Easy Crispy Baked Chicken Recipe (Ready in 55 minutes)
There’s a simple pleasure in the crackle of perfectly crisp chicken skin: that first bite that gives and reveals juicy, tender meat underneath. This Easy Crispy Baked Chicken is the kind of recipe I make when I want maximum satisfaction with minimal fuss — pantry staples, a tiny trick with baking powder, and a hot oven do the heavy lifting. Imagine the oven filling your kitchen with roasted, slightly smoky aromas while the skin transforms into a golden, shatteringly crisp jacket. I love this version because it’s wildly forgiving: bone-in, skin-on thighs and drumsticks keep the meat moist and are naturally more forgiving to slightly variable oven times, while breasts and wings can also join in the party if trimmed and sized evenly.
Why You'll LOVE This Recipe ✨
- Problem → Solution: Hate soggy baked chicken? The baking powder + salt trick dries and puffs the skin so you get crunchy, oven-baked texture without frying.
- Unique twist: A tablespoon of aluminum-free baking powder raises skin pH and promotes browning — a simple pro move for home cooks.
- Diet & texture benefit: Uses minimal oil, big on flavor and texture — perfect for family dinners, meal prep, or a crowd-pleasing weeknight roast.
Ingredients 📋
- 3 lbs (1.4 kg) bone-in, skin-on chicken pieces (mix of thighs & drumsticks recommended)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon aluminum-free baking powder (NOT baking soda)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet, optional)
How to Make It (5 Steps) 📝
- Step 1: Prep the chicken — pat every piece completely dry with paper towels. Dry skin is the #1 rule for crispiness. If the pieces are wet the baking powder can’t work properly. Arrange them on a wire rack set over a rimmed baking sheet so air circulates beneath and around each piece; this prevents soggy bottoms.
- Step 2: Make the crisping rub — in a large bowl combine baking powder, kosher salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the dry mix evenly over the dry chicken and toss gently so each piece gets a thin, even coating. Drizzle the oil over the chicken and rub it into the skin to help the spices adhere and promote browning.
- Step 3: Let it rest (optional but powerful) — for even better crisping, place the seasoned chicken uncovered on the rack in the fridge for 30 minutes to 2 hours. This further dries the skin and concentrates flavor, but if you’re short on time you can skip this and bake immediately.
- Step 4: Bake hot — preheat oven to 220°C (425°F). Place the sheet pan in the center of the oven and bake for 35–45 minutes, rotating the pan once halfway through. The skin should be deeply golden and crackly. Internal temperature should read 75°C (165°F) for breasts and 82–85°C (180–185°F) for thighs near the bone for fall-off-the-bone tenderness.
- Step 5: Rest & finish — remove the chicken from the oven and let it rest 5–8 minutes before serving. Resting locks the juices into the meat. Finish with a quick squeeze of lemon or a sprinkle of chopped parsley for brightness. Serve hot and let the skin sing!
Pro Tips 🎓
- Tip 1: Don’t crowd the pan — pieces need space to crisp. If they touch, steam will form and the skin will be less crisp.
- Tip 2: Use a wire rack — elevating the chicken lets hot air circulate for even browning. If you don’t have a rack, flip the pieces halfway to avoid soggy bottoms.
- Storage: Keeps for up to 3 days in the fridge in an airtight container. Reheat in a 200°C (400°F) oven for 8–12 minutes to restore crispness. Can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Variations 🌱
- Vegan: Try the same method with thick cauliflower steaks or king oyster mushroom “steaks” — use oil + baking powder and roast until deeply browned.
- Spicy: Add ½–1 teaspoon cayenne or swap smoked paprika for a chili smoked paprika for a lively kick.
- Kid-friendly: Reduce black pepper and skip cayenne; finish with a honey glaze or serve with ketchup on the side.
What to Serve With 🍽️
- Simple buttered mashed potatoes or creamy mashed cauliflower
- Charred broccoli or a green salad with lemon vinaigrette
- A crisp, cold beer or a citrusy white wine (Sauvignon Blanc) — both cut through the richness beautifully
FAQ ❓
Can I make it in an air fryer?
Yes — place chicken pieces in a single layer in the air fryer basket (don’t overcrowd). Cook at 200°C (400°F) for 18–25 minutes depending on size, flipping halfway. Check for 75°C–85°C internal temperature depending on cut.
Is it gluten-free?
Yes — the basic version shown here is gluten-free, provided your baking powder is gluten-free. Always check labels for cross-contamination.
How to store it?
Cool completely, then store in an airtight container in the fridge up to 3 days. Reheat in a preheated 200°C (400°F) oven for 8–12 minutes to regain crispiness. For freezer storage, vacuum-seal or tightly wrap and freeze up to 3 months.
Nutrition 🥗
Calories: 420 | Protein: 34g | Carbs: 1g | Fat: 30g
*Estimated values per serving (6 servings).*
Try It Yourself! 💬
Did you try this recipe? Leave a comment below or tag us on Pinterest — your feedback inspires more recipes ❤️
