I reach for chicken when I need a win. I want shatter crisp skin and juicy meat. I want a tray that makes the whole kitchen smell like Sunday. This oven method gives that crunch and it spares the mess. We keep the spice warm and the steps simple. You will hear the crackle when you bite. I grin every time. I whisk a quick brine with buttermilk and salt. The meat rests. The coating clings. Flour stays light from a small lift of baking powder. I season with garlic and paprika. The tray preheats so the coating sets fast. I work with calm hands and I do not rush. The crisp builds as the fat renders. We serve this with lemon wedges and a cool slaw. The skin sings and the meat stays tender. Friends hover near the oven and sneak tastes. I let them. The crumbs on the board tell the story. Make a batch for a weeknight or for a small crowd. Either way you get big comfort and a clean pan.
Table of Contents
- 1) Key Takeaways
- 2) Easy Extra Crispy Irish Oven Fried Chicken Recipe
- 3) Ingredients for Extra Crispy Irish Oven Fried Chicken
- 4) How to Make Extra Crispy Irish Oven Fried Chicken
- 5) Tips for Making Extra Crispy Irish Oven Fried Chicken
- 6) Making Extra Crispy Irish Oven Fried Chicken Ahead of Time
- 7) Storing Leftover Fried Chicken
- 8) Try these chicken dinners next
- 9) Extra Crispy Irish Oven Fried Chicken
- 10) Nutrition
1) Key Takeaways
I built this fried chicken legs recipe for busy nights and for hungry friends. I say fried chicken legs recipe again because that is what you came for and what I love to cook. The crunch stays. The meat stays juicy. The sheet pan stays clean.
Heat a tray. Brine the chicken. Coat with seasoned flour. Bake on a rack. Hear the crackle and smile. It tastes like a fair day treat with home ease. Semantics help the search so you will also see fried chicken drumsticks recipe mentioned here and there.
I write this as Nancy on Nancy Cooks from https://www.nancycooks.com. I test each batch in a real kitchen. I keep the steps short and calm. You get a meal that wins on a weeknight and still feels special.
2) Easy Extra Crispy Irish Oven Fried Chicken Recipe
I chase sound and smell. I want a tray that sings when I pull it from the oven and a room that smells like Sunday. This easy method leans on high heat and a hot rack. The crust sets fast. The fat renders. The bite snaps.
The flavor nods to pub comfort with warm paprika and garlic. Think extra crispy fried chicken without a pot of oil. I keep the batter light with a touch of baking powder. The spice rides along. The meat stays moist. Yes I said moist is banned so I say juicy and tender.
If you searched for oven fried chicken thighs or a baked chicken legs recipe you landed in the right place. This approach fits both cuts. It travels well to picnics and holds well for game day. It tastes even better with lemon and a simple slaw.
3) Ingredients for Extra Crispy Irish Oven Fried Chicken
Chicken legs and thighs Choose bone in with skin so the crust clings and the meat stays juicy. I like a mix for a family tray. Legs cook fast. Thighs give rich flavor.
Buttermilk Tang meets salt and softens the meat. A short soak helps the coating stick. I whisk it with a pinch of pepper.
All purpose flour The base of the crunch. It toasts on the hot rack and turns golden. A little cornstarch helps it crisp.
Baking powder A tiny lift makes craggy bits that crunch. It keeps the crust light. No heavy coat here.
Sweet paprika and garlic powder Warm color and a round savory note. Think Irish fried chicken recipe with a friendly pub vibe.
Onion powder black pepper and salt Simple pantry workhorses. They wake up the coating. Taste the mix and trust your tongue.
Neutral oil and cooking spray A light film on the rack and a mist on the chicken helps the oven do the work that a fryer would do.
Lemon and parsley Bright finish that cuts the rich bite. Squeeze and sprinkle right before you serve.
4) How to Make Extra Crispy Irish Oven Fried Chicken
Step one Heat the oven to two hundred twenty Celsius. Set a rimmed sheet with a rack inside to preheat. A hot rack means instant sizzle.
