Crispy Chicken - Baked
(coated with cornflakes)
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.
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 crispy chicken
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.
Useful Tools and tips
- You will need a big stainless steel or glass bowl to marinate the chicken. Do not use aluminum as it can oxidize with the acid in the marinade.
- You will also need another tray or bowl to prepare the breadcrumb coating ingredients.
- A parchment-lined baking tray works great for easy clean-up.
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.
How to make oven-baked buttermilk crispy chicken (save/pin)
Prepare the chicken
- Skin, wash, pat dry the chicken drumsticks. Season salt and pepper.
- Prepare the three bowls with the ingredients mentioned in the recipe card below and stir to combine.
Marinate the chicken
- In a bowl combine the buttermilk, egg, garlic powder, mustard, and flour
- Season with salt and pepper
- 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
- 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 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.
- Baked 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 oven and let cool for 10 minutes before serving
Oven Baked Buttermilk Crispy Chicken
Print Pin RateDescription
Ingredients
- 8 pieces (1 kg) Chicken drumsticks and thighs
Marinade
- 1/4 cup (60 ml) Buttermilk
- 1 Egg beaten
- 1/2 tsp Garlic powder
- 1 tsp Mustard paste
- 2 tbsp All-purpose flour
- 2 tbsp Parsley finely chopped (optional)
Coating
- 2 cups (60 g) Cornflakes
- 1/4 cup (25 g) Parmesan finely grated
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Prepare the chicken
- Skin, wash, pat dry the chicken drumsticks. Season salt and pepper.
- Prepare the three bowls with the ingredients mentioned in the recipe card below and stir to combine.
Marinate the chicken
- In a bowl combine the buttermilk, egg, garlic powder, mustard, and flour
- Season with salt and pepper
- 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
- 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 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.
- Baked 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 oven and let cool for 10 minutes before serving
Equipment
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
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 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
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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riyajo
Thanks for sharing your cooking recipe. As a chef I really appreciate your style of cooking.
Veena Azmanov
Thank you so much Riyajo
Beryl
The final product looks so yummy. Is there a replacement for the egg dip?
Veena Azmanov
Thanks Beryl. Well, you can omit the eggs and use just yogurt and seasonings
elcitrakale
We always love crispy chicken.. This looks alike our fave one and it's bake.. ? never see bake chicken looks so crispy like this..YUM!
Veena Azmanov
Thank you Elcitrakale - Happy to hear you like it. Yes it is crispy on the outside but juicy tender on the inside.
Christine
Oh my goodness, this recipe looks delicious! Definitely something my family would love. Hope to try this one soon!
Veena Azmanov
Thank you Christine. Definitely something the family will love if they like crispy chicken. Enjoy!
Ashley @ Big Flavors from a Tiny Kitchen
Fried chicken is a favorite in my house! Love how crispy the coating looks in your recipe - nothing like a nice crunch paired with that tender, juicy inside. YUM!
Veena Azmanov
Absolutely Ashley. I love the crisp coating with the tender juicy chicken but most importantly I love that this is not deep fried. Thanks
Sharon Glascoe
Fried chicken is delicious but baking it is so much better for you. I like that this will stay crunchy without the frying.
Veena Azmanov
Absolutely Sharon. Baking is definitely much more healthier than deep frying
Anne
This looks delicious and it's hard to tell it's not fried!
Veena Azmanov
Thank you Anne.
Gloria @ Homemade & Yummy
Totally LOVE crispy chicken. Baked is so much better than fried any day. I will have to give this a try next time I have the grandkids over for the weekend. I know they would love this.
Veena Azmanov
Absolutely Gloria. The kids will love it and you won't even know it's not fried. They are so crisp on the out and soft tender on the inside. My kids favorite especially when you go out to the beach.
Elaine @ Dishes Delish
Your baked crispy chicken looks so good! I love that it's healthier because the chicken isn't fried. And the crisp on the chicken is perfect! I can't wait to make your recipe!
Veena Azmanov
Thank you Elaine. Definitely a much healthier option if you love fried chicken. Crisp on the side and soft juicy on the inside.
Analida @ ethnicspoon.com
I love the corn flakes idea and that would be a nice gluten free option too! Thanks for sharing a great recipe!
Veena Azmanov
Thank you Analida. Yes the cornflakes besides making them gluten free also make them more crispy. Thanks
Tina
I knew you could bake 'fried' chicken but I haven't tried it before. So glad this works out, I want to try this. Thanks for sharing this recipe!
Veena Azmanov
Thank you Tina, Yes baked works perfectly fine and we love it.
Becky
Oven baked can be just as good as fried! I haven't tried cilantro mixed into my coating yet, but I LOVE it so I'll have to try it. Thanks for the idea!
Veena Azmanov
Absolutely Becky. I hate the smell of fried oil in the house so I always opt for baked. Plus it's a lot more healthier than deep fried lol
Paige
Looks like crunchy perfection to me! Nice job!
Veena Azmanov
Thanks Paige.
Carrie | Clean Eating Kitchen
Fried chicken is one of my weaknesses! I love that this is oven baked and still comes out super crispy!
Veena Azmanov
I know what you mean Carrie. Mine too which is why the baked it a better solution
Dominique | Perchance to Cook
I love that these are baked. They look perfectly crispy and so so good. I need to try them!
Veena Azmanov
Thank you Dominique. Yes they sure are crisp. Just like the fried ones - no one believes that they are not deep fried !!
shalu
Love this recipe..Im going to make it soon.Makes me feel hungry too lol..:)