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This fabulous crispy baked chicken has a past. It goes back to the ’60s and possibly before. Once you try it, I’m sure it will have a starring role in your dinner rotation too!

My Mom was the OG of crispy baked chicken. Her version was slightly different than mine. It was equally delicious and the basis for this crispy chicken recipe. I remember how excited I’d get when I’d see the corn flakes box out on the counter in the evening. I knew that crispy chicken was on the way. I’d watch closely as she’d pour golden cornflakes and Saltine crackers in between two sheets of wax paper. She’d roll over it with her big rolling pin until the crumbs were just how she liked them. They were a blend of medium to fine crumbs with a few big flakes left in there to ensure maximum crunchiness. My absolute favorite part of the process was when the chicken came out of the oven. Stuck to the bottom of the pan are these crispy, crunchy, greasy bits of love. I would scrape them up and devour them like candy! So good!

  • Crispy Chicken Ingredients
  • Chicken in Yogurt Marinade
  • Breaded Chicken
  • Delicious Crispy Baked Chicken

This crispy baked chicken recipe has all the crunch factor of my Mom’s with none of the gluten. I’ve omitted the crackers and made a few other twists and turns as well for an updated and crowd-pleasing version. The result is healthier and also a great alternative to its cousin, fried chicken, which I am also a fan of but don’t want to eat all the time. Serve this chicken up with some fluffy Yukon gold mashed potatoes, chicken gravy, and your favorite veggies for a tasty meal that will no doubt get a standing ovation from your mouth, family, and friends.

What’s in Crispy Baked Chicken?

  • MARINADE: The Greek yogurt and hot sauce marinade not only tenderize the chicken but also impart a deliciously subtle flavor.
  • CHICKEN: Use boneless chicken thighs or breasts. Whichever you prefer. I use either depending on what’s on hand. Thighs tend to be moister than the breasts however, both turn out great and are delicious! If you’re using breasts, I recommend pounding them out so they will cook evenly.
  • CRISPY COATING: Corn flakes are king for crispy coatings. The gluten-free flour helps the corn flakes stick to the chicken. Garlic powder, paprika, salt, and pepper are all you need to season the coating.
  • BUTTER DRIZZLE: Drizzling melted butter on the chicken about half-way through cooking, gives it extra crispiness! 
  • PARSLEY: There is nothing quite like fresh chopped parsley! It gives the dish beautiful color and freshness!

“I like chicken a lot because chicken is generous – that is to say, it’s obedient. It will do whatever you tell it to do.” MAYA ANGELOU –

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Crispy baked chicken

Crispy Baked Chicken

  • Author: cllombardi
  • Prep Time: 2 hours, 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Poultry
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

Get ready for a mouthful of crispy, crunchy, heaven! Make a double batch of crispy baked chicken. The leftovers are perfect for a picnic or a crispy chicken salad!

Ingredients

Scale

Marinade

  • 3/4 cup plain Greek yogurt (fat-free or regular)
  • 1/2 teaspoon Crystal Hot Sauce (or your favorite hot sauce)
  • 1/4 cup cold water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 pounds boneless, skinless, chicken thighs

Crispy Coating:

  • 4 cups corn flakes (I love Trader Joe’s Organic Corn Flakes)
  • 1/4 cup gluten-free flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup melted butter (for drizzling during cooking)
  • 1 tablespoon Italian parsley, chopped

EASY CHICKEN GRAVY:

  • 2 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons gluten-free or regular flour
  • 1/4 teaspoon fresh thyme
  • kosher salt and cracked black pepper, to taste

Instructions

  1. In a large bowl, whisk together yogurt, hot sauce, water, salt, and pepper. Rinse and pat dry chicken then add to yogurt marinade. Cover and refrigerate for 2 hours.
  2. Preheat oven to 350F degrees.
  3. In the bowl of a food processor, add corn flakes, flour, garlic powder, paprika, salt, and pepper and pulse 10-15 times. Pour into a large shallow bowl.
  4. Remove chicken from yogurt marinade letting excess liquid drop off. Thoroughly dredge in cornflake mixture and set on a cookie sheet lined with a silicone mat or parchment paper.
  5. Bake for 30 minutes, then drizzle each chicken thigh with melted butter. Continue baking for 20 minutes or until temp reads 165 degrees.
  6. Garnish with chopped parsley.

CHICKEN GRAVY

  1. In a small pot, melt butter then whisk in the flour a little at a time to make a roux. Cook roux for 2-3 minutes and remove to a small bowl.
  2. In the same small pot, heat the chicken broth to a simmer and whisk in the roux a little at a time until you get the desired consistency. Season with salt, pepper, and fresh thyme. Drizzle over the crispy chicken.

Keywords: crispy baked chicken, crispy chicken, baked chicken