I don't remember the first time I ate at KFC. What I do remember is that ever since, I've found it impossible to walk past one of its restaurants without ordering crispy-coated chicken pieces or crunchy chicken strips with a side of coleslaw. There's something about the contrast in textures — extra crunchy on the outside and juicy on the inside — that makes this food so delicious. It's the kind of thing that leaves you wanting more and more.
One of the challenges of making chicken that's crispy on the outside and tender on the inside at home is that traditional recipes rely on buttermilk to tenderize the meat and deep-frying to achieve that signature crunch. As delicious as the result may be, sometimes a lighter alternative is in order.
(Photo: Tal Sivan-Ziporin, Tal Sivan-Ziporin)
So I decided to make a homemade, oven-baked version without compromising on the flavor or texture. And let me tell you — the results were incredible! The chicken turned out so delicious that I'm convinced no one would guess it wasn't fried. And the secret to keeping it juicy without buttermilk? Try the recipe and find out.
Oven-baked crispy chicken
Don't leave out any of the spices in the coating. It's the combination of flavors that makes this chicken special, giving it a slightly spicy kick.
Ingredients
For the chicken and marinade:
- 10 chicken pieces — thighs and drumsticks
- 1 cup soy milk
- Juice of 1/2 lemon
- 3 large eggs
For the coating:
- 3 cups all-purpose flour
- 1/2 cup cornmeal or golden breadcrumbs
- 1 tablespoon granulated garlic or garlic powder
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2/3 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 2 tablespoons sweet paprika
Instructions
- In a large bowl, whisk together the soy milk, lemon juice and eggs. Add the chicken pieces and cover the bowl tightly. Refrigerate for two hours or overnight.
- Meanwhile, combine all the coating ingredients in a large bowl.
- Remove the chicken from the marinade and dredge it in the seasoned flour mixture. Dip it back into the marinade, then coat it in the flour mixture again. Place the chicken on a baking sheet lined with parchment paper.
- Repeat with the remaining chicken pieces.
- At this stage, you can either deep-fry the chicken pieces until nicely golden brown or spray them with cooking oil and bake at 400°F (200°C) for 30-45 minutes, until golden brown. Baking time will depend on the size of the chicken pieces. Make sure the chicken is cooked through before serving.