How to Make Oven-Fried Chicken Breasts

Nancy Mock for Taste of Home

Place the baking sheet in the heated oven and bake the chicken for 15 minutes. Carefully flip the chicken breasts over using tongs or two forks—move them carefully so that you don’t accidentally tear off the breading. Bake the chicken for another 5-10 minutes until the chicken is baked through (to an internal temperature of 165°) and the breading is crispy and browned. The time it takes for the chicken to cook through will depend on how thick the cutlets are, with thinner cutlets finishing more quickly.

Let the chicken rest on the baking sheet for about five minutes. (This makes it easier to move the chicken without the breading falling off.) Serve the oven-fried chicken breasts right away while they’re warm.

Editor’s Tip: Whisk together 1/2 cup mayonnaise with 1/2 cup ketchup and a pinch of cayenne pepper to make a simple, homemade version of Mayochup to serve with these oven-baked chicken breasts.

How to Store Oven-Fried Chicken Breasts

Have these oven-fried cutlets waiting in the fridge or freezer for an easy meal down the road. After baking, allow the chicken to cool completely. Stack the breaded cutlets with pieces of wax paper (or butter wrappers!) between each one in a resealable bag or storage dish. Keep them in the fridge for up to five days. For longer storage, freeze them for up to three months.

To reheat the oven-fried chicken, first allow frozen cutlets to thaw in the fridge. Place the chicken on a lined baking sheet brushed with melted butter or coated with nonstick spray. Bake the cutlets at 350° for about 10 minutes, flipping them over once during baking, until they’re heated through.

You can also reheat the chicken in an air fryer: choose the reheat setting and air-fry the cutlets at 350° for 5-10 minutes. Check them every few minutes to make sure they don’t burn.

What to Serve with Oven-Fried Chicken Breasts

It’s hard to think of a side dish that wouldn’t go well with these crispy chicken breasts! Some of our favorites include veggie sides like coleslaw, collard greens and steamed broccoli. This fried chicken also pairs well with mac and cheese, cooked rice and fluffy biscuits served with butter. And don’t forget the saucy sides, like the homemade Mayochup in the recipe above. Ranch dressing, a spoonful of bottled chili crisp, barbecue sauce or a few drops of hot sauce are natural choices, too.