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

jessinEC Jul 10, 2012 04:35 PM

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. todao RE: jessinEC Jul 10, 2012 07:29 PM

    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. t
      thimes RE: jessinEC Jul 10, 2012 07:57 PM

      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
        magiesmom RE: thimes Jul 10, 2012 08:18 PM

        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.

      2. s
        sandylc RE: jessinEC Jul 10, 2012 08:16 PM

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

        1. b
          bw2082 RE: jessinEC Jul 10, 2012 09:00 PM

          panko and cooking spray

          1. ipsedixit RE: jessinEC Jul 10, 2012 09:04 PM

            Panko and crushed corn flakes.

            1. j
              jessinEC RE: jessinEC Jul 10, 2012 10:19 PM

              Thanks, everyone, for the advice! I did a mixture of bread crumbs & parmesan and it ended up pretty crispy. The recipe I had called for dipping in lemon juice/oil/water mixture first. Didn't come out particularly lemony (there was also zest in the coating), but was crispy outside and still juicy inside. Split the diff and baked at 400 for the first part, then 450 for the last 12 minutes (while some biscuits were sharing the oven). Turned once. Will try the wire rack next time, thanks for that tip! One child liked the bread crumbs, one didn't, so may try flour next time.

              1 Reply
              1. re: jessinEC
                acgold7 RE: jessinEC Jul 11, 2012 10:35 AM

                Flour will not get crispy at all, only gummy. Not recommended.

              2. chowser RE: jessinEC Jul 11, 2012 11:51 AM

                I use something that stays crunchy, like potato chips, pretzels or melba toast, mixed in with bread crumbs, panko or whatever else you use. Spray w/ oil.

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