Crispy Baked Chicken Broast is a great alternative to fried chicken, offering that satisfying crunch with less oil. Here’s a simple recipe you might enjoy:
Ingredients:
- 2 lbs chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional for added flavor)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Cooking spray or oil for spraying
Instructions:
- Marinate the Chicken:
- Place the chicken pieces in a large bowl or zip-top bag.
- Pour the buttermilk over the chicken and let it marinate in the refrigerator for at least 1 hour, or overnight for the best results.
- Prepare the Breading:
- In a shallow dish, mix the flour, breadcrumbs, Parmesan cheese (if using), paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.
- Coat the Chicken:
- Remove each piece of chicken from the buttermilk, allowing excess to drip off.
- Dredge the chicken in the flour mixture, pressing lightly to ensure an even coat. For extra crispiness, you can double coat by dipping the chicken back in the buttermilk and then in the flour mixture again.
- Prepare for Baking:
- Preheat your oven to 400Β°F (200Β°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Place a wire rack on top of the baking sheet. This allows the air to circulate around the chicken, making it crispier.
- Bake the Chicken:
- Arrange the coated chicken pieces on the wire rack.
- Lightly spray or brush the chicken with cooking spray or oil to help it crisp up.
- Bake for 35-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165Β°F (74Β°C). The exact time will depend on the size of the chicken pieces.
- Serve:
- Let the chicken rest for a few minutes before serving to allow the coating to set and become even crispier.
Enjoy your crispy baked chicken broast!
