Angela's Baked "Fried" Chicken
Have your crispy chicken without all the fat! A great way to have the taste of fried, without the oil!
Servings 4
Equipment
- 2 half sheet pans
- 2 baking racks
- meat thermometer
Ingredients
- 1 whole chicken, cut up, bone in, skin off SUB 4 breasts or 6 thighs. Bake the skin on a sheet pan for chicharrones.
Wet Dredge
- 1 cup full fat Greek yogurt SUB nonfat
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbl dijon mustard
- 1 Tbl Sriracha optional, but adds depth NOT heat
Dry Dredge
- 1/2 cup flour Masa is good here
- 1/4 cup corn starch or rice flour
- 1/2 cup bread crumbs Italian or plain
- 3/4 cup panko bread crumbs
- 2 Tbl smoked paprika
- 1 Tbl each salt and pepper
Instructions
- Preheat oven to 375°F. Put racks on sheet pans covered with foil and spray with nonstick spray. (You can make the chicken directly on the pan if you don't have racks, but it is crispier on racks.)
- Cut up chicken and remove skin. (If making chicharonnes, get another foil covered sheet pan and spread skin flat, season with s/p, bake until crisp.)
- Mix together wet dredge and dry dredge in separate bowls or baking dishes.
- Dredge chicken pieces in wet dredge, it is thick, so get it as even as possible and get it in all the creases. Then press into dry dredge. You can't get too much panko on it!
- Put chicken on the racks and spray lightly with nonstick spray to get the panko to brown.
- Bake for around 45 minutes, turning the chicken at least once. Remember to spray with nonstick spray when you turn it. If you are using boneless pieces, they will be done in less time. Use a thermometer as your guide to doneness.
- Chicken is done when temp is 165°, dark meat can to go 170°. Use a thermometer and take out pieces as they finish. Remember, meat continues to cook for a few minutes out of the oven. This recipe is very forgiving, and will keep your chicken moist, but try not to overcook the breast.