This is the crispy chicken that we all know and love but it’s baked instead of fried. This means it requires a lot less oil, but it doesn’t sacrifice crunchiness, juiciness or flavour!
The chicken is dusted in spices before being dredged in yoghurt and egg, which keep the chicken tender. Baking the breadcrumbs for the final coating ensures the end result is golden brown and super crisp. This is a meal you can feel good about eating and that your family will love. Serve this Baked “Fried” Chicken with a simple coleslaw as in the recipe, or substitute with your salad of choice.
Watch how to make Baked “Fried” Chicken
Baked “Fried” Chicken
- Total Time: 1 hour and 20 mins
- Yield: 4 1x
Ingredients
- 3 cups (180 g) panko breadcrumbs
- Spray olive oil (see note 1)
- ½ cup (125 g) Greek yoghurt
- 2 eggs, whisked
- 1 cup (150 g) plain (all-purpose) flour
- 2 tsp sweet paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sea salt flakes
- 8 chicken drumsticks
Salad
- ¼ cup (60 g) whole-egg mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 cup (75 g) shredded green cabbage
- 1 cup (75 g) shredded red cabbage
- ½ cup (30 g) finely chopped kale
- 1 carrot, julienned or finely sliced
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Line a baking tray with baking (parchment) paper and arrange the panko breadcrumbs on the tray so that they are spread out, covering the whole tray. Spray with olive oil all over. Bake for 5–8 minutes or until the breadcrumbs are golden, stirring halfway through (see note 2).
- Reduce the oven to 200°C (400°F) (180°C/350°F fan-forced).
- In a medium bowl, whisk together the yoghurt and eggs. Set aside.
- On a large sheet of baking paper (it makes clean-up easier!), or on a large plate, combine the flour with the paprika, garlic powder, onion powder and salt.
- One by one, dredge the chicken drumsticks in the flour, followed by the egg/yoghurt mixture (allowing any excess to drip off), followed by the breadcrumbs. Press the breadcrumbs onto the chicken so that they are firmly packed all over.
- Place the chicken on a wire rack (spray the wire rack with the olive oil spray first to stop the chicken sticking). Spray the chicken all over liberally with the olive oil spray.
- Place in the middle rack of the oven and bake for 45–50 minutes until golden and cooked through. There is no need to turn the chicken.
- To make the salad, combine the mayonnaise, apple cider vinegar, salt and pepper in a large bowl. Add the remaining ingredients, toss to combine and serve.
Notes
Note 1 – You can find a refillable oil spray dispenser here.
Note 2 – You can skip this step but the drumsticks will not be as golden.
MAKE AHEAD
Baked Fried Chicken is best made and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated in an airtight container for up to 3 days. Not suitable to freeze.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: chicken
- Method: baked
- Cuisine: American
monjyahaya says:
Made this last night and it was a winner! So crunchy and the chicken was nice and juicy. That salad dressing is magic too.