Best Crispy Oven Chicken Recipes

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

CRISPY OVEN-FRIED DIJON CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees.
• Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
• Grease a large baking sheet.
• Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
• One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
• If desired, sprinkle some garlic powder over the chicken breasts.
• Place the baking sheet in the oven for 30-35 minutes.
• Enjoy!

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 OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
• Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
• Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

CRISPY OVEN FRIED CHICKEN WITH GRAVY

Steps:

• Place the chicken in salted water for 15-20 minutes.
• Preheat oven to 425°.
• Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
• Combine flour and seasonings in a plastic bag.
• Shake pieces of chicken in flour mixture.
• Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
• Place pan in oven and bake 30 minutes.
• Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
• Remove to a platter and keep warm allowing to rest for at least 10 minutes.
• For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
• Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
• Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
• Cook for about 2 minutes.
• Season with salt and pepper if necessary.

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, slice each chicken breast into strips.
• In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
• Preheat oven to 425˚F (220˚C).
• In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
• Dip the chicken strips in the panko mixture, ensuring they are fully coated.
• Line a rimmed baking sheet with parchment paper and brush with canola oil.
• Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
• Transfer the chicken to a paper towel-lined plate to remove extra grease.
• Enjoy!

CRISPY OVEN-BAKED CHICKEN

Steps:

• In a shallow bowl, combine the first nine ingredients. In another shallow bowl, combine the lemon juice and salad dressing. Dip chicken in lemon juice mixture, then coat with cornflake mixture. Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 400° for 40-50 minutes or until juices run clear.

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

EXTRA CRISPY BAKED CHICKEN WINGS - CONVENTION SPEED OVEN

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well.
• Place the wings in a large bowl.
• Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil.
• Lay parchment on top. Lay the chicken wings on paper leaving space between the wings. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection. Bake for 30-40 minutes, until the wings are nicely browned and crisp. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

CRISPY OVEN BAKED CHICKEN THIGHS

Steps:

• Place all ingredients in a ziplock bag and allow to marinate at least 2 hours, or overnight.
• Preheat oven to 425 degrees.
• Place chicken at least an inch apart on a foil-lined baking sheet that has been coated with non-stick spray.
• Bake 35 minutes, or until the skin is crispy and the juices run clear. Delicious!

CRISPY OVEN BAKED CHICKEN STRIPS

Steps:

• In a Ziploc bag, mix together the bread crumbs, salt, pepper, oregano and basil. Set aside.
• In a medium sized bowl, wisk together the honey, dijon mustard, garlic and onion powder.
• Coat each strip of chicken with the spiced honey mustard. Be careful not to put too much, or it will get goopy. Just a thin, even coat is all you need.
• Place a few strips at a time into the ziploc bag filled with breadcrumbs. Seal the bag. Shake to toss and coat the strips thoroughly.
• Place the breaded strips on a baking sheet sprayed with cooking spray. Repeat with remaining strips of chicken.
• Bake for 20 min in a preheated 400 degree oven. (or until chicken is done and juices run clear).
• Flip each strip over during the last 5 minutes of cooking to brown and crisp on both sides.

CRISPY OVEN-BAKED CHICKEN FINGERS WITH ZESTY CAESAR DIP

Steps:

• Preheat oven to 450°F Line a baking sheet with foil; butter or spray foil.
• In a shallow dish, combine 1/4 cup of the milk and 1 tablespoons of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch by 1/2 inch strips. Dip each chicken strip first into Milk mixture them into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
• Bake chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.
• Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 minutes or until thick. Remove from heat; stir in lemon juice and Parmesan cheese. Serve chicken with hot Caesar Dip.
• COOKING TIP: Crisp crackers such as Wheat Thins works best. You'll need about 3 cups crackers. Make crumbs in a food processor or place crackers on a resealable plastic bag and crush with a rolling pin.
• FOR THE ADVENTUROUS: Add 1/4 teaspoons cayenne pepper to milk for coating mixture and add 1/2 teaspoons anchovy paste and 1 tablespoons chopped drained capers to sauce with garlic.

GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
• In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.

