75 minutes
A delightful recipe featuring bone-in chicken pieces with a crispy coating, baked to perfection.
Bone-In Chicken Pieces, split breasts cut in half crosswise, drumsticks, and/or thighs, trimmed
0 lb
Table Salt, divided
teaspoons
Black Pepper, divided
teaspoons
each
cups
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
cups
1. Preheat Oven and Skillet
Adjust your oven rack to the middle position and place a 12-inch cast-iron skillet on the rack. Preheat your oven to 450 degrees Fahrenheit, allowing the skillet to heat up along with the oven.
2. Season Chicken
While the oven and skillet are heating, season the chicken pieces with 1 teaspoon of table salt and 0.5 teaspoon of black pepper.
3. Prepare Egg Mixture
In a medium bowl, lightly beat the large eggs with 1 teaspoon of table salt until well combined.
4. Prepare Flour Mixture
In a second medium bowl, whisk together the all-purpose flour, paprika, baking powder, granulated garlic, cayenne pepper, the remaining 2 teaspoons of table salt, and the remaining 1 tablespoon of black pepper. Add 3 tablespoons of water and rub the mixture between your fingers until it resembles coarse crumbs.
5. Coat Chicken
Dip each piece of chicken into the egg mixture, ensuring it is well-coated, and then dredge it in the flour mixture, pressing lightly to make sure the coating adheres well. Place the coated chicken on a large plate.
6. Add Oil to Skillet
Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom.
7. Bake Chicken Skin Side Down
Place the chicken pieces skin side down in the skillet and bake at 450 degrees Fahrenheit for 15 minutes.
8. Flip and Continue Baking
Carefully flip the chicken pieces over and return the skillet to the oven. Continue baking until the chicken breasts register 160 degrees Fahrenheit and the drumsticks or thighs reach 175 degrees Fahrenheit, about another 15 minutes.
9. Cool Chicken
Once the chicken is done, transfer it skin side up to a wire rack placed over a rimmed baking sheet lined with paper towels. Let the chicken cool for about 10 minutes.
10. Serve
Serve your crispy oven-baked chicken delight hot and enjoy.
Replace traditional breadcrumbs with panko for an even lighter, crispier texture.
Soak your chicken in buttermilk seasoned with garlic and hot sauce before breading to tenderize and add a tangy depth.
Incorporate a blend of dried basil, oregano, thyme, and a pinch of red pepper flakes into your breadcrumb mixture.
Add dried oregano, basil, garlic powder, and Parmesan to the breading for an Italian flair.
Top the chicken with slices of mozzarella during the last few minutes of baking for a gooey cheese layer.
To ensure your chicken is juicy and flavorful, start by either brining it in a saltwater solution or marinating it in buttermilk or yogurt for at least an hour, or overnight if possible. This step helps to tenderize the meat and infuse it with moisture and flavor.
To avoid under or overcooking, use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the meat without touching bone.
Bake at a high temperature, such as 425°F (220°C), to ensure a crispy exterior. Cooking at a high temperature helps to render the fat and crisp up the skin more effectively than lower temperatures.
For a crispy coating that sticks, dredge your chicken pieces in flour, then dip them in beaten eggs, and finally coat them in a mixture of breadcrumbs (panko for extra crunch) and grated Parmesan cheese. Press the breading onto the chicken to ensure it adheres well.
To prevent the bottom of the chicken from becoming soggy, place a wire rack on top of your baking sheet and arrange the chicken pieces on the rack. This allows air to circulate around the chicken, cooking it evenly and helping the underside become crispy.
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