This oven-fried chicken features crispy, golden-brown chicken breasts baked with a seasoned flour coating, paired with a silky cream gravy made from pan drippings. It delivers authentic fried chicken texture and flavor without the deep-frying mess.
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Preheat your oven to 425°F (220°C).
Place 1/2 cup of butter on a large sheet pan and place it in the preheating oven to melt. Keep a close eye on it to ensure it doesn't burn.
While the butter melts, prepare the dredging station. Pour about 2 cups of seasoned flour into a shallow dish and 1 cup of buttermilk into another. Set aside about 1/4 cup of the seasoned flour for the gravy.
Dredge each chicken cutlet first in the flour, then dip it completely in the buttermilk, and finally coat it once more in the flour, shaking off any excess.
Carefully remove the hot pan with the melted butter from the oven. Arrange the coated chicken pieces in a single layer on the pan.
Bake for 20 minutes.
While the chicken is baking, prepare the gravy. Melt 3 tablespoons of butter in a skillet over medium heat.
Whisk in the reserved 1/4 cup of seasoned flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk. Bring to a simmer and cook, stirring frequently, until the gravy has thickened to your desired consistency.
After 20 minutes, remove the chicken from the oven. Using a thin metal spatula, carefully flip each piece.
Return the pan to the oven and bake for another 3-5 minutes.
Turn the oven to broil and broil for 3-5 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C).
Serve the oven-fried chicken hot with the cream gravy and your favorite sides.
Store chicken and gravy separately in airtight containers up to 3 days. Reheat chicken covered at 350°F for 10–12 minutes; warm gravy gently on the stovetop.
Yes, but increase oven time to 35–40 minutes and check that internal temperature reaches 165°F at the thickest part.
Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes before using.
Make it fresh after cooking the chicken to capture the pan drippings, but you can reheat stored gravy gently on the stovetop with a splash of milk.
Store chicken and gravy separately in airtight containers for up to 3 days. Reheat chicken at 350°F for 10–12 minutes until warmed through.
