Crispy Baked Chicken
Say goodbye to soggy skin—this Crispy Baked Chicken guide delivers bold flavor and crunch every time. Learn how to master it.
Ingredients
- 3-4 pounds chicken pieces breasts, thighs, legs, or wings
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 large eggs beaten with 2 tablespoons water
- Optional: 1 cup buttermilk for marinating
Instructions
- Pat chicken pieces thoroughly dry with paper towels, then optionally place on a wire rack in the refrigerator uncovered for 1-2 hours to further dry the skin.
- Preheat oven to 425°F (220°C). Set up a wire rack on a foil-lined baking sheet and spray with cooking oil.
- For breaded version: Mix flour with all seasonings in a shallow dish. In another dish, beat eggs with water. Dip chicken first in flour mixture, then eggs, then back in flour, pressing to adhere coating.
- For no-breading version: Mix salt, pepper, and 2 teaspoons baking powder. Season chicken thoroughly on all sides.
- Arrange chicken pieces on the prepared rack with at least 1 inch between pieces. Lightly spray or brush with oil.
- Bake bone-in pieces for 35-45 minutes or boneless pieces for 20-25 minutes, until internal temperature reaches 165°F (74°C).
- Optional: Switch to broil for the last 5 minutes for extra crispiness, watching carefully to prevent burning.
- Allow chicken to rest for 5-10 minutes before serving.