Crispy Baked Chicken

Ingredients

• 30 ml (2 tbsp)smoked paprika
• 2.5 ml (1/2 tsp)cayenne pepper
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)garlic powder
• 10 ml (2 tsp)thyme
• 5 ml (1 tsp)chicken bouillon powder
• 7.5–10 ml (1 1/2–2 tsp), or to tastesalt
• 5 ml (1 tsp)black pepper
• 8–10chicken drumsticks
• 240 ml (1 cup)buttermilk
• 2eggs
• 125 g (1 cup)plain flour
• 95 g (3/4 cup)cornflour
• 7 g (1 1/2 tsp)bicarbonate of soda
• As neededcooking oil spray

Instructions

1. 1

   Mix the spices

   In a small bowl, combine the smoked paprika, cayenne, onion powder, garlic powder, bicarbonate of soda, thyme, bouillon powder, salt and black pepper.

2. 2

   Season the chicken

   Sprinkle 1 tablespoon of the spice mixture over the drumsticks, distributing it around the pieces. Keep the rest for the coating.

3. 3

   Whisk the soak

   In a large bowl, whisk the buttermilk and eggs together, then season with a pinch of salt and pepper.

4. 4

   Soak the drumsticks

   Add the chicken and turn it to coat. Leave it to soak for at least 10 minutes and up to 1 hour.

5. 5

   Heat the oven

   Meanwhile, preheat the oven to 200°C.

6. 6

   Make the coating

   In a separate bowl, mix the plain flour, cornflour, bicarbonate of soda and remaining spice mixture until evenly combined.

7. 7

   Prepare the tray

   Line a baking tray with parchment or foil and set a wire rack on top. Spray the rack with cooking oil spray so the chicken is less likely to stick.

8. 8

   Coat the chicken

   Lift each drumstick from the buttermilk mixture and let the excess drip away. Coat it in the flour mixture, shake off any excess and place it on the rack. Leave the pieces for 5 minutes so the coating can absorb some moisture.

9. 9

   Add another layer

   For a thicker coating, dip the drumsticks in the flour mixture a second time. Return them to the rack and leave them for 5 minutes.

10. 10

    Spray the chicken

    Spray the drumsticks generously with cooking oil spray, then place the tray in the preheated 200°C oven.

11. 11

    Bake until crisp

    Bake for about 35–40 minutes, until golden brown and the internal temperature reaches 74°C. Turn the drumsticks halfway through baking and spray them with more cooking oil spray.

12. 12

    Rest before serving

    Take the chicken out of the oven and leave it to rest for 3–5 minutes before serving.

What is crispy baked chicken?

Crispy baked chicken is a home-style American take on coated chicken, using the oven rather than a deep fryer. This version uses drumsticks, a spiced flour-and-cornflour coating and a tangy buttermilk soak.

The rack lets hot air circulate around the chicken, helping the coating brown on more than just the side touching the tray. A light spray of oil encourages a crisp, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 14g protein, 21g carbs, 8g fat.

The chicken provides most of the protein, while the flour and cornflour contribute much of the carbohydrate. Fat comes mainly from the chicken, eggs and buttermilk, with cooking spray adding some depending on how much is used. Balance the plate with a generous portion of vegetables or salad alongside a drumstick.

The spice mix

Smoked paprika: This brings a warm, smoky flavour and gives the coating its deep colour. Cayenne adds heat, so adjust it to suit your preference.

Aromatics: Onion powder, garlic powder, thyme, bouillon powder, salt and pepper season both the chicken and its crust. Mixing them together first helps distribute the flavours evenly.

Why use buttermilk and eggs?

Buttermilk: Its thick, tangy texture helps the seasoning cling to the drumsticks and gives the flour coating a damp surface to grab onto. The recipe allows a soak from 10 minutes up to 1 hour.

Eggs: Whisked into the buttermilk, they help bind the wet coating to the chicken. Let excess mixture drip off before dredging to avoid a heavy, clumpy crust.

Building a crisp coating

Flour and cornflour: The combination forms the crisp outer layer, while the reserved spices flavour it throughout. Coat each piece thoroughly, then shake off loose flour so it does not bake into dry patches.

Resting: Give the coated chicken 5 minutes on the rack before baking, as directed. For a thicker crust, repeat the flour coating and rest for another 5 minutes.

Rack, spray and spacing

Wire rack: Set it over a lined tray so drips are caught while air can move around the chicken. Spray the rack first to help prevent sticking.

Cooking spray: Apply it generously to the coated pieces and again after turning them halfway through baking. Arrange the drumsticks with space between them so the coating can brown rather than steam.

How to check doneness

Colour and timing: Start checking around 35 minutes; the drumsticks should be golden brown, and the recipe gives a total baking window of about 35–40 minutes. Oven performance and drumstick size can affect the timing.

Temperature: Check the thickest part of a drumstick with a thermometer, avoiding the bone. The chicken is ready when it reaches 74°C internally; rest it for 3–5 minutes before serving.

What to serve alongside

Fresh sides: Pair the chicken with a green salad, steamed vegetables or slaw to bring a fresh contrast to the savoury crust. Corn on the cob or green beans also make easy companions.

Something hearty: For a more substantial meal, serve with mashed potatoes, rice or baked potatoes. A cooling yoghurt-based dip can balance the cayenne, if you like.

Recipe notes & tips

• Pat the drumsticks dry before seasoning if they are particularly wet, so the spices are not diluted.
• Use a wire rack over the lined tray to help air circulate beneath the chicken.
• Shake off excess flour after coating to avoid dry, powdery spots.
• Leave room between the drumsticks so their edges can brown.
• Turn the pieces carefully halfway through baking to keep the coating intact.
• Check the internal temperature at the thickest part without touching the bone.

Variations

• Adjust the heat: Reduce or increase the cayenne to make the coating milder or spicier.
• Use chicken thighs: Swap in bone-in thighs and check each piece for doneness, as cooking time may differ.
• Add herbs: Mix a little extra dried thyme into the flour coating for a more herb-forward crust.
• Make it gluten-free: Use a gluten-free plain-flour blend in place of the flour.
• Try a dip: Serve with a cooling yoghurt dip or a favourite barbecue sauce.

Common mistakes to avoid

• Wet, clumpy coating: Let excess buttermilk drip off before dredging the chicken.
• Loose flour patches: Shake off excess coating and allow the pieces to rest for 5 minutes before baking.
• Chicken sticking to the rack: Spray the rack with cooking oil spray before arranging the drumsticks.
• Pale underside: Use a wire rack rather than placing the chicken directly on the lined tray.
• Uneven browning: Leave space between pieces and turn them halfway through baking.
• Guessing doneness: Check for an internal temperature of 74°C at the thickest part of the meat.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat in an oven at 180°C until piping hot; this helps the coating regain some crispness. Avoid leaving cooked chicken at room temperature for an extended period.

Frequently asked questions