Craving that crispy, juicy chicken without all the oil and mess of frying? This Baked Crispy Chicken recipe is the absolute answer! This recipe has everything that you love, such as crunch and flavor from crispy chicken without the feeling of embarrassing extra calories; everything you would acquire from deep frying will be in this absolutely divine oven-baked chicken recipe. Perfect for a family dinner, game night, or meal prep, you will find this one down-at-home recipe to be an easy favorite. Let’s jump into this simple & delicious way to make some crispy, glistening, and flavorful chicken; they’re so good that every bite’s perfection!
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Ingredients
For the Chicken:
- Chicken pieces (4-6 pieces, bone-in and skin-on or boneless, such as drumsticks, thighs, or breasts)
- Olive oil (2 tbsp)
For the Crispy Coating:
- Panko breadcrumbs (1 cup)
- All-purpose flour (½ cup)
- Cornstarch (¼ cup)
- Paprika (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Dried oregano (1 tsp)
- Salt (1 tsp)
- Black pepper (½ tsp)
- Grated Parmesan cheese (¼ cup, optional)
For the Egg Wash:
- Eggs (2 large)
- Milk (¼ cup)
Instructions
Step 1: Preheat the Oven and Prepare the Baking SheetPreheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top. This will allow air to circulate around the chicken and help it become crispy.
Step 2: Prepare the Crispy CoatingIn a shallow dish or bowl, combine the panko breadcrumbs, flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and grated Parmesan cheese (if using). Mix well to ensure all the seasonings are evenly distributed.
Step 3: Prepare the Egg WashIn another shallow dish or bowl, whisk together the eggs and milk until well combined.
Step 4: Coat the ChickenPat the chicken pieces dry with paper towels. This will help the coating adhere better and create a crispier texture. Dip each piece of chicken into the egg wash, allowing any excess to drip off, then dredge it in the breadcrumb mixture, pressing lightly to ensure an even coating. Place the coated chicken pieces on the prepared wire rack on the baking sheet.
Step 5: Bake the ChickenDrizzle the chicken pieces lightly with olive oil or use a cooking spray to help them crisp up. Bake in the preheated oven for 30-40 minutes, or until the chicken is golden brown and crispy. For bone-in pieces, make sure the internal temperature reaches 165°F (74°C) when tested with a meat thermometer. If needed, flip the chicken halfway through cooking to ensure even browning.
Step 6: Serve and EnjoyRemove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your crispy baked chicken hot, with your favorite dipping sauce or alongside a fresh salad, roasted vegetables, or rice.
Serving and Storage Tips
Enjoy this crispy chicken and pair it with mashed potatoes, coleslaw, some steamed veggies, or a fresh green salad for a proper meal.
Store leftover in an airtight container in the fridge; they should last for 3 days at most, safely edible.
To reheat and maintain the crispiness factor, heat at 350°F (175°C) in a preheated oven for 10 minutes or use an air fryer set at around 3-5 minutes.
Helpful Notes
If you want a quite crispy effect with your chicken, one way to achieve this is to use panko bread crumbs, as they are crunchier and less heavy compared to regular ones.
Again, an option could be adding a pinch of chili powder or cayenne pepper for more heat from the inside-out.
Remember to dry off your chicken with paper towels first before putting it in breading. This will help all the coatings stick with the chicken; it might turn out even crispier that way.
Tips from Well-Known Chefs
Gordon Ramsay recommends that you season the chicken with salt and pepper. Encrusting ensures that you get this full taste of crispy meat.
Ina Garten says that, to enhance the flavor, you should add a little Parmesan to the breading mix.
The last suggestion came from Rachael Ray, who said you can increase the evaporation of the moisture by including a wire rack on the baking sheet.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts or thighs?
Yes, boneless chicken can be used, but it may cook faster. Check for doneness around the 20-25 minute mark.
How can I make this recipe gluten-free?
Use gluten-free panko breadcrumbs and a gluten-free flour blend.
Can I use other types of chicken pieces?
Absolutely! Go ahead with drumsticks, thighs, wings—whatever suits your fancy! Adjust cooking time as needed for different cuts.
What if I don’t have a wire rack?
Naturally! If you don’t have a wire rack, place your chicken directly on a parchment-lined baking sheet. Make sure to flip the chicken midway, so you get nice and crispy all around.
How could I make this chicken more spicy?
Feel free to sprinkle some more paprika, cayenne pepper, or chili powder to the breadcrumb mix.
Dairy-free chicken?
Pretend it has your favorite dairy-free milk-like almond or oat work in place of cow milk in the egg wash and forget about the Parmesan.
How can I stop the chicken from getting soggy?
Have the chicken butterfly spaced out on the wire rack; do not overcrowd the rack. This allows optimum air circulation and will result in crispy goodness.
Can I prepare the chicken ahead of time?
You can coat the chicken beforehand and store it in the fridge up to 4 hours prior.
How do I know when the chicken is done?
You’ll need a meat thermometer. The chicken needs to reach an internal temperature of 165°F (74°C) in order to be ready.
What can I serve with crispy baked chicken?
You could consider mashed potatoes, coleslaw, roasted vegetables, mac and cheese, or a simple garden salad to go with your crispy baked chicken.
Enjoy your Baked Crispy Chicken—delicious, crunchy, and a much healthier take on a favorite classic!
