crispy baked chicken

This Baked Chicken Drumstick Recipe is a sweet and spicy one! Sticky and addictive, these baked drumsticks are perfect for parties and mid-week meals!

Spicy-Sweet Baked Chicken Drumsticks Recipe

chicken drumsticks

flour ((any variety

corn starch

salt

pineapple juice

brown sugar

soy sauce

rice vinegar

ginger

garlic, (minced)

Sriracha sauce

Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.

Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.

Bake the drumsticks for 30 minutes, flipping once.

In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.

Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.

Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.

Juicy chicken thighs with a crisp and flavorful skin can be on your dinner table with about 5 minutes worth of effort. This crispy chicken is made in the oven without any breading at all!

Oven Baked Crispy Chicken

chicken thighs

olive oil

black pepper

paprika garlic

Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.

Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

The most delicious baked chicken legs marinated in buttermilk so they're juicy and tender on the inside with perfect crispy skin and seasoned with lemon and thyme

Baked Chicken Legs

buttermilk (divided)

garlic (smashed)

kosher salt (divided)

lemon

thyme

butter

honey

cayenne pepper

lemon (halved)

Thyme sprigs (for garnish)

In a resealable plastic bag, place chicken, 2 cups buttermilk, garlic, 3 teaspoons salt, black pepper, lemon zest, and thyme. Refrigerate 4 hours or overnight.

Preheat oven to 375. Line a rimmed sheet pan with aluminum foil; top with a wire rack. Spray with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry; place on rack, and spray with cooking spray.

Bake for 30 minutes. Meanwhile, stir together melted butter, remaining 2 tablespoons buttermilk, honey, ½ teaspoon salt, and cayenne pepper. Remove chicken from oven. Brush tops of drumsticks with butter mixture. Turn drumsticks, brush with butter mixture. Return to oven; bake 15 minutes more.

To serve, squeeze lemon over drumsticks. Garnish with thyme, and serve with remaining butter mixture.

If you love Sour Cream &amp; Onion potato chips, you’ll love this Crispy Baked Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!

Sour Cream & Onion Crispy Baked Chicken

sour cream

O Organics® french-fried onions

Salt and pepper (to taste)

Tablespoons lemon juice (1 lemon)

chives

Chives

Lemon Wedges

Sour Cream Sauce

In a large baking dish, combine the sour cream and lemon juice, and season with salt and pepper. Place the chicken breast pieces in the dish and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight.

Preheat oven to 425 degrees (convection preferred). Place a large wire rack over a large baking sheet lined with tin foil.

Pulse the fried onions in a food processor until coarse crumbs form. Alternatively, you can crush the onions in a large plastic zip-top bag.

Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the onions.

Arrange the coated chicken on the wire rack.

Bake in preheated oven, about 18-20 minutes, until golden brown and cooked through (center of thickest part should register 165-degrees on an instant read thermometer).

Serve chicken with a side of sour cream sauce and garnished with chives and lemon wedges.

https://embed.mediavine.com/videos/iWkFQNBHt

If you love Sour Cream & Onion potato chips, you’ll love this Crispy Baked Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!

Crispy Sour Cream & Onion Chicken

Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating.

Crispy Baked Chicken Cutlets

1.5 lbs Chicken Breasts (about 4) (skinless, boneless)

Tsp Italian Seasoning

Tbsp Olive Oil

Large Egg

Tbsp Milk

¾ Cup Panko (or italian style panko)

¼ Cup Fresh Grated Parmesan Cheese

Tsp Garlic Powder

Tsp Smoked Paprika

Sea salt and pepper,

Avocado cooking oil spray

Tbsp Fresh Chopped Parsley

To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.

Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.

In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat

Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8minutes more, or until golden and cooked through.

Sprinkle with fresh chopped parsley, and serve immediately.

https://content.jwplatform.com/videos/0rk1HWlp.mp4

These Crispy Baked Chicken Cutlets are oven-baked and will be your new favorite way to eat chicken. They are so crispy on the outside and juicy on the inside. Easy to make and perfectly baked crispy chicken that the whole family can enjoy.

CRISPY OVEN BAKED CHICKEN CUTLETS

These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.

Crispy Togarashi Chicken with Sesame Cucumber Relish

sugar

sesame oil

garlic (grated

cucumber

red onion

sesame seeds

chicken

all-purpose flour

egg (lightly beaten)

whole wheat panko breadcrumbs

Shichimi Togarashi (Japanese 7 Spice Blend)

black pepper (to taste)

olive oil spray

Preheat oven to 400F degrees.

In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.

Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate.  Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.

Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

Perfect Baked Chicken Thighs - Crispy on the outside, juicy on the inside, our oven-baked chicken thighs recipe creates your favorite restaurant-style dish at home in only 30 minutes.

Perfect Baked Chicken Thighs

chicken thighs, (or 8-10 small)

rosemary

lemon,

garlic powder

salt and pepper

Preheat the oven to 450 degrees F. Set a 12- to 14-inch cast iron skillet   on the stove top over medium-high heat. Add the olive oil.

Pat the skin on the chicken thighs dry with paper towels. Sprinkle the thighs with garlic powder. Then sprinkle generously with salt and ground black pepper.

Once the oil is smoking hot, place the thighs in the skillet, skin side down. Sear for 5-7 minutes until the skin in golden-brown.

Flip the chicken thighs over and add the fresh herb sprigs and the lemon slices.

