Baked Not Fried: How to Achieve the Perfect Crispy Chicken.

Craving crispy chicken but want to skip the deep frying? You’re in luck! Achieving perfectly crispy baked chicken is easier than you think—all it takes is the right ingredients and techniques.

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The Secret to Crispy Perfection The key to crispy baked chicken lies in three factors: coating, cooking temperature, and moisture control.

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Start by patting the chicken dry with paper towels to remove excess moisture. This helps the skin crisp up beautifully.

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The Perfect Coating For a crunchy texture, coat your chicken in a mixture of panko breadcrumbs, grated Parmesan cheese, and seasonings.

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Adding a little baking powder to the coating helps create an extra crispy crust. To get that deep-fried crunch without oil, use an egg wash or buttermilk to help the coating stick.

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The Right Temperature & Cooking Method Bake the chicken at a high temperature—around 400–425°F (200–220°C). This ensures a golden, crispy exterior while keeping the inside juicy.

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Placing the chicken on a wire rack over a baking sheet allows heat to circulate evenly, preventing sogginess.

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For extra crispiness, lightly spray the chicken with cooking oil before baking. Let it rest for a few minutes before serving to keep the coating intact. With these simple tricks, you’ll enjoy crispy, delicious baked chicken—without the guilt of frying!

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