Crispy Oven Baked Chicken
alternative to Fried Chicken
Ingredients
- 4-6 chicken thighs (enough for 4 people)
- 3 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 2 tsp baking powder
- 2 tsp salt
- 2 bay leaves
- 1 tsp brown sugar
- 1 cup buttermilk
- 2 eggs
- 1/2 cup all-purpose flour (plain)
- 3/4 cup cornflour (corn starch)
Instructions
- Trim the fat off the chicken thighs (optional).
- In a mixing bowl, add all the spices, mix well and set aside.
- On your chicken pieces, sprinkle approx. 2 teaspoons of the spice mix and coat each side evenly.
- In a marinating container or mixing bowl, add the buttermilk, eggs, salt, mix well, and add bay leaves.
- Add the spice coated chicken to the buttermilk, cover, refrigerate and marinate overnight or a minimum of 2 hours up to 24.
- Preheat your oven to 400°F / 200°C.
- Add your leftover spice mix to a mixing bowl along with the flour, cornflour, and baking powder. Mix well.
- Remove the chicken pieces from the buttermilk and place in spicy flour coating one at a time. Note: only (lightly) dredge each side once - if you add too much flour, you will end up with a sticky mess. You only want a thin coating
- Place the chicken pieces on a sheet pan covered with foil or parchment paper.
- Leave the chicken for 5 minutes. You should see the dry flour become wet from the buttermilk marinade. If there are any dry spots, brush them with buttermilk (or leftover marinade)
- Bake for approx 30-45 minutes at 400°F / 200°C, after 5 minutes, turn oven down to 350°F / 180°C. Optionally, flip the chicken after about 20 minutes
Notes
- This recipe is without any oil or fat, making it a healthier option for fried chicken. The cooking time may vary depending on the size of the chicken. Use a meat thermometer to ensure the chicken is fully cooked.
- You could probably make this in an air fryer