Here is a crispy Baked Fried Chicken recipe that gives you the flavor and crunch of fried chicken with much less oil.
Baked Fried Chicken
Preparation Time
20 minutes
Marinating Time (Optional but Recommended)
1–2 hours
Baking Time
45–50 minutes
Servings
4–6
Ingredients
Chicken
-
Chicken pieces – 1 kg (drumsticks, thighs, or mixed)
-
Salt – 1½ teaspoons (or to taste)
-
Black pepper – 1 teaspoon
-
Paprika – 1½ teaspoons
-
Garlic powder – 1 teaspoon
-
Onion powder – 1 teaspoon
Coating
-
All-purpose flour – 1½ cups
-
Cornflakes or breadcrumbs – 1 cup, crushed
-
Baking powder – 1 teaspoon (for extra crispiness)
Wet Mix
-
Eggs – 2 large
-
Milk or buttermilk – ½ cup
For Baking
-
Oil – 3–4 tablespoons (brushed or sprayed)
Directions
Step 1: Season the Chicken
-
Pat chicken dry with paper towels.
-
Season with salt, pepper, paprika, garlic powder, and onion powder.
-
Marinate for at least 30 minutes (up to overnight for best flavor).
Step 2: Prepare Coating Stations
-
Bowl 1: Flour mixed with baking powder.
-
Bowl 2: Whisk eggs with milk.
-
Bowl 3: Crushed cornflakes or breadcrumbs.
Step 3: Coat the Chicken
-
Dip chicken into flour, shaking off excess.
-
Dip into egg mixture.
-
Coat well with cornflakes/breadcrumbs.
-
Press coating firmly onto chicken.
Step 4: Prepare for Baking
-
Preheat oven to 200°C (400°F).
-
Line a baking tray with foil and place a wire rack on top.
-
Arrange chicken pieces on the rack.
-
Brush or spray lightly with oil.
Step 5: Bake
-
Bake for 25 minutes, then flip chicken.
-
Brush lightly with more oil.
-
Bake another 20–25 minutes until golden brown and crispy.
-
Internal temperature should reach 75°C (165°F).
Step 6: Rest and Serve
-
Rest chicken for 5 minutes before serving.
Tips for Extra Crispiness
-
Use a wire rack so hot air circulates evenly.
-
Do not overcrowd the tray.
-
Cornflakes give better crunch than breadcrumbs.
-
Add a pinch of cayenne for heat.
Variations
-
Spicy Baked Chicken: Add chili powder or cayenne.
-
Garlic Parmesan: Mix grated Parmesan into coating.
-
Air Fryer Version: Cook at 190°C for 18–22 minutes, flipping once.
-
Boneless Version: Reduce baking time to 25–30 minutes.
Storage
-
Refrigerate leftovers up to 3 days.
-
Reheat in oven or air fryer for best crispiness.