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Oven "fried" chicken -- temp? How to make crispy?

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I have some chicken drumsticks that I want to oven-fry tonight. I've checked recipes and the temp for baking varies considerably -- from 375-450. What's your experience on how to achieve the most crispy exterior? I couldn't find panko crumbs, so I only have regular ones. Thanks for your tips.

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  1. Key to crispness is making sure your coating is not water logged (too much liquid) or oil.
    Pat the chicken pieces dry, dredge in flour and shake off excess. Dip in egg, allow excess egg to drip away, then roll in crumbs. Allow to rest about five minutes, repeat egg/crumb routine.
    Place on wire rack on baking sheet and pop into hot oven. If you want quick browning without overcooking the meat you can use 450 degrees. I'd prefer 375 .... your choice. If you don't have a wire rack, try some parchment paper to line the baking sheet and, as soon as the chicken is done, get it out of the oven and onto a wire rack or layered paper towels to maintain crispness.

    1. I don't think breading in the oven ever gets crispy enough for me.

      However, I've learned to add parmesan cheese to my breadcrumb mixture (I do use panko) when oven baking. I find that the cheese crisps up and helps for me.

      1 Reply
      1. re: thimes

        I agree re:cheese, but disagree about panko or any crumbs. Flour and seasonings makes a nicer crust and I bake at 425.
        I use this recipe and it is always crisp. I use butter or coconut oil,never ever margarine.
        http://southernfood.about.com/gi/rati...

      2. Drizzling a little melted butter over it before baking can really help.

        1. panko and cooking spray

          1. Panko and crushed corn flakes.