Crunchy-coated fried chicken is utterly irresistible, but it can be a real pain. We wanted to mimic the best of fried chicken with a minimum of fuss-and bake it, not fry it.
Why This Recipe Works
We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetrate deep into the meat. For the coating, we used a blend of corn flakes and bread crumbs. Seasoned heavily with spices and lightly coated with oil, the coating baked up as crisp as a deep-fried crust. We baked the chicken in a hot oven on a wire rack set on a baking sheet. The rack allowed hot air to circulate beneath the chicken, ensuring that all sides of the pieces became crisp.
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