Description
It’s a baked alternative to traditional fried chicken, featuring chicken pieces coated in spiced flour or breadcrumbs, baked until golden and crispy on the outside, and juicy inside—all without a deep fryer.
Ingredients
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- 1 kg chicken pieces (thighs, drumsticks, wings)
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- 200ml buttermilk or plain yogurt
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- 2 cloves garlic, minced
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- 1 tsp smoked paprika
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- 1 tsp cayenne pepper (optional)
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- 1 tsp dried thyme
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- Salt and black pepper, to taste
For the coating:
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- 150g plain flour
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- 100g breadcrumbs (panko or fresh)
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- 1 tsp paprika
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- ½ tsp garlic powder
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- 1 tsp baking powder
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- 3 tbsp olive oil or melted butter (for drizzling or spraying)
Instructions
Place chicken in a large bowl. Add buttermilk, minced garlic, paprika, cayenne, thyme, salt, and pepper. Toss to coat, cover, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and place a wire rack on top if available.
In a shallow bowl, mix flour, breadcrumbs, paprika, garlic powder, baking powder, and a pinch of salt and pepper.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the coating mixture, pressing it on to stick well.
Place the coated chicken pieces on the rack or tray. Drizzle with olive oil or spray lightly with cooking spray for a crispy finish.
Bake for 35–40 minutes, turning once halfway through, until the coating is golden and the chicken is cooked through.