Crispy chicken is a comfort food favorite, and this baked version delivers all the crunch and flavor of fried chicken without the extra oil. By using a combination of panko breadcrumbs, cornstarch, and Parmesan cheese, this recipe ensures a golden, crispy crust with a juicy and tender interior. The seasoning blend of paprika, garlic powder, and oregano enhances the flavor, making each bite irresistible. Whether you’re using bone-in drumsticks or boneless chicken breasts, this recipe is versatile and easy to prepare for a satisfying meal any night of the week.
Baking the chicken on a wire rack allows hot air to circulate, ensuring an even crispness all around. The secret to keeping the coating intact is drying the chicken beforehand and pressing the breadcrumbs firmly onto the surface. A light drizzle of olive oil helps achieve that deep-fried texture without the excess grease. This method results in a healthier, hassle-free alternative to traditional fried chicken while maintaining all the crunch and flavor you crave.
Why You’ll Love This Recipe
• Crispy Without Frying: Achieves the crunch of fried chicken without deep-frying.
• Flavor-Packed Coating: A seasoned, golden crust with a touch of Parmesan.
• Versatile and Easy: Works with bone-in or boneless cuts and pairs well with various sides.
Ingredients
For the Chicken:
• 4-6 pieces of chicken (bone-in and skin-on or boneless, such as drumsticks, thighs, or breasts)
• 2 tbsp olive oil
For the Crispy Coating:
• 1 cup panko breadcrumbs
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)
For the Egg Wash:
• 2 large eggs
• ¼ cup milk
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheet
1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place a wire rack on top to allow air circulation, which helps create a crispy coating.
Step 2: Prepare the Crispy Coating
1. In a shallow dish, combine the panko breadcrumbs, flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and Parmesan cheese (if using).
2. Stir well to distribute the seasonings evenly.
Step 3: Prepare the Egg Wash
1. In another shallow dish, whisk together the eggs and milk until well combined.
Step 4: Coat the Chicken
1. Pat the chicken pieces dry with paper towels. This removes excess moisture, helping the coating stick better.
2. Dip each piece into the egg wash, letting the excess drip off.
3. Dredge the chicken in the breadcrumb mixture, pressing lightly to ensure an even coating.
4. Place the coated chicken pieces onto the wire rack.
Step 5: Bake the Chicken
1. Drizzle the chicken lightly with olive oil or spray with cooking spray to help it crisp up.
2. Bake for 30-40 minutes, depending on the size of the chicken pieces.
3. For bone-in chicken, ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.
4. If needed, flip the chicken halfway through cooking for even browning.
Step 6: Serve and Enjoy
1. Remove the chicken from the oven and let it rest for a few minutes.
2. Serve hot with your favorite dipping sauce, a side salad, roasted vegetables, or rice.
Tips
• Use a Wire Rack: This prevents soggy bottoms and allows air to circulate for even crisping.
• Don’t Skip the Cornstarch: It adds extra crunch by creating a light, crispy texture.
• Check for Doneness: The safest way to ensure the chicken is fully cooked is by using a meat thermometer.
Storage
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven at 375°F (190°C) for best results.
