Super Crispy Oven-fried Chicken Recipe Is a Legit Family Dinner by Donna John
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My grandma made the best fried chicken. You know, the kind fried in lard that tastes like heaven? I could never master her techniques, but found a super-crunchy, oven-baked panko chicken recipe my family loves. The seasoned panko makes a crispy, flavorful crust on this baked chicken recipe. I like to make this fried chicken in a cast iron skillet, because it helps make the chicken even crispier.
To make this crispy oven-fried chicken you'll need: chicken pieces (read about the health benefits of protein), butter, an egg, panko breadcrumbs, Parmesan cheese, salt, black pepper, smoked paprika, garlic powder, onion power, dried oregano, dried basil and olive oil. The chicken is dredged then cooked in the oven until super juicy and super crispy on the outside. Amazing!
Serve this fried chicken dinner with a fresh vegetable and a salad. If you serve it to company, get ready for recipe requests!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes
Total Time: 40 to 50 minutes
Servings: 4
Ingredients
- 6 chicken legs or thighs (or a combination)
- 4 tablespoons butter
- 1 egg
- 1 teaspoon water
- 1 cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- black pepper, to taste
- olive oil, for drizzling
Here's how to make it:
- Put the butter in a cast iron skillet or oven-proof skillet and pop it into a preheated 425-degree F oven to melt while you get the batter station ready. Put the eggs and water in one bowl and panko and remaining ingredients except olive oil in another bowl. (Dried Italian seasoning could be used in place of the dried basil and oregano.)
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Dip the chicken in the egg wash and then roll in the crumb mixture, pressing so it sticks to the skin. (You can season the chicken with salt and pepper first, if desired.) Remove the pan from the oven and place the breaded chicken into it. Drizzle with olive oil. (For some spice, add a little crushed red pepper flakes.)
- Bake for about 30 to 40 minutes, depending on how big your chicken pieces are, turning once. Serve hot. Store any leftover chicken in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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