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Crispy Baked Chicken

Crispy Baked Chicken
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Crispy Baked Chicken combines juicy, tender meat with an irresistibly crunchy coating using an easy and healthier baking method. Perfect for family dinners or special occasions, this recipe ensures flavorful, crunchy chicken with simple ingredients and customizable flavors, delivering consistently perfect results without frying.

Ingredients

Chicken

  • Bone-in, skin-on chicken thighs or drumsticks (about 2 to 3 pounds)

Marinade

  • Buttermilk or yogurt (1 to 1½ cups)

Coating

  • All-purpose flour (1 cup) – or almond flour for gluten-free option
  • Seasoned bread crumbs (1 cup) – or gluten-free panko for gluten-free option
  • Paprika (1 teaspoon)
  • Garlic powder (1 teaspoon)
  • Salt (1 teaspoon)
  • Black pepper (½ teaspoon)
  • Grated Parmesan (optional, ¼ cup) for a cheesy finish
  • Optional: cayenne pepper or chili flakes (¼ teaspoon) for spicy kick
  • Optional: dried rosemary, thyme, or oregano (1 teaspoon) for herb infusion
  • Optional: lemon zest (1 teaspoon) for brightness

For Baking

  • Olive oil or melted butter (2 to 3 tablespoons) for drizzling or brushing

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels to ensure the coating sticks well and crisps up properly. Soak the pieces in buttermilk or yogurt for at least 30 minutes to tenderize the meat and add moisture.
  2. Make the Coating: In a shallow bowl, combine flour, seasoned breadcrumbs, paprika, garlic powder, salt, and pepper. Stir to evenly distribute the spices and ensure a uniform crust. Add any optional herbs, spices, parmesan, or lemon zest as desired.
  3. Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the dry coating mixture, pressing gently so it adheres to every nook and cranny.
  4. Prepare for Baking: Place the coated chicken on a wire rack set over a baking sheet. Lightly drizzle or brush olive oil or melted butter on the pieces to promote browning and crunch during baking.
  5. Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for 35 to 45 minutes until the chicken is cooked through, the coating is golden, and the juices run clear.
  6. Rest and Serve: Allow the chicken to rest for a few minutes after baking to let the juices redistribute, resulting in extra juicy bites contrasted with the crispy exterior.

Notes

  • Use a wire rack to elevate the chicken for even heat circulation and a crisp crust all around.
  • Pat drying the chicken before marinating is essential for crunchiness.
  • Don’t skip soaking in buttermilk or yogurt to tenderize the meat and enhance flavor.
  • Bake at high heat (425°F) to get a crispy coating without drying out the chicken.
  • Brush coating lightly with olive oil or melted butter to add crunch without sogginess.
  • Leftovers can be refrigerated for up to 3 days in an airtight container.
  • Freeze well-wrapped chicken pieces for meal prepping and extended storage.
  • Reheat in the oven at 375°F to maintain crispiness; avoid microwaving.
  • Customize flavor by adding cayenne for heat, herbs for aroma, or parmesan for cheesiness.
  • For gluten-free, swap flour and bread crumbs with almond flour and gluten-free panko.
  • Boneless chicken can be used but watch for shorter baking times to prevent drying.

Nutrition

Keywords: crispy baked chicken, baked chicken recipe, healthy chicken dinner, crunchy chicken, oven fried chicken, gluten-free chicken

Find it online: https://marygourmet.com/crispy-baked-chicken/