🍗 Crispy Baked Fried Chicken
🛒 Ingredients:
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4 bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred)
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
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1 tsp hot sauce (optional, for marinade)
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1½ cups all-purpose flour
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½ cup breadcrumbs or crushed cornflakes (for extra crunch)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional)
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Salt & black pepper to taste
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3–4 tbsp butter (melted), or spray oil
🔪 Instructions:
1. Marinate the Chicken
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Combine chicken with buttermilk and hot sauce in a bowl or zip-top bag.
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Marinate in the fridge for at least 1 hour, ideally overnight.
2. Preheat Oven
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Preheat to 400°F (200°C).
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Line a baking sheet with parchment paper or foil, then place a wire rack on top (for crisping). Lightly grease the rack.
3. Dredge the Chicken
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In a shallow bowl, mix flour, breadcrumbs, and spices.
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Remove chicken from marinade, letting excess drip off, and dredge in the flour mixture until well coated.
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Press gently to help the coating stick.
4. Prepare for Baking
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Place chicken pieces on the wire rack.
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Drizzle with melted butter or spray generously with cooking oil to help crisp the coating.
5. Bake
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Bake for 35–45 minutes, turning once halfway through, until golden brown and the internal temp is 165°F (74°C).
6. Serve
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Let rest for 5 minutes before serving. Great with mashed potatoes, slaw, or corn on the cob!
✅ Tips:
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Air fryer version: Cook at 380°F (193°C) for 22–25 minutes, flipping halfway.
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No wire rack? Flip chicken halfway and extend baking time slightly to keep it crisp.
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Want it extra crispy? Use crushed cornflakes or panko breadcrumbs in place of some flour.
Let me know if you’d like a spicy Nashville-style, gluten-free, or oven-fried tenders variation!