This Crispy Heritage Oven Baked Chicken is a delightful twist on a classic favorite, offering a satisfying crunch without the mess of frying. It's the perfect dish for a family dinner or a casual get-together, showcasing simple ingredients that deliver big on flavor.
Chicken pieces: I recommend using legs and thighs for their juiciness and flavor, but feel free to use your preferred cuts. The skin-on variety helps lock in moisture.
All-purpose flour: This is the base for our seasoned coating, helping to dry out the skin for extra crispiness.
Breadcrumbs: They add a delightful crunch to the chicken. You can use regular or panko for a bit more texture.
Salt and black pepper: Essential for seasoning and bringing out the flavors of the chicken.
Paprika: Adds a subtle smokiness and a hint of color to the crust.
Garlic powder and onion powder: These aromatics infuse the chicken with depth and savory notes.
Eggs and milk: This combo helps the breadcrumbs adhere to the chicken, forming a cohesive coating.
Unsalted butter: Drizzling melted butter over the chicken ensures a golden, crispy finish.
This chicken pairs wonderfully with a side of creamy mashed potatoes or a simple green salad. For a touch of freshness, serve it alongside a homemade coleslaw or roasted vegetables. Don't forget a squeeze of lemon for a zesty finish!
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to make clean-up a breeze. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder. This will be your first coating layer that adds flavor and texture.
In another bowl, whisk the eggs and milk together until they're well combined. This will help the breadcrumbs stick to the chicken. Coat each chicken piece in the flour mixture, making sure to shake off any excess so it doesn't clump.
Next, dip each floured piece into the egg mixture, allowing any excess to drip off before pressing the chicken into the breadcrumbs. Make sure each piece is evenly coated with breadcrumbs for maximum crunch.
Arrange the coated chicken pieces on your prepared baking sheet. Drizzle the melted butter over the chicken; this step is key for achieving that golden brown crust. Pop the chicken in the oven and bake for 45-50 minutes, or until the chicken is golden brown and cooked through. You’re aiming for an internal temperature of 165°F.
Once done, let the chicken rest for about 5 minutes before serving. This short rest period allows the juices to redistribute, keeping your chicken moist.