The Crispiest Easy Oven-Baked Chicken
Ingredients
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Chicken: 8–10 chicken drumsticks (as shown in your photo)
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Marinade: 1 cup (250ml) plain yogurt or buttermilk
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Breading:
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1 ½ cups breadcrumbs (Panko works best for extra crunch)
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½ cup grated Parmesan cheese (optional)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp salt and black pepper
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Cooking: 2 tbsp melted butter or olive oil spray
Detailed Instructions
1. Marinate the Chicken
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Pat the chicken drumsticks dry with paper towels.
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Place the chicken in a large bowl or zip-top bag and pour the plain yogurt (or buttermilk) over them.
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Ensure every piece is fully coated. Let it marinate in the refrigerator for at least 30 minutes (up to 4 hours) to tenderize the meat.
2. Prepare the Breading Station
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In a shallow bowl, whisk together the breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
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Preheat your oven to 400°F (200°C).
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Line a large baking sheet with parchment paper or a wire rack set over the pan for maximum air circulation.
3. Coat the Drumsticks
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One by one, lift a drumstick from the yogurt marinade, letting any excess drip off.
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Roll the chicken in the breadcrumb mixture, pressing firmly so the coating sticks well.
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Place the coated chicken on the prepared baking sheet, ensuring they aren’t touching.
4. Bake to Perfection
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Lightly drizzle the melted butter over the tops or give them a generous spray of olive oil. This is the secret to getting that “deep-fried” golden color.
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Bake for 40–45 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C) and the crust is a deep golden brown.
5. Rest and Serve
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Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute so the first bite is perfectly moist.