Absolutely! Here’s a crispy baked “fried” chicken recipe that delivers crunch and flavor—without deep frying.
🍗 Crispy Baked “Fried” Chicken (Oven-Fried)
This method uses the oven (or optionally, the air fryer) to mimic the crunchy texture of deep-fried chicken—using smart breading, high heat, and a few key tricks.
🧺 Ingredients:
For the Chicken:
- 1.5–2 lbs chicken pieces (tenders, thighs, or drumsticks – skin-on or off)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Breading:
- 1½ cups panko breadcrumbs (extra crunch!)
- 1 cup crushed cornflakes (optional, but highly recommended)
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt and pepper
- ¼ cup grated Parmesan cheese (optional for flavor)
- Olive oil spray or melted butter for crisping
🔪 Instructions:
1. Marinate the Chicken
- In a large bowl or zip bag, mix buttermilk with garlic powder, paprika, onion powder, salt, and pepper.
- Add chicken and marinate for at least 1 hour (or overnight in the fridge).
2. Prepare Breading Station
- In one bowl: flour + a little seasoning.
- In another: panko + crushed cornflakes + Parmesan + paprika + garlic powder.
3. Bread the Chicken
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top. Spray rack lightly with oil.
- Remove chicken from marinade, shake off excess.
- Lightly dredge in flour, then coat with the panko-cornflake mixture, pressing to stick.
4. Bake
- Arrange chicken pieces on the rack.
- Spray generously with olive oil spray or drizzle a little melted butter over the top for golden color.
- Bake for 25–35 minutes, flipping halfway, until chicken is golden and reaches an internal temp of 165°F (75°C).
5. Optional Finish
- For extra crispiness, broil for the last 2–3 minutes (watch closely!).
🍯 Optional: Honey Butter Drizzle (like the photo before)
Mix:
- 2 tbsp melted butter
- 2 tbsp honey
- Pinch of cayenne or hot sauce
Drizzle just before serving for a sweet-heat finish.
Would you like an air fryer version or suggestions for gluten-free or spicy variations?