2-Ingredient Crispy “Fried” Chicken: Surprisingly Easy & Delicious!
Get ready for a shockingly simple yet incredibly satisfying way to enjoy crispy “fried” chicken with just two ingredients! This recipe delivers a wonderfully crunchy exterior and juicy interior, all baked to perfection in your oven. It’s a fantastic, healthier alternative to deep-frying, perfect for a quick weeknight dinner or a crowd-pleasing meal with minimal fuss!
You won’t believe how much flavor and crispness you can achieve with just chicken and self-rising flour. This method creates a delightful golden crust that’s reminiscent of classic fried chicken, making it an instant family favorite.
Ingredients:
- Chicken pieces (drumsticks, thighs, or breasts – bone-in, skin-on pieces work best for crispiness and flavor, but boneless can also be used)
- Self-rising flour (enough to generously coat all chicken pieces, typically 1-2 cups)
- Optional: Salt and black pepper to taste (for seasoning chicken before coating)
Equipment:
- Oven
- Baking sheet
- Parchment paper or a wire rack (placed on a baking sheet for air circulation)
- Paper towels
- Shallow dish or bowl (for flouring chicken)
- Tongs or fork
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper, or place a wire rack on top of a baking sheet. Using a wire rack will allow for better air circulation around the chicken, promoting crispier skin on all sides.
- Pat Chicken Dry: Pat the chicken pieces thoroughly dry with paper towels. This is a crucial step for achieving a crispy crust, as excess moisture can lead to steaming rather than crisping.
- Optional: Lightly season the chicken pieces with salt and pepper at this stage if desired, before coating with flour.
- Coat with Flour: Pour a generous amount of self-rising flour into a shallow dish or bowl. Take each chicken piece and coat it generously with the flour, pressing the flour onto the chicken firmly to create a thick, even crust. Ensure all surfaces are well-covered. Shake off any excess.
- Arrange on Baking Sheet: Place the coated chicken pieces on the prepared baking sheet (or wire rack) in a single layer, ensuring they are not touching. This allows for even cooking and crisping.
- Bake: Bake for 35–45 minutes, turning the chicken halfway through the baking time to ensure even browning and crisping on all sides.
- The chicken is fully cooked when its internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and the crust is golden brown and crispy. Baking time will vary based on the size and type of chicken pieces. Drumsticks and thighs may take longer than boneless breasts.
- Rest and Serve: Remove from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Tips & Variations:
- Seasoning: Self-rising flour already contains leavening agents and some salt, but for extra flavor, you can mix additional seasonings into the flour, such as garlic powder, onion powder, paprika, or your favorite dried herbs.
- Crispiness Boost: For an even crispier result, lightly spray the coated chicken with cooking spray or a thin mist of olive oil before baking.
- Skin-On vs. Skinless: Bone-in, skin-on chicken pieces generally yield the crispiest results due to the fat rendering from the skin. Boneless, skinless pieces will still get crispy but might be slightly less golden.
- Don’t Crowd the Pan: Ensure there’s space between each chicken piece on the baking sheet to allow hot air to circulate, which is key for crisping.
- Serving Suggestions: Serve this crispy chicken with classic sides like mashed potatoes, coleslaw, corn on the cob, or a fresh green salad.