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Crispy chicken that looks and tastes like fried chicken, except this chicken doesn't need to be fried. This is a really easy way to make crispy chicken that tastes just as good as fried chicken, but without all the work. It's also healthier than traditional fried chicken. The chicken can be prepared in the oven or in a deep fryer.
This is one of my favorite ways to make chicken. It's a quick and easy dinner that everyone in my family enjoys. The chicken stays so moist and juicy and the skin is incredibly crispy. When it first finishes cooking, you can tap it and hear how crispy the skin is.
- Chicken drumsticks, legs or wings
- Baking powder
The two main ingredients you need to make crispy chicken are chicken and baking soda. You can add other seasonings for taste and you can also add oil to create an even golden color if you serve them plain, but they are not necessary to make the chicken really crispy.
Kip:I recommend sticking with drumsticks, thighs, and full wings for this recipe. If you want to make party wings, I have a recipe for that toocrispy party wings. I don't recommend breasts. Chicken breast meat can dry out easily and the chicken will be overcooked when the meat is cooked to make the skin extra crispy, so it won't work with the breast either. Drumsticks, drumsticks and wings remain juicy, even if overcooked. You can use fresh or frozen chicken. If using frozen, be sure to thaw completely before using.
Baking powder:If possible, use aluminum-free baking soda. While it is not necessary for the baking soda to be aluminum-free for this technique to work, using aluminum-free will ensure that there is no metallic aftertaste.
The chicken can be eaten as is. This is how I usually serve it. However, you can easily add more flavor with other dry seasonings (such as paprika, garlic powder, onion powder) or sauce (such as bbq sauce).
You may also want to add salt. This really depends on the chicken you use. When I use frozen chicken, I don't feel the need to add salt, as most frozen chicken is often brined, so it already has a good amount of salt. If you are using fresh chicken that has not had a lot of salt added, I suggest adding a little salt to the baking powder. However, everyone's preference for salt is different. The best way to determine if you think you need to add salt is to check the sodium content on the nutrition label of the chicken package.
How to make crispy chicken in the oven
First you want to pull and stretch the chicken skin so that it completely covers the leg, thighs or wings. This is usually more necessary with spades. This step is necessary to ensure that the skin of the chicken is covered by most of the baking soda and not the meat. In the photo below I show what the chicken looks like before and after.
The chicken is then tossed in baking soda. If you add salt (or other seasonings), add it with the baking powder. Try to spread the baking soda evenly. You can use a brush to spread the baking soda evenly.
Spray an ovenproof baking rack with cooking oil spray. We place it in a pan lined with aluminum foil. You can also brush with oil if you don't have a spray. Be sure to cover the cooling rack liberally to prevent the chicken from sticking. Place the chicken on the grill, making sure none of the chicken pieces are overlapping. Spray the surface of the chicken with cooking spray. You can also brush with oil.
Bake in the oven for about 40-45 minutes or until the skin of the chicken reaches the desired crispiness and the chicken is cooked through.
How to Make Crispy Fried Chicken in the Airfryer
Preparation for the chicken is the same as the oven version.
Spray cooking oil on the inside plate of the fryer basket where the chicken will sit. (Some fryers just have a removable basket and some have a removable grill plate. Mine has a grill plate that goes into the basket.) Place the chicken on top, making sure there is no overlap. Spray the surface of the chicken with oil or brush with oil.
Cook for about 25 minutes.
I personally prefer the airfryer version because it cooks faster, but if I make a large batch I use the oven. The chicken comes out pretty much the same with either method.
Easier chicken dishes
- Instant Pot Honey Garlic Chicken
- PF Chang's Kipsla Wraps
- Chicken Cheesecakes
2 Ingredients Crispy "fried" chicken
Preparation time:10 minutes
Cooking time:25 minutes
Total time:35 minutes
An easy method to make crispy chicken that tastes and looks like fried chicken, but without the frying.
- 4 lake (64 oz/1814 g) chicken thighs, drumsticks or wings thaw completely if used frozen
- 2 tablespoons (24 g) aluminum-free baking powder
Stretch the skin of the chicken pieces until the chicken is mostly covered with skin. See post for more details and photo.
