Baked Crispy Chicken

This Baked Crispy Chicken offers a healthier alternative to fried chicken, delivering golden-brown crunch and juicy tenderness without the excess oil. It’s easy to prepare, oven-baked to perfection, and ideal for weeknight dinners or meal prep.

INGREDIENTS:

4 pieces chicken thighs bone-in and skin-on

1 cup buttermilk for marinating

1 cup breadcrumbs preferably panko

1/2 cup grated Parmesan cheese finely grated

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

2 tbsp olive oil for drizzling

DIRECTIONS:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.

Marinate chicken thighs in buttermilk for at least 30 minutes or up to overnight in the fridge.

In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.

Remove chicken from buttermilk, allowing excess to drip off. Dredge in the breadcrumb mixture, pressing to adhere.

Place coated chicken on prepared baking sheet. Lightly drizzle or spray olive oil over each piece.

Bake for 35–40 minutes until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.