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Unfried Chicken

Rated as 4.27 out of 5 Stars

"This dish is a great substitute for the Southern fried chicken I grew up on. Baking and using cooking spray lowers the calories significantly. Delicious."
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2 h 15 m servings 394
Original recipe yields 4 servings


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  1. Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.
  2. Lightly grease a baking sheet.
  3. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
  4. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
  5. Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.
  6. Refrigerate breaded chicken at least 30 minutes.
  7. Preheat oven to 400 degrees F (200 degrees C).
  8. Lightly coat chicken pieces with cooking spray.
  9. Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.


  • Cook's Notes:
  • If you don't have buttermilk, add 4 teaspoons white vinegar to the 2 cups of milk. Let sit for 15 minutes.
  • Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading and marinade ingredients. The actual amount of either consumed will vary.

Nutrition Facts

Per Serving: 394 calories; 8.4 56.3 38.2 76 724 Full nutrition

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  1. 82 Ratings

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Most helpful positive review

I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs an...

Most helpful critical review

I added a pinch of salt and it still needed way more. I even made a tonkatsu sauce that went well but without it, it was pretty plain. Good crunch though!

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I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs an...

I was the original author of this recipe. I tried most of your suggestions and they really raised the flavor of the meat. As far as the coating falling off, it works better if you use a spatula ...

I used this on thighs (bone-in) and it turned out great!! Instead of a greased cookie sheet, I used crinkled up (and then sort of flattened) aluminum foil. It helps things like this to get crisp...

I make these for my granddaughters, but I use plain yogurt instead of buttermilk. I also eliminate the hot pepper sauce. These are fantastic and way better than McDonald's Chicken Nuggets.......

Followed the recipe fairly close. I didn't have cayenne, so subbed chili powder. I added 2 eggs to the marinade to aide in the making the coating stick better. And I added 1/2 C. of coconut just...

What an easy and fast dish. Buttermilk is a staple on our house so I had everything on hand. Followed the recipe exactly except cutting it in half for two people. Very tender inside, crispy on...

Loved the flavor (I added additional seasonings to suit my taste). There were just too many steps in the preparation. I think I was hungry and wanted to eat.

To the buttermilk I added about 1/4 c Franks Wing Sauce. To the bread crumbs (1/2 pinko and 1/2 whole wheat) I added 1 T Italian seasoninha with the rest of ingredients. I baked it on a roasting...

New Family favorite!!