In a large bowl, add the chicken and sprinkle the baking powder (and salt, if desired) over the chicken. Toss chicken in baking soda until evenly coated. If you see thick streaks of baking soda on the chicken, be sure to spread it out using a brush.
For the oven version: Preheat the oven to 232°C. Line a large tray with aluminum foil. Place a baking/cooling rack with oven on top of the pan. Generously grease the griddle surface with cooking oil spray (or brush with cooking oil). Place the chicken on the grill, making sure they are not overlapping. Spray the surface of the chicken with cooking oil spray or brush with oil. See the notes for more information about the oil. Bake in the preheated oven for about 40-45 minutes or until the chicken is cooked through (the internal temperature should be at least 170°F/77°C) and the skin is crispy. Chicken is best served shortly after cooking.
For the airfryer version: Preheat the fryer to 204°C. Grease the inner plate of the basket with cooking oil spray. Place the chicken on the plate, making sure they don't overlap. Depending on the size of your fryer, you may need to cook in several batches. Spray the surface of the chicken with cooking oil spray. Bake in the preheated air fryer for about 20-25 minutes (I usually do 25 minutes) or until the chicken is cooked through (the internal temperature should be at least 77°C) and the skin has reached the desired crispiness. Chicken is best served shortly after cooking.
- Aluminum-free baking soda is recommended to avoid a possible metallic aftertaste. However, if you don't have access to aluminum-free baking soda that contains aluminum it will still work.
- Whether you should add salt depends on your personal salt preference and how much salt is added to your chicken. In general, I find that frozen chicken has more salt and I don't need to add salt. If I'm using fresh chicken with very little salt, I'll use about 1 teaspoon per 4 pounds of chicken.
- You can reduce this recipe. Remember to use 1 tablespoon of baking soda for every 2 pounds of chicken.
- Cooking oil spray isn't absolutely necessary for the chicken, but it will help you cook evenly until golden brown. If you skip the cooking oil, you will notice that the skin becomes drier and may develop dry, powdery patches. This isn't a problem if you plan to sauté the chicken, but if you're just serving it, I'd suggest basting the chicken with oil. You can also brush the chicken with oil. Sometimes I rub the chicken with olive oil to make it a little healthier.
- Chicken should be eaten shortly after cooking. It doesn't stay as crispy as traditional fried chicken.
- To make the nutritional calculation easier, the nutritional estimate assumes 4 pounds of drumsticks (about 16 drumsticks) and 2 drumsticks per serving.
Department:2drums,Calories:170kcal,Egg white:20G,Veterinary:10G,Saturated fat:3G,Sodium:240mg
The nutritional information provided is only an estimate based on an online nutrition calculator. I am not a certified nutritionist. Consult a professional nutritionist or physician for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I love seeing it! To call@KirbieCravingsa roof#kirbiecravings!
What is the secret to keeping fried chicken crispy? ›
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.Do you need to flour chicken before frying? ›
You dredge chicken or any other food before pan-frying to help give it an enticing brown crust. Food dredged in flour or another coating will also gain flavor and texture and get an extra punch from the oil or butter you use to cook the food.Can you fry chicken with cornstarch instead of flour? ›
Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.How do you get really crispy chicken skin? ›
“Put a little schmear of vegetable oil and because there is no water in it, the heat from the oven immediately begins to crisp up the skin and you don't end up with steam coming off the skin,” he says. Slow and steady when roasting.What makes deep frying crispy? ›
During deep-frying, liquid in the batter vaporizes, which both dehydrates the batter and creates bubbles that give it more surface area. The dehydrated batter then begins browning, which ultimately leads to that essential crisp crust.Does baking soda or powder make fried chicken crispy? ›
That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Baking powder, it turns out, is good for quite a lot more than baking.How does KFC get their chicken so crispy? ›
KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. While you won't be able to deep fry with your at-home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven, or a heavy-bottomed pot.What can you use instead of flour for fried chicken? ›
You easily can use cornstarch instead of flour as a coating for fried chicken, fried fish, or other fried dishes. Cornstarch will create a crisper coating that will hold up to sauces better and will absorb less of the frying oil (leading to a lower-fat meal).How to make a batter without flour? ›
- Panko Bread Crumbs – Is there anything you can't do with panko bread crumbs?! ...