CRISPY OVEN-BAKED PARMESAN CHICKEN WITH COOL RANCH SAUCE

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper or heavy-duty foil and place a rack on it. Spray the rack lightly with oil.
• Whisk together the mustard, vinegar, salt, and pepper in a large bowl until they are well blended. Cut the chicken into ⅔" thick pieces or strips (or use chicken tenders, which are already about the size you want for this recipe. If you prefer a larger serving size of chicken, you can also butterfly the chicken into two thinner cutlets.). Add the chicken to the bowl and coat well on all sides.
• In a separate, shallow bowl, mix together the breadcrumbs, grated Parmesan, and a pinch of black pepper (optional). Mix well and then stir in the melted butter.
• Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken pieces. Move the dredged chicken to the wire rack.
• Place the baking sheet on the center rack of the oven and bake until the chicken is golden-crisp and cooked through, about 15 minutes. Do not overcook it.
• To make the dipping sauce, combine all the ingredients for the cool Ranch sauce in a small bowl and refrigarate. (The sauce is best if made ahead of time).

CRISPY OVEN BAKED/FRIED CHICKEN

Steps:

• 1. Please note I used 5 large chicken legs, & 5 boneless chicken thighs, but use what ever you like. Assemble 4 dishes side by side, plus a jelly roll size pan with a baking rack over it, or one that will fit inside pan. Spray LIBERALLY WITH COOKING SPRAY to prevent chicken from sticking to rack.Preheat oven to 425 degrees F.
• 2. In FIRST DISH have your moist chicken pieces. In SECOND DISH add flour. In THIRD DISH add 3 large eggs with water& beat well Combine crushed onion rings panko Bread crumbs, paprika, Old Bay Seasoning, parmesan cheese, black pepper & salt if desired, pour into a zip lock reclosable bag. Shake to combine all ingredients, and then pour about HALF into FOURTH DISH as needed. So if there is some left over, you can keep in freezer till next time, & it has not been contaminated with the chicken.
• 3. DIPPING METHOD: Dip moist chicken pieces into flour, then cover with beaten egg, then place in crushed panko mixture coating all sides, by pressing firmly. Then place on baking rack evenly spaced apart to allow heat to circulate in preheated 425 F oven. Spray pieces lightly with non stick cooking spray. Bake for 35 to 45 minutes for BONE IN CHICKEN, OR TILL JUICES RUN CLEAR, AND INTERNAL TEMPERATURE REACHES 165-170 DEGREES F.
• 4. Note: Chicken gets very crispy on all sides when placed on a baking rack, than it would if they were lying directly on pan. I posted this recipe especially for Miss Marcy.If using both bone in & boneless pieces, bake the bone in pieces for 25 minutes first, BEFORE ADDING THE BONELESS.After the 25 minutes has elapsed place the breaded boneless pieces on rack & continue to bake for an additional 20 to 25 minutes more.

LOW FAT OVEN BAKE CRISPY CHICKEN

Steps:

• Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
• Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
• Put all the dry ingredients into a ziplock bag and shake to combine.
• Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
• Remove and place on baking sheet.
• Repeat till all pieces are coated.
• Spray chicken with Pam cooking spray and bake for about 20 minutes.

HEART HEALTHY CRISPY OVEN FRIED CHICKEN

Steps:

• Add 1/2 tsp of the poultry seasoning to the milk.
• Combine all the other spices with the cornflake crumbs and place in a plastic bag.
• Wash chicken and pat dry.
• Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs.
• Refrigerate up to 1 hour.
• Preheat oven to 350°F.
• Remove chicken from the fridge and sprinkle with paprika for colour.
• Evenly space chicken on greased baking pan.
• Cover with aluminum foil and bake for 40 minutes.
• Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork.
• Drumsticks may require less baking time than breasts.
• (DO NOT TURN CHICKEN DURING BAKING).
• Crumbs will form crispy skin.

CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY

Steps:

• Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
• Place 1/2 cup flour in shallow dish.
• Place egg whites in second dish and cornflake crumbs in a third.
• Put chicken in large bowl; sprinkle with salt and cayenne.
• Add buttermilk and turn to coat.
• Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
• Place chicken on rack.
• Spray top of the chicken lightly with nonstick spray.
• Bake until golden brown and cooked through, about 45 minutes.
• Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
• Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
• Gradually whisk in chicken broth.
• Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
• Stir in sage and black pepper.
• Divide chicken among 4 plates and serve with gravy.