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Crispy Baked Fried Chicken

Crispy Baked Fried Chicken

Yes, you can have crispy baked chicken that tastes like fried chicken!!  It's all in a trick for the coating.  And a really great brine that ensures that the meat will be tender and juicy!

Course Main Course
Prep Time 20 minutes
Cook Time 55 minutes
Brining Time 9 hours 20 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 1 whole chicken cut into 8 pieces you can also include the wings if you want to make it 10 pieces Alternatively, you can just purchase legs, thighs, drumsticks and breasts to feed 4 people.

Seasoning mix:

  • 2 tbsp paprika
  • 2 tbsp coarse cracked black pepper
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • 1/2 tsp cayenne pepper

Brine:

  • 1 1/2 cups buttermilk
  • kosher salt

Coating:

  • 3 eggs
  • 1 1/2 cups AP flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • olive oil or veggie spray

Instructions

Seasoning Mix

  1. Blend all the spices together in a small bowl. It will be used in both the brine and the coating. Set aside.

Brine

  1. Whisk the buttermilk with half of the Seasoning mix and 1 tbsp of kosher salt in a large bowl.
  2. Pat dry the chicken pieces and then add them to the bowl. Toss to coat well. Transfer the chicken and all the brine to a large freezer zip-lock bag. Refrigerate for at least 8 hours or even overnight up to 24 hours. Turn occasionally to ensure the brine gets into all the nooks and crannies. I usually place the freezer bag into a sturdy bowl or baking dish just to ensure everything is secure.

Baking the Chicken

  1. Preheat the oven to 400F
  2. Take a large baking sheet (or two if necessary) and line with foil. Place a cooling rack over the sheet. Spray the cooling sheet with veggie spray.
  3. Take the bag of chicken out from the fridge. Setting aside 3 tbsp of the brine, deposit the chicken pieces and brine into a colander in the sink to drain.
  4. Take the eggs and whisk them up in a medium bowl.
  5. Combine the flour, cornstarch, baking powder, remaining seasoning mix and 2 tsp of kosher salt in a large bowl.
  6. Take the 3 tbsp of brine and drizzle it over the flour mixture. Work it into the flour with your fingertips to create some lumps.
  7. Shaking off any remaining brine, take each piece of chicken and first dredge through the egg mixture and then deposit it into the flour mixture. Toss to coat, pressing the coating onto the chicken to help it adhere. Place the pieces onto the cooling rack, skin side up.
  8. When all the chicken has been prepared, take a little olive oil and a brush and lightly coat the chicken with the olive oil. Alternatively you can gently spray them (be careful, the spray will send some of the coating flying!)
  9. Place into the middle of the oven and bake until crispy and golden. This may take between 45 and 55 minutes, depending on the size of your chicken pieces. Juices should run clear, and an internal temperature of 167F is needed.

  10. Remove, sprinkle with salt, and let them rest for a few minutes before serving.