- Cracker Crumbs – Ritz? ...
- Crushed Cereal – Here's the perfect way to put your leftover cereal crumbs to work! ...
- Cornstarch – If you're breading chicken or pork, try a Korean-style batter.
Yes, it is possible to fry chicken without flour. You can use baking powder or baking soda instead of flour. Baking powder and baking soda are very similar, but you can use one over the other depending on your preference.
What can I use instead of flour? ›
- Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
- Rice Flour. ...
- Almond Flour. ...
- Buckwheat Flour.
Cornstarch Is the Secret to the Crispiest Fried Chicken.Does baking powder or cornstarch make chicken crispy? ›
Cornstarch. The baking powder and cornstarch work together to dry out the wing and form a crispy coating on the outside. The longer you let the wings sit in this coating, the better!What ingredient makes things crispy? ›
If you're craving some extra crunch, look no further than a staple you probably already have in your pantry: cornstarch. Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes.Does baking soda make fried food crispy? ›
A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.What oil makes things crispy? ›
Choose the Right Oil
Refined oils such as peanut, canola and safflower oil are good choices with smoke points well above even the highest temperature you'd ever use for deep-frying.
METHOD 1: OVERNIGHT DRYING WITH SALT
In proper roast chicken speak, showering the bird with salt and letting it chill, uncovered, in the refrigerator for at least 12 hours or up to 3 days, is referred to as air-drying or dry-brining—an easy technique that many cooks use to achieve a crispy-skinned bird.
Rub your chicken with canola or extra-virgin olive oil, and sprinkle any desired spices that you like—salt and pepper is perfectly legitimate, but paprika, chili powder, onion powder, and garlic powder are easy adds, as well. Put your chicken, skin side down, on a cast-iron skillet over medium heat.Is batter just flour and water? ›
Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder.What powder makes food crispy? ›
But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.
Can you use baking soda instead of flour to fry chicken? ›
I know some recipes call for “corn starch”…. I recommend going with baking soda. It's perfect every time!What does cornstarch do to fried chicken? ›
Cornstarch will make your fried chicken better. A 50-50 split of all-purpose flour and cornstarch in your batter will leave you with an audibly crunchy, beautiful browned exterior. The corn adds a bit of golden color that all-purpose flour can't quite get to.What can I use instead of baking powder crispy chicken? ›
But I've been enlightened; it's possible to make super crispy, utterly delicious buffalo chicken wings in your oven without baking powder! The secret ingredient? Plain cornstarch.What do you soak chicken in before frying? ›
Make the buttermilk soak: In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.Does Chick Fil A fry or bake their chicken? ›
In our own kitchens: We dip the chicken in a milk-and-egg wash (just like Truett's mom taught him as a boy). Then, we bread it by hand. Finally, we pressure cook the chicken in 100%, fully refined peanut oil for a juicy flavor.What is the secret ingredient in KFC? ›
"The main ingredient is white pepper," he says. "I call that the secret ingredient. Nobody (in the 1950s) knew what white pepper was. Nobody knew how to use it."Can I use pancake mix instead of flour? ›
Because pancake mixes mostly consist of flour, leavener, sweetener, and salt, it can be used to make all kinds of baked goods. I don't think it makes baking too much easier, but it can be a really helpful thing when you run out of all-purpose flour! Here are some other things you can make with pancake mix: Crepes.Can you skip flour when breading chicken? ›
After all—the meat is the main event. First things first: The breading process must go as follows: flour, egg, crust. The flour step gives the egg something to adhere to. Without it, the breading would slide right off the meat.How to make flour from scratch? ›
- Measure grains for desired amount of flour (I typically make 4 cups).
- Put grains in blender, food processor, or coffee grinder, and blend on high speed to get a flour consistency (about 2 minutes).
