. It’s simple to make, endlessly customizable, and a reliable favorite for any occasion. Bake a batch tonight and enjoy a guilt-free take on crispy comfort food.