Classic Crispy Oven-Baked Chicken Dinner
This recipe delivers perfectly crispy, juicy chicken every time, with minimal fuss and easy cleanup. The secret to the extra crispy skin is a blend of flour, cornstarch, and baking powder.
Equipment
- Large baking sheet
- Parchment paper or heavy-duty foil
- Oven-safe wire rack
- Large bowl
- Whisk
- Instant-read thermometer
Ingredients
Main Ingredients
- 8 pieces chicken (mix of drumsticks, thighs, or breasts with bone-in, skin-on)
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper adjust to your spice preference
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil or another neutral oil like avocado oil
- 0.5 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or heavy-duty foil and place an oven-safe wire rack on top.
Cooking
- Pat the chicken pieces dry with paper towels.
- In a large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, and baking powder.
- Drizzle olive oil over the chicken and toss to lightly coat. Dredge each chicken piece in the flour mixture, pressing for an even coating.
- Place the coated chicken on the wire rack, ensuring they are not touching.
- Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply golden brown and crispy.
- Optionally, broil for the last 5-10 minutes for extra browning, watching closely to prevent burning.
Serving
- Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving.
Notes
For even crispier skin, ensure chicken is very dry before coating. Adjust cayenne pepper to your preferred spice level. A meat thermometer is highly recommended for perfectly cooked chicken.