- Store in an airtight container in a dry place for up to 3 months. (
The first rule of beer batter: It's not complicated; it should only contain beer and self-rising flour.
What can I use instead of plain flour for batter? ›
- Rice flour. A traditional ingredient in many eastern recipes, rice flour is gluten free and a great alternative that you might have in your cupboard. ...
- Quinoa flour. ...
- Almond flour. ...
- Pulse flours.
Can you fry chicken without flour or breading? Absolutely! Any part of chicken is suitable for frying, and I will show you an easy way to cook it. There is no batter involved or breading.Can I use cornstarch instead of flour? ›
While cornstarch shouldn't be used as a substitute for flour in baked goods, you can easily substitute it in for flours when coating fried chicken, fish or other dishes. Not only will cornstarch work in the same way that flours do, but it will hold up better against sauces and absorb less of the frying oil.How to fry raw chicken? ›
Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.Can you substitute baking soda for flour? ›
A good rule of thumb, according to Corriher, is that 1 cup of flour can be leavened by ¼ teaspoon baking soda or 1 to 1¼ teaspoons of baking powder.What do vegans use instead of flour? ›
What are some vegan flour alternatives? Rice or corn flour are common on a vegan diet, and these are both great sources of vitamins and protein, especially from potatoes. Vegan baking is not hard to do since semolina flour or malted barley flour can be used to make cakes and bread.What is a good substitute for flour in gravy? ›
Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.Why is Korean fried chicken so crispy? ›
The Korean fried chicken is super crispy because potato starch is added to its batter and the chicken is fried twice. This second frying also cooks off the excess water in the chicken from the first frying. Korean fried chicken is known to stay extra crispy for a long time, even with a glazed surface.Why is Korean fried chicken so good? ›
The secret lies in the double-frying method. The chicken is first fried at a lower temperature to cook the meat through, then it's fried again at a higher temperature to crisp up the coating. This process creates a shatteringly crisp exterior while keeping the meat inside juicy and tender.How much cornstarch to use when frying chicken? ›
I use a mixture of 50% flour to 50% cornstarch and find it makes the crispiest chicken. The cornstarch helps the batter fry up nicely.
Is cornstarch or baking soda better for crispy fried chicken? ›
Cornstarch Is the Secret to the Crispiest Fried Chicken.How do you fry chicken without it getting soggy? ›
Mistake: Double Dipping
Too much flour will give you a soggy crust, so dredge the chicken once and keep the coating light. Simply place the seasoned flour in a plastic zip-top bag, add the chicken in batches (don't overfill the bag), and seal it. Shake to evenly coat, and repeat with the remaining chicken.
What is this? TIP: DO NOT SKIP THE BAKING SODA!! The baking soda creates the super extra crispy crinkles on the chicken breading! Using a wire whisk, combine the dry ingredients until well incorporated.What is a substitute for corn flour when frying? ›
- All-Purpose Flour. White flour (AKA plain flour or AP flour) is the best substitution for corn flour in frying, IMVHO. ...
- Whole Wheat Flour. ...
- Spelt Flour. ...
- Self-Rising Flour. ...
- Brown Rice Flour. ...
- Sorghum Flour. ...
- Buckwheat Flour. ...
- Millet Flour.
Use Cornstarch or Rice Flour
Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.
According to BBQ Host, the term binder simply refers to a glue-like condiment that helps other things stick together. In this case, mustard is the perfect binder for spices to adhere to chicken or any meat for that matter.Is it better to fry chicken covered or uncovered? ›
“Covering the chicken keeps the heat even and helps the chicken cook through,” Corriher said. “But you'll want to uncover it toward the end, to crisp it. Covering the skillet does make a racket, though — it's the drops of condensed moisture dropping into the oil that create all that carrying-on.”Should you soak chicken in water before frying? ›
This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential.Can you fry with baking soda instead of flour? ›
Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.How long to leave baking soda on chicken? ›
THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don't worry if your dinner prep gets interrupted and you have to extend that time a bit. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it's cooked.