recipes that teach you how to cook without recipes

Oven Fried Chicken

The secret to the crispiest chicken that’s not been swimming in a vat of oil is…baking powder. Full disclosure – I have to thank Serious Eats for this little trick. Check out the post here. I don’t find that I need to refrigerate the chicken overnight, but feel free to do so if you have the time. I have found that simply using a rack over a baking tray already gets you pretty crispy chicken but the baking powder does add another level of crispy.

Feel free to smother this chicken with a sauce (my fave is buffalo) or eat them naked. If you marinate the chicken in yummy spices, this chicken will be fantastic even without a sauce. 


chicken, skin on (wings or drumsticks)

baking powder (2-3 tsp/500g of chicken)

marinade (optional but highly recommended)

garlic powder

onion powder

chilli powder

dried herbs (any)




  1. Marinate the chicken in the spices you like for a minimum of 1 hour or up to overnight.
  2. Dust the baking powder over the chicken evenly (particularly over the skin) and let the chicken sit at room temperature for about 30 minutes.
  3. Bake the chicken on a rack over a baking tray (to catch any drippings) at 200°C/400°F for about 45 minutes for wings and about 1 hour for drumsticks,flipping the chicken pieces once or twice mid way through cooking to ensure even crispification.

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