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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

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