Place the entire skillet in the oven and roast for 15-18 minutes. Serve warm.

https://content.jwplatform.com/videos/FgWoDXNk.mp4

Perfect Baked Chicken Thighs: Crispy on the outside, juicy on the inside, and devilishly delicious this is restaurant-style chicken thighs.
Perfect Baked Chicken Thighs: Crispy on the outside, juicy on the inside, and devilishly delicious this is restaurant-style chicken thighs.

The next time you&#x27;re looking for a quick dinner idea, try making this healthy baked chicken recipe! Juicy and crispy baked panko chicken.

BEST Crispy Baked Panko Chicken Recipe

chicken breasts (about 3 large chicken breasts)

mayonnaise

panko crumbs

freshly grated parmesan cheese*

Tablespoon butter

Italian seasoning

paprika

fine sea salt

Marinara sauce (optional, for serving)

Preheat the oven to 425 F (218 C)....

Preheat the oven to 425 F (218 C). Line a rimmed baking sheet with aluminum foil.

Butterfly the chicken breasts all the way through...

Butterfly the chicken breasts all the way through so that you have 6 even chicken fillets. Place the chicken on the baking sheet.

In a medium sized bowl, mix together the...

In a medium sized bowl, mix together the panko crumbs, parmesan cheese, Italian seasoning, paprika, fine sea salt, ground black pepper, garlic powder, and melted butter.

Evenly spread the mayonnaise over top of the...

Evenly spread the mayonnaise over top of the chicken breasts. Turn the chicken breasts mayonnaise side down into the panko mixture. Press down on the chicken breast to help make the crumbs stick, then put chicken back onto the baking sheet panko side up.

Bake chicken for about 8 - 12 minutes,...

Bake chicken for about 8 - 12 minutes, or until the thickest part reaches an internal temperature of 165 F on an instant read thermometer.

Spice-packed and incredibly juicy, these baked chicken leg quarters will become your new favorite fuss-free meal.

Baked Chicken Leg Quarters

tsp salt

tsp chili powder

tsp sweet paprika

oregano

dry mustard

½ tsp ground black pepper

¼ tsp ground allspice

2½-3 lb chicken leg quarters (bone-in and skin on)

In a small bowl mix together the sugar, salt, chili powder, paprika, dried oregano, dry mustard, black pepper and allspice. Set aside.

Line a rimmed baking sheet with aluminum foil for easy clean up. Set aside.

Pat the chicken dry and remove any excess fat. Carefully slide your fingertips between the meat and skin of each chicken leg quarter to loosen the skin from the meat. Spread some of the spice mix between the two layers.

Drizzle and rub the chicken with the olive oil (you can also do this with a brush), and smear the remaining spice mix all over the chicken.

Lay the chicken, skin side up, on a rimmed baking sheet and marinate for 30 minutes or in the refrigerator overnight.

Preheat the oven to 400°F.

Bake the chicken uncovered for 40 to 50 minutes (depending on size) or until the juices run clear and a meat thermometer or instant read thermometer registers an internal temperature of 165 degrees Fahrenheit. For extra crispy skin, place the chicken under the broiler until the skin is dark brown, about 4-5 minutes.

Remove from the oven, tent with foil, and rest for 10 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676726783/zkk7q2vd41rp2t8ciyp0.mp4

Easy to make oven Baked Chicken Leg Quarters is an effortless and budget-friendly dinner meal packed with lots of flavor. Whole chicken legs and chicken thighs are seasoned with a simple spice mixture and baked until perfectly moist and tender. Crispy skin and succulent juicy dark meat make these baked chicken quarters irresistibly delicious!

If you want a delicious dinner with minimal time over the stove, these juicy oven-baked chicken thighs are a perfect choice. A few spices and some olive oil is all it takes to make this dynamite dish. This recipe is keto-friendly, AIP-friendly, gluten-free, dairy-free, and low carb!

Juicy Oven Baked Chicken Thighs

chicken thighs (bone-in, skin on)

tsp garlic

tsp cumin

tsp black pepper

tsp kosher salt (or

Preheat oven to 450 degrees F.

In a small bowl, combine the granulated garlic, paprika, cumin, oregano, pepper, salt, and olive oil.

Brush the olive oil and spice mixture all over the chicken. Make sure to get it under the skin as well.

Bake for 40 minutes or until the chicken is fully cooked through. Turn the broiler on and broil for the final 5 minutes.

Top 10 crispy baked chicken recipes from across the web

The most viewed crispy baked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy-Sweet Baked Chicken Drumstick...

Oven Baked Crispy Chicken

Baked Chicken Legs

Sour Cream & Onion Crispy Baked Chi...

Crispy Baked Chicken Cutlets

Crispy Togarashi Chicken with Sesam...

Perfect Baked Chicken Thighs

BEST Crispy Baked Panko Chicken Rec...

Baked Chicken Leg Quarters

Juicy Oven Baked Chicken Thighs

Top 10 crispy baked chicken recipes from across the web

The most viewed crispy baked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy-Sweet Baked Chicken Drumstick...

Oven Baked Crispy Chicken

Baked Chicken Legs

Sour Cream & Onion Crispy Baked Chi...

Crispy Baked Chicken Cutlets

Crispy Togarashi Chicken with Sesam...

Perfect Baked Chicken Thighs

BEST Crispy Baked Panko Chicken Rec...

Baked Chicken Leg Quarters

Juicy Oven Baked Chicken Thighs

The most viewed crispy baked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine