Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. Pat the chicken pieces thoroughly dry with paper towels. This is a crucial step for achieving crispy skin and a good coating.2.5-3 lbs chicken pieces
- In a large shallow bowl or a large ziploc bag, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk or shake to ensure all the spices are evenly distributed throughout the flour.2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- In a separate shallow bowl, whisk together the eggs and milk until well combined. This will act as the binder for the coating.2 large eggs, 1/4 cup milk
- In a third shallow bowl or a large ziploc bag, combine the panko breadcrumbs and grated Parmesan cheese (if using). Toss gently to mix. Panko breadcrumbs are key here for achieving that extra-crispy texture that regular breadcrumbs can't quite match.1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Take one piece of chicken at a time and dredge it generously in the seasoned flour mixture. Tap off any excess flour. Ensure the entire piece is lightly coated.2.5-3 lbs chicken pieces
- Dip the floured chicken piece into the egg wash, allowing any excess to drip back into the bowl. Make sure the chicken is fully coated in the egg wash.2.5-3 lbs chicken pieces, 2 large eggs, 1/4 cup milk
- Immediately transfer the egg-washed chicken piece into the panko breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure a thick, even coating. You want the breadcrumbs to adhere well. Repeat this process for all remaining chicken pieces.2.5-3 lbs chicken pieces, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Place the breaded chicken pieces on the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each piece so that they can cook and crisp up evenly. If the pieces are too close, they will steam instead of crisp.2.5-3 lbs chicken pieces
- Lightly spray the tops of the breaded chicken with cooking spray, or brush very lightly with melted butter or oil. This will help the breadcrumbs brown and become golden brown and extra crispy.cooking spray or melted butter/oil, 2.5-3 lbs chicken pieces
- Bake for 40-50 minutes, or until the chicken is cooked through and the coating is deeply golden brown and crispy. The exact cooking time will depend on the size of your chicken pieces. For even crisping, you can flip the chicken pieces halfway through the baking time (around the 20-25 minute mark). The internal temperature of the chicken should reach 165°F (74°C) when tested with a meat thermometer.2.5-3 lbs chicken pieces
- Once cooked, remove the Crispy Oven Fried Chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist. Serve hot with your favorite sides!
Notes
Store cooled chicken in an airtight container in the refrigerator for up to 3-4 days. Freeze for 2-3 months. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer for 5-8 minutes, until heated through and crispy.