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Crispy Baked Fried Chicken

A delightful and healthier alternative to traditional fried chicken, featuring a crunchy coating and tender, juicy meat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken pieces (thighs, drumsticks, or breasts—your choice!) Ensure all chicken is halal-compliant.
  • 1 cup all-purpose flour Consider gluten-free option if needed.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (sweet or smoked) Choose based on preference.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional) For a bit of heat.
  • 2 large eggs
  • 1/2 cup buttermilk or plain yogurt
  • to taste cooking spray or a small amount of oil For the baking tray.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Rinse your chicken pieces under cold water and pat them dry with paper towels.
  2. In a large bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
  3. In another bowl, whisk the eggs and mix in the buttermilk or yogurt. Dip each chicken piece into the egg mixture, then dredge them in the seasoned flour.
  4. Place the coated chicken onto a baking tray lined with parchment paper or lightly greased.
  5. Spray the top of the chicken pieces lightly with cooking spray and bake in the preheated oven for about 40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Once done, let the chicken rest for about 5 minutes before serving.

Notes

For gluten-free options, use almond flour or gluten-free all-purpose flour. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.