Crispy Oven Fried Chicken
Add the most coveted food to your meal with this Crispy Oven Fried Chicken recipe. No need for frying, yet it's well seasoned + extra crunchy, and works for the entire family!
Servings: 6 servings
Calories: 242kcal
Ingredients
CHICKEN:
- 2 lbs. organic chicken, skins on or off (Drumsticks, Wings, + Thigh pieces work great!)
- 2 tsps sea salt
- 2 tsps black pepper
- 2 tsps smoked paprika
- 2 tsps garlic powder
- 2 tsps onion powder
- 2 tsps dried thyme
- 2 tsps dried parsley
- 2 tsps dried basil
- 1 teaspoon cayenne pepper
- 2 cups breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)
- 2 cups cornflakes, crushed
- ¼ cup organic all-purpose flour
- ¼ cup cornstarch
- 2 large eggs, beaten
- 1 cup Almond milk, unsweetened (You can use whole milk or your fave plant-based milk, if desired)
- 1-2 Tbsps dijon mustard, optional
OPTIONAL TOPPINGS:
- Drizzle of raw honey
- Hot sauce
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit and prep a baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with 1 teaspoon each: salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, parsley, and basil, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes. NOTE: Chicken is best when marinated 1-2 days before and refrigerated.
DUST CHICKEN IN FLOUR:
- Add the flour and cornstarch to a plate or ziplock bag, mixing them together until combined. Pat dry chicken and dust each piece of chicken in the flour-starch mixture, shaking off any excess.
TO MAKE THE COATING:
- In a bowl, add the crushed corn flakes, breadcrumbs, and 1 teaspoon each: salt, black pepper, garlic powder, onion smoked paprika, thyme, parsley, and basil, as well as the cayenne pepper, mixing everything together until combined. In a separate bowl, add the eggs, dijon mustard (if using), and milk and whisk together until smooth and combined.
- Now, dip each piece of flour dusted chicken into the egg-milk mixture (shaking off any excess) and then add it into the coating mixture, moving it around on each side until well coated. Then lay each chicken, side by side onto the baking sheet (about an inch apart). Repeat until all chicken is coated.
- Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through.
- One the chicken has baked through, remove from oven and serve with your favorite side. Drizzle with honey or drops of hot sauce, if desired.
- Bon Appetit!
Notes
- STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, simply add chicken to a baking sheet and bake for a few minutes until completely warmed through.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
- GLUTEN-FREE OPTION: To ensure that this chicken recipe is completely Gluten-Free, simply substitute the breadcrumbs and cornflakes with GF-friendly ones. Also, you can substitute cornflakes with all-purpose flour for your favorite GF-friendly flour (i.e. GF All-purpose flour, 1-to-1 baking flour, etc.). Also, you can use arrowroot starch for a great GF-friendly option instead of regular cornstarch.
Nutrition
Calories: 242kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 1434mg | Potassium: 181mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 6mg