Time warning: the chicken has to sit for 30 minutes before even baking in the oven
Everyone has a version of crispy oven-fried chicken, and this one would be mine. What you have to create to your liking is really the spices that go into the flour coating, I found I can’t stand ingredients like thyme or rosemary for my crispy chicken, but prefer garlic, seasoning salt, pepper and paprika. It takes a lot of testing and trials, but eventually you find what you like. The rest of the recipe is almost the same as most out there, the preparation doesn’t really change.
After you try this recipe, you will never need to deep fry chicken again. I kid you not.
1 1/3 cups of flour
1 tbsp garlic powder
2 tbsp seasoning salt
1 tsp paprika
1 tsp pepper
2 or 3 eggs
1/3 cup of margarine
one chicken, cut into 8 pieces (2 drumsticks, 2 thighs and the breasts cut into 4)
Kick the tires and light the fires to 400 degrees.
Take your flour and put it into a bowl large enough to coat your chicken pieces in.
Add in your garlic…
..your 2 tablespoons of seasoning salt….
…your teaspoon of paprika…
..and your teaspoon of pepper. Do not add any salt, it is the perfect salty goodness already!
Whisk the ingredients together.
Get your eggs ready, beat them up.
Grease a baking sheet really well.
Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have try and keep things clean once in a blue moon.
First, dip your chicken into the flour mixture and cover it completely.
Then go to the egg mixture, and cover it again completely, this time with egg.
Like this, completely covered in egg.
Ok, back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. Try not to skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, the cold must do something to help it stick. There’s probably some scientific explanation, molecules shrink blah blah cold temperatures help them adhere blah blah science talk blah blah.
But what it comes down to in the end is : “If it ain’t broke, don’t fix it!”
The end result is so worth this little step. You will be amazed how the batter sticks to the chicken! I found with almost all the recipes I have tried, that most don’t advise to let the chicken sit, and never for this long. Trust the Kitchen Magpie.
When you have waited the 30 minutes, and I trust that you did, melt the margarine and pour it over the chicken pieces.
Don’t worry about evenly covering them, just do the best you can. They turn out fantastic no matter how you drizzle that margarine, as long as most of it lands on the chicken pieces somehow. Put the chicken into a 400 degree oven and cook from 40-50 minutes, or until done.
Oh man, would you LOOK at this chicken! Its crispy, the batter stays on, the flavor is to die for and it’s so easy.
My family flips for it every single time, and my daughter is no exception, she loves the drumsticks the best, of course. You can see in this picture how the batter stays on until you bite it. I almost never post pictures of the family in my recipes, but she was having so much fun tonight eating it I had to show this picture.