Baked Crispy Chicken

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!

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)

Step 1: Preheat the Oven and Prep Like a Pro

This first step? It’s not glamorous, but it’s everything. Preheat your oven to 425°F (220°C). That high heat is going to work its magic on the coating and make things nice and crispy without frying.

Now here’s the trick that changes the game: line your baking sheet with parchment paper or foil (less mess), and then place a wire rack on top. That rack allows air to circulate underneath the chicken—translation: crispy on all sides, no soggy bottoms.

Honestly, once you try baking chicken this way, you’ll never go back to just tossing it on a flat pan.

Step 2: Build That Golden Crunch

Alright, now we’re getting into flavor territory.

Grab a shallow bowl or dish and mix up the coating:

• Panko breadcrumbs (don’t substitute with regular—trust me on this)

• Flour and a little cornstarch for lightness and crunch

• A good shake of paprika, garlic powder, onion powder, and oregano

• Salt and black pepper, because we season our food around here

• And a sprinkle of grated Parmesan, if you’re feeling a little extra (which, let’s be real, you probably are)

Give it a quick mix with a fork or your hands. You want every breadcrumb dancing in those seasonings.

Step 3: Whip Up a Simple Egg Wash

This part’s easy. In a second bowl, whisk together a couple of eggs and a splash of milk. It should look like something you’d use for French toast—smooth and a little frothy.

Why the egg wash? It’s the glue that holds everything together. No egg wash, no crunch. And we’re here for the crunch.

Step 4: Coat That Chicken Like You Mean It

Pat your chicken pieces dry with paper towels. This step is so easy to skip, but please don’t—it helps the coating stick and improves crispiness. Dry chicken = better texture. Every time.

Now dip each piece into the egg wash, let the excess drip off (no egg puddles, please), then dredge it in the breadcrumb mixture. Press down gently to make sure it sticks. You want full coverage here—no bare spots.

Transfer each piece to your prepared wire rack. Give yourself a moment to admire them. They’re already starting to look good.

Step 5: Bake ‘Em Golden

Spray the tops lightly with cooking spray, or drizzle just a bit of olive oil over each piece. This is your crispy insurance policy.

Pop them into your preheated oven and bake for 30–40 minutes, depending on the size and cut. If you’re working with bone-in pieces (like thighs or drumsticks), make sure they hit 165°F (74°C) in the center. A meat thermometer is your best friend here—no guessing games.

Oh, and about halfway through? Flip the chicken. Just once. It helps everything brown evenly and gives you that “fried but not fried” magic.

Step 6: Serve Like a Hero

Let the chicken rest for a few minutes when it comes out of the oven. It’s tempting to dig in right away—I get it—but resting helps lock in the juices.

Serve it hot. Pair it with something fresh like a citrusy arugula salad, or go cozy with roasted sweet potatoes or garlic rice. And don’t forget the dipping sauces: honey mustard, sriracha mayo, barbecue—whatever makes you happy.

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!