Extra Crispy Oven Baked Chicken Recipes

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS

Steps:

• Preheat oven to 450F
• Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
• Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
• Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
• Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
• Bake for 30 minutes for moderate crispiness and supreme juiciness.Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
• Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
• Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

CRISPY OVEN BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
• Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
• Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet.
• Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.

CRISPY BAKED CHICKEN

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

EXTRA CRISPY BAKED CHICKEN

Steps:

• Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).
• Preheat oven to 350.
• In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.
• Transfer ingredients to a shallow dish and combine with panko. Mix.
• Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.
• Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.
• Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.