Recipetin eats recipe for crispy baked chicken
Recipetin eats recipe for crispy baked chicken
Okay, let’s talk about crispy baked chicken. Because honestly, who doesn’t love chicken that’s crispy on the outside and juicy on the inside? And the best part? No deep-frying mess. Just toss it in the oven and let it do its thing.
I first tried this recipe after one too many failed attempts at frying chicken. My kitchen looked like a crime scene, and my smoke detector was basically my new roommate. Then I found this baked version, and boom—game changer. It’s easy, it’s delicious, and you won’t have to explain to your neighbors why there’s smoke pouring out of your windows.
Recipe Card
Recipe Title: Recipetin eats recipe for crispy baked chicken
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 1/2 cup breadcrumbs (panko works great for extra crunch)
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter (or olive oil if you’re feeling fancy)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper because nobody likes scrubbing pans.
- In a bowl, mix the breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper. This is your crispy magic dust.
- Brush each chicken piece with melted butter. This helps the crumbs stick and makes everything golden and delicious.
- Dredge the chicken in the breadcrumb mix, pressing lightly so it sticks. Don’t be shy—coat it well!
- Place the chicken on the baking sheet. Pop it in the oven for 20-25 minutes, flipping halfway if you want even crispiness (but honestly, it’s fine if you forget).
- When it’s golden and crispy, take it out. Let it rest for a minute because hot chicken burns mouths, and we’re not savages.
That’s it. You just made crispy baked chicken without setting off any smoke alarms. High five.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 12g | 15g | 28g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Breadcrumbs | Crushed cornflakes or almond flour for gluten-free |
| Parmesan cheese | Any hard cheese you like, or skip it if you’re dairy-free |
| Butter | Olive oil or melted coconut oil |
Tips
- If your chicken is thick, pound it a little so it cooks evenly. Or don’t. Live dangerously.
- For extra crispiness, spray the chicken lightly with oil before baking. Science says it works.
- Don’t crowd the pan. Give the chicken space, or it’ll steam instead of crisp. Nobody wants soggy chicken.
FAQ
Q: Can I use chicken wings instead?
A: Totally! Just adjust the cooking time—wings might take a bit longer.
Q: Can I make this ahead of time?
A: You can prep the chicken with the coating and keep it in the fridge for a few hours before baking. Just don’t leave it overnight or the crumbs get soggy.
Q: Can I freeze leftovers?
A: Yeah, but the crispiness might suffer. Reheat in the oven, not the microwave, unless you like rubber chicken.
Alright, that’s my crispy baked chicken recipe. It’s simple, it’s tasty, and it won’t leave your kitchen looking like a war zone. Give it a shot and let me know how it goes. Or don’t. I’m not your boss. But seriously, try it—you’ll love it.
