Description
Southern-style Crispy Fried Chicken delivers golden-brown perfection with crackling herb-seasoned crust and juicy meat inside. Comfort and flavor merge deliciously, promising a mouthwatering experience that brings family and friends together around a classic American dish.
Ingredients
Scale
Proteins:
- 2 lbs (907 grams) bone-in, skinless chicken pieces (thighs, drumsticks, or breasts)
Coating and Seasoning Ingredients:
- 1 cup (240 milliliters) buttermilk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
Breading Ingredients:
- 1 cup (100 grams) panko breadcrumbs
- ½ cup (50 grams) crushed cornflakes
- ¼ cup (25 grams) grated Parmesan cheese
Additional Ingredients:
- Cooking spray or olive oil spray
Instructions
- Create a flavor-packed marinade by whisking buttermilk with aromatic seasonings including salt, pepper, smoked paprika, garlic powder, and onion powder in a spacious mixing bowl.
- Submerge chicken pieces completely in the marinade, ensuring thorough coverage, and refrigerate for a minimum of 60 minutes or ideally overnight to enhance flavor absorption.
- Position the oven rack in the middle position and heat to 400F (200C), preparing a baking sheet lined with parchment paper and topped with a wire cooling rack spritzed lightly with non-stick cooking spray.
- Craft a crispy exterior coating by combining panko breadcrumbs, crushed cornflakes, grated Parmesan cheese, and an extra dash of paprika in a shallow dish.
- Extract chicken pieces from the marinade, allowing excess liquid to drip away, then meticulously coat each piece in the seasoned breadcrumb mixture, pressing firmly to create an even, adherent layer.
- Arrange the coated chicken on the prepared wire rack, lightly mist the surface with cooking spray to promote golden browning, and transfer to the preheated oven.
- Roast for 35-45 minutes, rotating the pan midway through cooking, until the chicken achieves a golden-brown crust and reaches a safe internal temperature of 165F.
- Remove from the oven and allow the chicken to rest for several minutes, enabling juices to redistribute, then serve alongside preferred accompaniments.
Notes
- Use buttermilk with at least 2% fat to ensure tender, juicy chicken that stays moist during baking.
- Mix breadcrumbs and cornflakes for an extra crispy, crunchy exterior that provides multiple texture layers.
- Avoid overcrowding the baking rack to help chicken pieces crisp evenly and prevent steaming instead of browning.
- Pat chicken pieces dry before coating to help breading adhere better and create a crunchier surface.
- Spray chicken with oil before baking to enhance golden color and promote even browning without deep-frying.
- Check internal temperature with a meat thermometer to guarantee chicken is fully cooked without drying out.
- For gluten-free version, swap panko and cornflakes with gluten-free breadcrumbs or crushed rice cereal.
- Store leftover chicken in an airtight container and reheat in oven to maintain crispiness, avoiding microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg