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)
dried herbs (any)
- Marinate the chicken in the spices you like for a minimum of 1 hour or up to overnight.
- Dust the baking powder over the chicken evenly (particularly over the skin) and let the chicken sit at room temperature for about 30 minutes.
- 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.