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Why Baked Fried Chicken Works
The magic of baked fried chicken comes from a clever coating and high oven heat. Instead of soaking the chicken in oil, the pieces are coated in a flavorful mix of flour, spices, and sometimes breadcrumbs or cornflakes for extra crunch. Baking at a high temperature allows the coating to crisp up while the chicken stays moist. The result? All the satisfaction of fried chicken, with less oil and less guilt.
Ingredients
- 4–6 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
- 2 eggs
- 2 tbsp milk
- 2 cups crushed cornflakes or panko breadcrumbs (optional for extra crunch)
- Cooking spray or a little olive oil
Directions
- Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil. - Prepare the Coating
In one bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In a second bowl, whisk together eggs and milk. If using, place crushed cornflakes or breadcrumbs in a third bowl. - Coat the Chicken
Dip each chicken piece first in the flour mixture, then in the egg mixture, and finally in the cornflakes/breadcrumbs. Press gently to ensure the coating sticks. - Bake to Perfection
Place the chicken on the prepared baking sheet. Lightly spray or brush with oil. Bake for 35–45 minutes, turning halfway through, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C). - Serve & Enjoy
Let the chicken rest for a few minutes before serving. Pair with mashed potatoes, coleslaw, or your favorite dipping sauce. -
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