Step 1

Stretch out the skin on the chicken pieces until the chicken is mostly covered in skin. See post for more details and photo.

Step 2

In a large bowl, add the chicken and sprinkle baking powder (and salt if using) over the chicken. Toss the chicken in the baking powder until evenly coated. If you see any thick patches of baking powder on the chicken, make sure to spread it out with the help of a basting brush.

Step 3

For the oven version: Preheat oven to 450°F/232°C. Line a large baking sheet with foil. Place an oven-safe baking/cooling rack on top of the baking sheet. Generously grease the surface of the rack with cooking oil spray (or brush with cooking oil). Place chicken on the rack, making sure none of them overlap. Spray the surface of the chicken with cooking oil spray or brush with oil. See notes for more details on the oil. Cook in preheated oven for about 40-45 minutes or until chicken is fully cooked (the internal temperature should be at least 170°F/77°C) and skin reaches desired crispness. Chicken is best served soon after it is cooked.

Step 4

For the air fryer version: Preheat air fryer to 400°F/204°C. Grease the inner basket plate with cooking oil spray. Place chicken on the plate, making sure none of them overlap. You may need to cook in several batches depending on the size of your air fryer. Spray the chicken surface with cooking oil spray. Cook in preheated air fryer for about 20-25 minutes (I usually do 25 minutes) or until chicken is fully cooked (the internal temperature should be at least 170°F/77°C) and skin reaches desired crispness. Chicken is best served soon after it is cooked.