This recipe delivers the satisfying crunch of fried chicken without the deep-frying. The chicken is coated in a flavorful blend of spices and breadcrumbs, then baked to golden perfection.
Ingredients:
- For the Chicken:
- 2-3 lbs chicken pieces (breasts, thighs, drumsticks)
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For the Coating:
- 1 1/2 cups breadcrumbs (panko breadcrumbs work best for extra crispiness)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup grated parmesan cheese (optional)
- 1/2 cup melted butter, or olive oil.
Instructions:
- Prepare the Chicken:
- Wash and pat the chicken pieces dry.
- In a large bowl, combine the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder, and onion powder.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor and tenderness.
- Prepare the Coating:
- In a separate shallow dish, combine the breadcrumbs, flour, 1 teaspoon salt, paprika, thyme, oregano, cayenne pepper (if using), and parmesan cheese (if using). Mix well.
- Melt the butter, or measure out the olive oil into a small bowl.
- Coat the Chicken:
- Preheat your oven to 400°F (200°C).
- Take a piece of chicken from the buttermilk mixture, allowing any excess to drip off.
- Dredge the chicken in the breadcrumb mixture, pressing firmly to ensure the coating adheres.
- Dip the breaded chicken into the melted butter or olive oil, making sure that all sides of the chicken get coated.
- Place the coated chicken pieces on a wire rack placed over a baking sheet. This allows air to circulate and ensures crispiness.
- Bake the Chicken:
- Bake for 20 minutes.
- Flip the chicken pieces and bake for another 20-30 minutes, or until the chicken is golden brown and cooked through. An internal temperature of 165°F (74°C) should be reached.
- If you would like the chicken to be even more golden brown, you can broil it for the last 1-2 minutes of cooking time, but watch it closely so it does not burn.
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or corn.
Tips for Extra Crispiness:
- Use panko breadcrumbs for a coarser, crispier coating.
- Ensure the chicken is thoroughly dried before coating.
- Use a wire rack to allow air to circulate around the chicken.
- Do not overcrowd the pan.
- A light spray of cooking oil on the chicken just before it goes into the oven can help with browning.
- For extra crispy skin, you can turn the oven up to 425F for the last 10 minutes of cooking.