Baked BBQ Fried Chicken Recipe -

This recipe brings together the absolute best of both worlds: the irresistible crunch of classic southern double-dredged fried chicken and the rich, sticky goodness of slow-caramelized barbecue sauce.

By flash-frying the strips first and finishing them in the oven smothered in sauce, you get tender chicken wrapped in a crispy, flavorful crust that holds up beneath a smoky glaze.

Quick Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings

Ingredients

For the Liquid Egg Wash

3 large eggs
1 cup cold water
½ cup milk
2 tbsp salt
2 tbsp freshly ground black pepper

For the Seasoned Flour Dredge

6 cups all-purpose flour
¼ cup salt
5 tsp ground black pepper
2 tbsp minced garlic
2 tbsp mesquite seasoning blend

For Frying & Baking

3 lbs boneless, skinless chicken breasts (cut into uniform strips)
~4 cups frying oil (vegetable, canola, or peanut oil)
1 tsp butter (to grease the baking dish)
1 bottle (12 oz) barbecue sauce of your choice

Step-by-Step Instructions

Step 1: Set Up Your Dredging Station

In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of salt, and 2 tablespoons of black pepper until the egg wash is completely smooth.
In a separate large bowl, combine the flour, ¼ cup salt, 5 teaspoons of black pepper, minced garlic, and mesquite seasoning. Stir well to evenly distribute the spices throughout the flour.

Step 2: Heat the Frying Oil

Fill a deep, heavy skillet, Dutch oven, or wok about halfway full with your frying oil.
Heat over medium-high heat until the oil reaches 365°F (180°C).

Step 3: Double-Dredge the Chicken

Working in manageable batches, submerge a chicken strip into the egg mixture.
Transfer it into the seasoned flour bowl, coating it thoroughly.
Dip the strip back into the egg wash, then coat it a second time in the flour mixture. Shake off any excess flour before frying. (This double-coating creates an ultra-crispy crust).

Step 4: Flash-Fry the Strips

Gently place the coated chicken strips into the shimmering oil. Do not overcrowd the pan.
Fry each side for 3 to 5 minutes until golden brown, flipping once.
Remove the chicken and drain briefly on a wire rack or paper-towel-lined plate.

Step 5: Sauce and Bake

Preheat your oven to 300°F (150°C). Lightly butter a 12×20-inch glass baking dish (or two 9×13-inch dishes).
Pour a thin layer of barbecue sauce over the bottom of the dish to keep the chicken from sticking.
Arrange the golden fried chicken strips in a single layer across the pan.
Generously drizzle the remaining barbecue sauce across the top of all the strips.
Place in the oven and bake for 10 to 15 minutes, until the sauce thickens and caramelizes into a glossy coating. Serve hot!

Pro Cooking Tips

Maintain Oil Temperature

Keep a thermometer handy while frying. If the oil temperature drops too far below 365°F (180°C), the crust will absorb excess oil and become soggy instead of crispy.

Keep One Hand Dry

When dredging, designate one hand for the wet egg mixture and the other for the dry flour. This prevents your fingers from getting weighed down with dough clusters.

Skip the Sauce (Optional)

The fried coating is so well-seasoned that these strips taste fantastic straight out of the fryer! If serving a crowd with mixed preferences, sauce half the batch and leave the rest plain.

Nutrition Facts (Per Serving)

Note: Nutritional values account for an estimated 10% oil absorption during frying, as well as full usage of batter ingredients.

Nutrient	Amount	% Daily Value*
Calories	568 kcal	—
Total Fat	20 g	26%
Saturated Fat	5 g	23%
Cholesterol	113 mg	38%
Sodium	2171 mg	94%
Total Carbohydrate	68 g	25%
Dietary Fiber	3 g	10%
Total Sugars	8 g	—
Protein	28 g	55%
Calcium	68 mg	5%
Iron	5 mg	27%
Potassium	351 mg	7%