Want the recipe for the best crispy chicken, that's baked not fried? This simple and easy method makes the chicken juicy and tender on the inside with a gorgeous golden crispy coating on the outside.
Table of Content
I love fried crispy chicken and I absolutely adore that southern fried crispy chicken. But, as a parent, you wanna make sure your kids learn from your example. And eating right has been on my list of priorities. So, while we do enjoy occasional treats - regular deep frying is a no, no.
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 is all you need to make this crispy chicken, the rest of the ingredients are mostly pantry staples. The secret to getting these chicken pieces crispy is in the cornflake coating. If you don't have cornflakes you can use my other recipe for crispy chicken where I used breadcrumbs and other flours
The recipe can be quick or longer depending on the time you chose to marinate it. The marinade and coating take just 5 minutes to combine while the chicken takes about 45 minutes. 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 & substitutes
- Buttermilk - is a good meat tenderizer so it keeps the chicken moist and soft inside. You can make homemade buttermilk in 5 minutes. Yes, five minutes!! So, there should be no reason to skip that ingredient.
- Coating - One of my favorite coating to use is cornflakes. I pulse it in the food processor a couple of times and add in the breadcrumbs.
- Seasoning - I like to add fresh herbs like parsley or cilantro to the chicken. However, do not use too many fresh herbs or it will weaken the crust once baked.
Step by step instructions
Marinate the chicken
- Skin, wash, pat dry the chicken drumsticks. Season salt and pepper.
- In a mixing bowl combine the buttermilk, egg, garlic powder, mustard, and flour. Season with salt and pepper
Tip - this chicken can be marinated for an hour on the counter or up to overnight in the fridge - Add the chicken pieces and combine well. Leave to marinate for 30 minutes up to overnight in the fridge
Prepare the coating
- Pulse the cornflakes in a food processor until it resembles breadcrumb consistency.
- In a bowl or tray, combine the cornflakes and parmesan.
- Season with salt and pepper.
Coat and bake
- Preheat the oven at 200 C / 390 F
Tip - 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 to work with, add one piece of chicken into the cornflake coating. Coat it generously with the mixture
- Shake off any excess and place the coated chicken pieces on a parchment-lined baking tray.
- Lightly spray the chicken pieces with cooking spray.
Tip - a spray works best to give a light coating if you don't have an oil spray you can use oil and a pastry brush too. - Baked in the oven on the center rack for 20 to 25 minutes. Turn the chicken pieces over and spray one more time.
Tip - try to spray the chicken evenly so you have an even color when baked. Otherwise, you will have parts that will look pale and dry. - Bake for another 20 to 25 minutes until lightly golden. Remove the oven and let cool for 10 minutes before serving
Frequently asked questions
This crispy chicken will keep in the fridge for 3 to 4 days.
Absolutely, these can be made a few days ahead of time and kept in the fridge
Yes, of course. This recipe can be easily doubled and multiplied many times successfully.
You can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies or salad too. My kids love turmeric rice or rice pilaf with fruit and nuts along with their chicken schnitzel, breaded chicken or this parmesan crusted chicken.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
If you don't have cornflakes you can also coat the chicken with a mixture of breadcrumb and flours as I did in my recipe and video for a crispy chicken recipe
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Printable Recipe
Buttermilk Crispy Chicken
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Ingredients
- 8 pieces (1 kg) Chicken drumsticks and thighs
Marinade
- ¼ cup (60 ml) Buttermilk
- 1 Egg beaten
- ½ teaspoon Garlic powder
- 1 teaspoon Mustard paste
- 2 tablespoon All-purpose flour
- 2 tablespoon Parsley finely chopped (optional)
Coating
- 2 cups (60 g) Cornflakes
- ¼ cup (25 g) Parmesan finely grated
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
Marinate the chicken
- Skin, wash, pat dry the chicken drumsticks. Season salt and pepper.
- In a mixing bowl combine the buttermilk, egg, garlic powder, mustard, and flour. Season with salt and pepperTip - this chicken can be marinated for an hour on the counter or up to overnight in the fridge
- Add the chicken pieces and combine well. Leave to marinate for 30 minutes up to overnight in the fridge
Prepare the coating
- Pulse the cornflakes in a food processor until it resembles breadcrumb consistencyTip - you want thick breadcrumb consistency, not fine breadcrumb consistency.
- In a bowl combine all the dry ingredients - cornflakes, Parmesan, salt, and pepper.
Coat and bake
- Preheat the oven at 200 C / 390 FTip - 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 to work with, add one piece of chicken into the cornflake coating. Coat it generously with the mixture
- Shake off any excess and place the coated chicken pieces on a parchment-lined baking tray.
- Lightly spray the chicken pieces with cooking spray.Tip - a spray works best to give a light coating if you don't have an oil spray you can use oil and a pastry brush too.
- Baked in the oven on the center rack for 20 to 25 minutes. Turn the chicken pieces over and spray one more time. Tip - try to spray the chicken evenly so you have an even color when baked. Otherwise, yo will have parts that will look pale and dry.
- Bake for another 20 to 25 minutes until lightly golden. Remove the oven and let cool for 10 minutes before serving
Recipe Notes
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.- 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.
- 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.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
riyajo
Thanks for sharing your cooking recipe. As a chef I really appreciate your style of cooking.
Veena Azmanov
Thank you so much Riyajo