Oven-Baked Breaded Chicken Breast Recipe

If you’re craving that classic crispy, juicy chicken without the mess and guilt of frying, then this Oven-Baked Breaded Chicken Breast Recipe is going to be your new go-to. Seriously, I absolutely love how this turns out every single time — golden, crunchy crust on the outside, tender and flavorful inside, all with minimal effort. When I first tried this recipe, I was amazed at how easy it was to get that irresistible “fried” texture just by baking. Trust me, once you make this, your family dinners will never be the same!

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Ingredients You’ll Need

These ingredients work beautifully together—the buttermilk softens the chicken and the cornflake coating gets brilliantly crunchy. Pro tip: For the cornflakes, pick the plain kind without added sugar to keep your coating savory and crisp.

• Boneless skinless chicken breasts: Pounding them to ½-inch thickness helps them cook evenly and stay juicy.
• Buttermilk: Acts as a tenderizer — the acid breaks down proteins for super tender chicken.
• Hot sauce (like Sriracha): Adds a gentle kick; you can adjust or skip it if you prefer mild flavors.
• All-purpose flour: Helps the coating stick and creates a base layer for crunchiness.
• Crushed corn flakes: This gives the irresistible crispy texture without deep frying.
• Paprika: Adds smoky sweetness and beautiful color.
• Kosher salt: Essential for seasoning to enhance all the flavors.
• Freshly ground black pepper: Adds a subtle heat and depth.
• Cayenne: Just a touch to brighten the coating with warmth.
• Garlic powder: For that savory punch you can’t live without.
• Onion powder: Rounds out the flavor profile perfectly.
• Poultry seasoning: The secret touch for a hint of herbaceous complexity.

Variations

I love how flexible this Oven-Baked Breaded Chicken Breast Recipe is—you can easily make it your own with a few tweaks. I encourage you to experiment with different spice blends or coatings to fit your mood or dietary needs.

• Spicy Buffalo Style: Swap the hot sauce for your favorite buffalo sauce, and add some blue cheese crumbles as a garnish—I tried this once and my friends couldn’t get enough!
• Gluten-Free Crunch: Use gluten-free corn flakes and almond flour instead of all-purpose flour; the result is just as crispy and tasty.
• Herb-Infused: Add fresh finely chopped rosemary or thyme to the cornflake mixture for an herby twist that’s especially lovely in spring.
• Cheesy Crust: Mix some grated Parmesan into the cornflake crumbs for an extra layer of savory goodness; this became a regular in my house after the first try!

How to Make Oven-Baked Breaded Chicken Breast Recipe

Step 1: Marinate the Chicken for Tenderness and Flavor

Start by placing the pounded chicken breasts in a large ziptop bag with the buttermilk and hot sauce. Seal the bag and turn it to make sure each piece is fully coated. Then pop it in the fridge for at least 2 hours—overnight if you have the time. This marinade step is a game-changer; it gives the chicken a subtle tang and melt-in-your-mouth texture every time.

Step 2: Prep Your Oven and Coating Stations

Position a wire rack in the center of your oven and preheat it to 400°F. Lightly spray the wire rack with nonstick spray and place it on a rimmed baking sheet—this allows hot air to circulate and keeps the coating crisp. Next, set up your dredging station with flour on one plate, the reserved marinade in a bowl, and the cornflake-spice mixture in another. This setup keeps your workflow smooth and mess minimal.

Step 3: Dredge and Coat the Chicken

Remove the chicken from the bag, shaking off excess marinade, and place on a clean plate. First, coat each piece thoroughly in flour, then dip it back into the marinade bowl, and finally press it well into the cornflake mixture. Patting the crumbs on helps them stick better. This three-step dredging trick is what creates that robust, crunchy crust you’re aiming for.

Step 4: Bake to Crispy Perfection

Arrange the coated chicken pieces evenly on your wire rack and bake at 400°F for 15 minutes. Then, lower the heat to 350°F and bake for another 15 to 20 minutes until the chicken reaches an internal temperature of 155-165°F. Resist the urge to skip using a thermometer—this is key for juicy, perfectly cooked chicken. After baking, let the chicken rest for about 5 minutes; this helps the juices redistribute and keeps every bite juicy.

How to Serve Oven-Baked Breaded Chicken Breast Recipe

Garnishes

I love sprinkling a little fresh parsley or chopped chives on top to add a pop of color and fresh flavor. A squeeze of lemon juice just before serving brightens everything up and balances the richness of the coating beautifully. Sometimes I even add a side of garlic aioli for dipping—it’s a total hit.

Side Dishes

This chicken pairs wonderfully with classic mashed potatoes, steamed green beans, or a simple arugula salad with a citrus vinaigrette. For a cozy meal, roasted sweet potatoes or garlic Parmesan asparagus are favorites in my house.

Creative Ways to Present

For a special occasion, I like slicing the chicken thin and serving it over creamy polenta with a drizzle of herb oil. Another fun idea is stacking it on sandwiches with lettuce, tomato, and a smear of mayo for a crowd-pleasing meal that’s perfect for picnics or casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually last about 3 days. When plated, I always try to separate pieces with parchment paper to avoid the coating sticking together and losing its crisp.

Freezing

Honestly, I don’t recommend freezing this recipe because the cornflake crust tends to get soggy after thawing. Fresh is best for that crunch everyone loves!

Reheating

To reheat leftovers, I place the chicken on a baking sheet in a preheated 350°F oven for about 10-15 minutes. This helps restore crispiness without drying it out. Microwave reheating always leaves the crust sad and soggy, and trust me—I learned that the hard way.

FAQs

Final Thoughts

I can’t recommend this Oven-Baked Breaded Chicken Breast Recipe enough—it’s become one of my family’s absolute staples. I love that it’s fuss-free, delivers that crave-worthy crunch, and keeps dinner flavor-packed without frying. Whether you’re cooking for busy weeknights or impressing guests, this recipe’s got your back. Give it a try, and I bet it’ll become your favorite way to enjoy crispy chicken too!

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