CRISPY OVEN FRIED CHICKEN
4-6 tablespoons butter
2-3 pounds chicken thighs
1 large egg
1/3 cup buttermilk
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
2 tablespoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and pepper, to taste
- Preheat the oven to 410°.
- Place a dark-colored roasting pan or baking sheet in the oven to heat up.
- Whisk together the egg and milk in a large mixing bowl.
- In a separate mixing bowl whisk together the flour, breadcrumbs, baking powder and seasonings.
- Toss the chicken pieces in the flour, coating evenly and shaking off any extra.
- Then toss the chicken pieces in the egg mixture.
- Then, dip each into the flour mix again, this time pressing the breading well on the chicken to make it coat and stick. Remove the baking pan from the oven and melt the butter on it.
- Place the coated chicken pieces on the tray skin side down and NOT touching.
- Bake for 25 minutes, carefully flip* (see notes) and bake for another 15-20 minutes until cooked through.
- Finish by broiling the chicken until it turns golden brown and crispy.
- Your chicken will turn out bland if you don’t season it enough. You can add some heat by using a little cayenne pepper or chili powder to the flour mixture or a little Frank’s original hot sauce to the egg mixture.
- A dark pan reflect the heat best, which results in the crispiest chicken.
- I like to cook flat on foil for the first half and when I flip I place them on a rack on a second pan to finish.
- Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
- Let the chicken rest for JUST 3-5 minutes before serving for best results.