There are a couple of tricks to making the most crispy oven chicken so listen up!
1. You’re going to use your herbs and spices twice. Whatever you choose, use some in the marinade and some in the flour mixture before breading the chicken.
2. Use buttermilk to tenderise your chicken. You will soak your chicken in the buttermilk and herbs/spices mixture for about an hour before cooking.
3. Strain the buttermilk into some beaten eggs when breading the chicken.
4. Use skinless boneless chicken thighs for perfectly moist chicken, rather than chicken breast which can get tough and dry. This is cheaper per kg to buy too!
5. Use Panko breadcrumbs which means you won’t need any oil for this crispy oven chicken.
The herbs & spices I’ve used here are dried coriander, garlic powder, cayenne pepper, white pepper, dried sage, salt, black pepper. By adding to each layer of the cooking process you get a more rounded result and you’ll use less salt overall. Which is always a good thing.
Cook in the fan oven at 190 degrees for 25 minutes. Yes, you can also cook this chicken in the air fryer. Cook at 180 degrees for 17 minutes, check with a temperature probe to make sure it’s cooked through and safe. Remember, 75 degrees to stay alive!
I got my Panko breadcrumbs at the Asian Supermarket in Ballymount a few weeks ago. I make the trip about once a month to stock up on ingredients. Always a happy customer, but you can also shop from them online
Thrifty Tasty Bites
