This recipe delivers the satisfying crunch and savory taste of fried chicken, but without the excess oil. By using a clever coating and baking at a high temperature, you’ll get juicy chicken with a golden, crispy crust.
Ingredients:
- For the Chicken:
- 2 lbs bone-in, skin-on chicken pieces (breasts, thighs, drumsticks)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit for 5 minutes)
- 1 tbsp hot sauce (optional, for flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- For the Coating:
- 2 cups all-purpose flour
- 1 cup cornflakes, finely crushed
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Other:
- Cooking spray (high-heat, like avocado or grapeseed oil)
Instructions:
- Prepare the Chicken:
- In a large bowl, combine the buttermilk, hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper.
- Add the chicken pieces and ensure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Coating:
- In a separate large bowl, combine the flour, crushed cornflakes, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), 1 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to combine.
- Coat the Chicken:
- Preheat your oven to 400°F (200°C).
- Remove the chicken pieces from the buttermilk, allowing excess to drip off.
- Dredge each piece of chicken in the flour mixture, ensuring it is fully coated. Press the coating firmly onto the chicken.
- Place the coated chicken onto a rack placed on a baking sheet. This helps the underside of the chicken to also crisp.
- Bake the Chicken:
- Generously spray the chicken pieces with cooking spray, ensuring the entire surface is coated.
- Bake for 40-50 minutes, or until the chicken is golden brown and cooked through. An internal temperature of 165°F (74°C) should be reached.
- Half way through the cooking process respray the chicken with the cooking spray.
- If your oven has a broil setting, you can broil the chicken for the last 1-2 minutes to achieve an extra crispy crust. Watch closely to prevent burning.
- Rest and Serve:
- Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
- Serve hot with your favorite sides.
Tips for Extra Crispy Chicken:
- Use a Rack: Baking on a rack allows hot air to circulate around the chicken, resulting in a crispier crust.
- Don’t overcrowd the pan: Overcrowding will cause the chicken to steam instead of crisp.
- Dry Chicken: pat the chicken dry with paper towels before submerging it into the buttermilk mixture. This will help the coating adhere better.
- Double Dip: For an extra thick and crispy crust, you can double dip the chicken in the buttermilk and flour mixture.
- Cornflakes: The crushed cornflakes add a great deal of crispiness. Make sure they are finely crushed.
- High Heat Spray: High heat cooking spray is very important for proper crisping.
- Oven Temperature: Ensure your oven is fully preheated.