One of my hubby’s all time favourite treats is fried chicken. I’ve been experimenting with a simple recipe to give him a tasty piece of moist and crunchy chicken that’s not deep fried for some time. Here’s the result, a quick and delicious alternative to traditional fried chicken that’s finger lickin’ good. It’s really easy to put together and packs a big flavour punch. Try it out for a weekday treat, I guarantee it will become a regularly requested specialty.
Super Moist & Crunchy Oven Fried Chicken
8 pieces bone-in skin-on chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp each thyme, basil
6 tbsps corn starch
Preheat oven to 400 degrees.
High heat will cook your meat quickly and crisp up the outside. Once chicken is cooked, you can place under the broiler for 5 minutes to brown.
Combine all spices. Use half to generously season chicken. Refrigerate for at least 1 hr up to overnight to dry out chicken.
Air drying out your chicken in the fridge will remove any surface moisture and ensure a super crispy exterior.
Take remaining spice blend and mix with cornstarch.
Feel free to experiment with any herbs or spice blends you have on hand. Almost anything goes. Add some spice with some cayenne pepper or add an ethnic twist with some cumin or curry powder.
Dredge chicken in cornstarch mix. Shake off any excess.
It is important to shake any excess off to avoid a floury tasting coating.
Place on grill on baking tray. Bake for 35-45 minutes depending on size and thickness of chicken pieces until cooked through and juices run clear. At the halfway mark, turn your chicken over.
Placing your chicken on a raised grill ensures that the heat can circulate around the chicken while it cooks and prevents your chicken from sitting in any juices. This adds to a crunchy exterior all around.
Serve, enjoy and wait for everyone to ask for seconds.
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