Crispy Baked Chicken

I love this crispy baked chicken recipe—it turns out golden and crunchy on the outside while remaining juicy and flavorful inside. It’s easy, fuss-free, and perfect for a family dinner or meal prep.

Why You’ll Love This Recipe

I adore how simple yet satisfying this dish is. With just a few common pantry staples, I can achieve that irresistible crispy coating without frying. It bakes hands-off in the oven, freeing me up to prepare sides or get other things done.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (drumsticks, thighs, or breasts with bone and skin)

• Olive oil or melted butter

• Bread crumbs (panko for extra crunch)

• Grated Parmesan cheese

• Garlic powder

• Onion powder

• Paprika (I use sweet or smoked)

• Dried herbs (like oregano, thyme, or Italian seasoning)

• Salt and pepper

Directions

1. I preheat the oven to 425 °F (220 °C) and line a baking sheet with foil or parchment.

2. I pat the chicken dry and brush each piece lightly with olive oil or melted butter.

3. In a shallow bowl, I combine bread crumbs, Parmesan, garlic and onion powders, paprika, dried herbs, salt, and pepper.

4. I press each chicken piece into the crumb mixture, coating evenly on all sides; I gently shake off excess.

5. I place the chicken on the prepared baking sheet, spacing pieces so they crisp up nicely.

6. I bake for about 35–45 minutes (depending on piece size), turning halfway, until the chicken is golden brown and the internal temperature reaches 165 °F (74 °C).

7. I let the chicken rest for 5 minutes before serving to lock in the juices.

Servings and Timing

• Yield: 4 servings (about 8 pieces of chicken)

• Prep time: 10 minutes

• Cook time: 35–45 minutes

• Total time: 45–55 minutes

Variations

• Spicy version: I add chili powder, cayenne pepper, or hot paprika to the crumb mix.

• Gluten-free: I swap bread crumbs for crushed gluten-free crackers or GF breadcrumbs.

• Cheesy herb: I use shredded Asiago or sharp cheddar instead of Parmesan.

• Lemon zest twist: I stir lemon zest into the coating mix for a bright flavor.

• Buttermilk-marinated: I marinate the chicken in buttermilk and spices for 1–2 hours before coating and baking to enhance tenderness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I preheat the oven to 375 °F (190 °C) and warm the chicken on a baking sheet for about 10 minutes until hot and crispy again. Alternatively, I microwave a piece briefly and then crisp it up in a hot skillet or under the broiler.

FAQs

What cut of chicken works best for crispy baked chicken?

I find bone‑in, skin‑on pieces like drumsticks or thighs give the best flavor and crispiness—breasts work too, but I watch them carefully to prevent drying.

Can I prepare this ahead of time?

Absolutely—I can coat the chicken and store it covered in the fridge for several hours before baking. Just bake straight from chilled when ready.

How do I know when the chicken is fully cooked?

I use a meat thermometer; when the thickest part reaches 165 °F (74 °C), it’s safely cooked and still juicy.

Can I use this recipe with chicken wings?

Yes! I bake wings at the same temperature; they usually crisp up in about 30–35 minutes. I turn them halfway through for even browning.

Can I freeze crispy baked chicken?

Yes—once cooled, I wrap pieces individually and freeze for up to 3 months. To reheat, I thaw overnight in the fridge and re-crisp in a 375 °F oven for about 10–15 minutes.

Conclusion

This crispy baked chicken is one of my go-to recipes when I want easy, delicious comfort food. It delivers on crispiness without the mess of frying, is flexible with flavors, and reheats beautifully—making it a winner for any dinner.