Crispy Chicken Recipe Baked

This crispy chicken recipe produces chicken legs that are crunchy and crispy on the outside, and tender and moist on the inside. Also, these crispy chicken drumsticks are baked not deep-fried. A delicious and simple recipe that gets done in a little over an hour.

Table of Content

• About this recipe
• Ingredients and substitues
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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My kids love KFC style crispy chicken. I love it too, but the thought of all that oil-soaked food just does not work for me. So, of course, I had to figure out how to give my kids crispy chicken that was not loaded in oil. I found a few recipes online, but those also add a ton of oil to get the chicken to be crispy.

In truth, you don't need so much oil if you use the right marinade that keeps the chicken tender and juicy on the inside. And, with the right coating outside that bakes nice and crisp.

About this recipe

This recipe is a similar version of my chicken schnitzel, breaded chicken breast, parmesan-crusted chicken, or my buttermilk baked crispy chicken. Chicken legs or thighs are all you need to make this dish, the rest of the ingredients are pantry staples. The breadcrumb coating keeps the chicken pieces tender and juicy.

The secret to making these chicken legs crispy is the use of rice flour, cornstarch, and semolina along with the breadcrumbs. Rice flour and cornstarch, when combined with the marinade, bake hard. The semolina works wonderfully in adding a nice crunch, while the breadcrumbs makes sure it's not too hard.

The recipe can be quick or not depending on the time you choose to marinate it. The marinade and coating take just 5 minutes to combine, while the chicken takes about 45 minutes to bake. Simultaneously, you can also make a side of mashed potatoes, roast potatoes, or rice such as my turmeric rice or rice pilaf with fruit and nuts.

Ingredients and substitues

• Chicken - It is best to use chicken thighs or chicken legs for this recipe.
• Yogurt - I like to use thick Greek yogurt to keep the amount of liquid in control. It also helps tenderize the chicken.
• Egg yolk - Helps bind all the ingredients together and keep it from breaking apart when baked.
• Herbs - I like to use dried Italian herbs, which is a mix of basil, oregano, thyme, and a few others along with some freshly chopped parsley. Do not use too many fresh herbs or it will weaken the crust once baked.
• Flour - Helps to add body to the marinade. And, when combined with the egg yolk, it helps the marinade stick to the chicken.
• Rice and cornflour - Rice flour is capable of making the crust crispy. So, if possible I highly recommend using it.
• Breadcrumbs - I've used a mix of both coarse and thick panko breadcrumbs. This helps give us that uneven texture, which gets brown and crisp.

Step by step instructions

Marinate chicken

• Place all the marinade ingredients in a large bowl, except the flour and chicken.
• Combine well. Then, add the flour (this will prevent lumps).
• Finally, add the chicken pieces and coat evenly.
• Marinate the chicken for 30 minutes on the counter, or up to overnight in the fridge.

Breadcrumb coating preparation

• Combine all breadcrumb ingredients in a bowl. I find adding the two cheeses last helps combine everything well.

Coat and bake

• Preheat the oven at 200 C / 390 F.
• If you chose to marinate the chicken overnight - make sure to remove it out of the fridge for at least an hour.
• Using a fork, add one piece of chicken into the breadcrumb coating.
• Coat it generously with the breadcrumbs.
• Shake off any excess and place the coated chicken pieces on a parchment-lined baking tray.
• Lightly spray the chicken pieces with cooking spray.
• Bake in the oven on the center rack for 20 to 25 minutes.
• Turn the chicken pieces over and spray one more time if it looks too dry.
• Bake for another 20 to 25 minutes until lightly golden.
• Remove the chicken from the oven and let cool for 10 minutes before serving.

Crispy chicken make perfect freezer meals

I usually make more than what I need for one meal, so I can put the extra pieces in the freezer for busy days.

1. Cook them as we do above. When they are cold, just place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry) these are great to have on hand. Just thaw as many as you need in the microwave.
2. You can also freeze them uncooked. Place them uncooked in a ziplock bag, remove as much air, and lay them flat in the freezer until frozen. Once they are frozen you can stack them up and store them away in the corner of the freezer until you need them.
   To re-use just thaw them in the fridge for a  couple of hours and cook them as we do above. 

Frequently asked questions

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