The Secret to Crispy Perfection: Baked Fried Chicken Recipe

The Secret to Crispy Perfection: Baked Fried Chicken Recipe

Craving crispy, juicy fried chicken without the guilt of deep-frying? Look no further! This baked fried chicken recipe delivers all the flavor and texture you love, minus the extra grease. It’s perfect for a satisfying weeknight dinner or a casual weekend gathering.

Ingredients:

• For the Chicken:
  • 4 bone-in, skin-on chicken breasts or thighs (or a mix)
  • 1 tablespoon olive oil
  • 2 cups buttermilk (or plain yogurt thinned with milk)
  • 1 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional, for a smoky flavor)
  • 1/2 teaspoon cayenne pepper (optional, for a kick)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup panko breadcrumbs (optional, for extra crunch)

Instructions:

1. Prep the Chicken:

   • Preheat your oven to 425°F (220°C).
   • Pat the chicken pieces dry with paper towels. This helps the breading adhere better.

2. Marinate (Optional, but Recommended):

   • In a large bowl, whisk together the buttermilk (or yogurt mixture) with 1 tablespoon of olive oil. Season with a pinch of salt and pepper (optional, as the buttermilk usually has some saltiness).
   • Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for even more flavorful chicken.

3. Create the Breading:

   • In a shallow dish or baking sheet, combine the flour, paprika, garlic powder, onion powder, smoked paprika (if using), cayenne pepper (if using), black pepper, and salt.

4. Breading Station:

   • Set up a breading station. You’ll need three bowls or shallow dishes: one with the buttermilk marinade (if using), one with the seasoned flour mixture, and one (optional) with the panko breadcrumbs.

5. Breading the Chicken:

   • If you marinated the chicken, remove it from the marinade and let any excess drip off. Don’t rinse!
   • Dredge each chicken piece in the seasoned flour mixture, coating it evenly.
   • Dip the floured chicken back into the buttermilk marinade (if using) for a second coat.
   • Finally, for extra crunch, dredge the chicken in the panko breadcrumbs (optional).

6. Baking Time:

   • Arrange the breaded chicken pieces on a baking sheet lined with a wire rack (this allows air to circulate for optimal crispness). You can also use a parchment-lined baking sheet, but the bottom side might not get as crispy.
   • Drizzle the chicken with a little extra olive oil for added flavor (optional).
   • Bake the chicken for 25-30 minutes, then flip the pieces carefully with tongs.
   • Bake for an additional 15-20 minutes, or until the chicken is golden brown, crispy on the outside, and cooked through to an internal temperature of 165°F (74°C).

7. Rest and Serve:

   • Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute for a more flavorful and tender result.

Tips:

• Don’t overcrowd the baking sheet. This can prevent the chicken from crisping evenly. If necessary, bake the chicken in batches.
• For extra crispy skin, you can broil the chicken for the last 1-2 minutes of cooking. Just keep a close eye on it to prevent burning.
• Serve your baked fried chicken with your favorite dipping sauces, mashed potatoes, coleslaw, mac and cheese, or any other sides you enjoy.

Enjoy your delicious, healthier take on classic fried chicken!