Hi Renee! I haven’t had any trouble with my butter burning in this cook time, and I haven’t had comments from any readers who have had their butter burn either so I would use a separate oven thermometer to check your oven temperature or move it further from the element.

Yay! Thank you!

Thanks for sharing Karen!

Thanks for this – my family enjoyed – it’s the best “oven” fried I’ve tried. I used thighs and legs as well as breasts and all turned out tasty. I agree, your change from buttermilk to just the egg wash helps with the crispiness. I’ve used buttermilk in the past and chicken was soggy so I was happy to find your recipe. I did have to add some extra butter – so while it may not be “healthier” than traditional fried chicken, I think it was easier to prepare and less clean up. Thanks again!

absolutely FANTASTIC
GOING STRAIGHT INTO MY MEAL ROTATION

How do I keep the butter from burning at that oven temp? I couldn’t figure it out 🙁

Thanks for sharing Deborah!

Very good. I used a whole chicken cut up so I doubled the flour and panko. I also used some poultry seasoning, garlic powder and onion powder to chicken and flour mix/panko mixture. I also increased the butter to 1 stick of butter. As chicken pieces were large, I baked longer about 1hour & 15-20 minutes, flipping pieces after 30 minutes and spraying chicken with cooking spray. Chicken came out tender, juicy and with a nice crust. Thank you for sharing recipe.

Well, you certainly did not make the posted recipe.

Thank you for sharing Jena!