Baked Crispy Chicken
The ultimate guide to achieving perfectly crispy chicken without deep frying. This baked version contains approximately 50% less fat than its deep-fried counterpart while still delivering that satisfying crunch we all crave.
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Servings: 4 servings
Calories: 320kcal
Equipment
- Baking Sheet
- Wire rack
- Parchment Paper
- Mixing bowls
Ingredients
For the Chicken
- 2 pounds chicken thighs skin-on (bone-in or boneless)
- 1 cup buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Crispy Coating
- 1 1/2 cups panko breadcrumbs for extra crunch
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch the secret to crispiness!
- 1 tsp baking powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional for heat
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil or melted butter for that golden finish
- cooking spray for spraying the chicken
Instructions
- Combine the buttermilk, garlic powder, paprika, salt, and pepper in a large bowl. Add chicken pieces, ensuring they're fully coated. Cover and refrigerate for at least 30 minutes, though overnight marinating will yield the most tender results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- In a medium bowl, mix together panko breadcrumbs, flour, cornstarch, baking powder, and all seasonings. Drizzle the olive oil or melted butter over the mixture and use your fingers to work it in until you have a slightly moist, crumbly texture.
- Remove chicken pieces from the marinade, allowing excess to drip off. Thoroughly coat each piece in the breadcrumb mixture, pressing gently to ensure the coating adheres well. For extra-thick coating, dip each piece back into the buttermilk and then into the breadcrumb mixture a second time.
- Place the coated chicken pieces on the prepared wire rack, ensuring they don't touch. Spray lightly with cooking spray for extra crispiness.
- Bake in the preheated oven for 35-40 minutes, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- Allow the chicken to rest for 5 minutes before serving to let the juices redistribute throughout the meat.
Notes
- For best results, don't skip the wire rack as it allows air to circulate and creates crispy chicken all around.
- If using chicken breasts instead of thighs, reduce the baking time to 25-30 minutes.
- The chicken can be marinated for up to 24 hours for more flavor.
- For gluten-free version, substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes to restore crispiness.
- If using chicken breasts instead of thighs, reduce the baking time to 25-30 minutes.
- The chicken can be marinated for up to 24 hours for more flavor.
- For gluten-free version, substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes to restore crispiness.
Nutrition
Calories: 320kcal | Carbohydrates: 18g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 520mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2.2mg
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