Crispy Chicken

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

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

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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

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