Step two Stir buttermilk with salt and pepper. Add chicken and turn to coat. Chill for thirty minutes or let it rest on the counter for fifteen if time runs tight.
Step three Mix flour cornstarch baking powder paprika garlic onion salt and pepper in a wide bowl. Keep the bowl shallow so dredging stays easy.
Step four Lift one piece and let extra brine drip. Press into the flour mix. Shake and press again to build a rough coat. Repeat with all pieces. This mirrors a fried chicken thigh recipe but without deep oil.
Step five Brush the hot rack with oil. Spray the chicken all over. Set pieces skin side up. The hiss tells you the tray is ready.
Step six Bake for twenty five minutes. Turn with tongs. Bake twenty more until deep gold and the thickest part hits seventy five Celsius. For a touch more snap give five extra minutes on the top rack.
Step seven Rest for five minutes. Squeeze lemon. Scatter parsley. Call the crew and serve. That is your crispy chicken legs recipe victory lap.
5) Tips for Making Extra Crispy Irish Oven Fried Chicken
Work with dry surfaces. Pat the chicken before the brine and again before the flour. Dry meat grabs the mix. Wet meat slides and makes patches.
Use a rack so air moves under and over. Hot air keeps the crust even. If spots look pale give a light spray and a few more minutes.
Season with intent. Salt in the brine and salt in the flour. Small layers add up. If you love heat add a pinch of cayenne. For a different vibe try oven fried chicken recipe spices with thyme and mustard powder.
6) Making Extra Crispy Irish Oven Fried Chicken Ahead of Time
I often brine in the morning and dredge at dinner time. The flavor deepens and the surface stays ready to crisp. Keep the coated pieces on a rack in the fridge for up to four hours.
To reheat place leftovers on a rack and bake at one hundred eighty Celsius for ten minutes. The crust wakes up and the meat warms through. No soggy bite.
Planning a party works too. Bake a first batch then hold at low heat. Bring a fresh batch to the table for that fried chicken legs recipe crunch that guests crave.
7) Storing Leftover Fried Chicken
Cool the chicken on a rack so steam does not soften the crust. Move to an airtight box once it reaches room temp. Label the date so you stay on track.
Keep in the fridge for three to four days. For longer storage freeze pieces on a tray then pack them in bags. Thaw in the fridge before you reheat.
When you warm it again place on a rack in a hot oven. The crust returns and the meat stays tender. This trick also helps for crispy chicken legs supper the next day.
8) Try these chicken dinners next
9) Extra Crispy Irish Oven Fried Chicken
Fried Chicken Legs Recipe Extra Crispy Irish Oven Fried Chicken Thighs
Ingredients
For the Buttermilk Brine
- 1 kilogram chicken thighs bone in skin on
- 4 chicken legs bone in skin on
- 480 milliliters buttermilk
- 2 teaspoons fine salt
- 1 teaspoon black pepper
For the Coating
- 240 grams all purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne optional
For Baking
- 2 tablespoons neutral oil for the tray
- Cooking spray
- Lemon wedges for serving
- Chopped parsley for serving
Instructions
- Heat the oven to two hundred twenty Celsius. Place a rimmed sheet with a wire rack inside the oven to preheat.
- Whisk buttermilk salt and pepper in a bowl. Add chicken thighs and legs. Toss and chill for thirty minutes or up to twelve hours.
- Stir flour cornstarch baking powder paprika garlic powder onion powder salt black pepper and cayenne in a wide bowl.
- Lift one piece from the brine. Let extra drip off. Dredge in the flour mix. Press so a rough craggy coat forms. Set on a plate. Repeat with all pieces.
- Remove the hot sheet. Brush the rack and pan with the oil. Spray the chicken all over with cooking spray. Set pieces skin side up on the rack.
- Bake twenty five minutes. Turn pieces with tongs. Bake twenty minutes more until deep golden and the thickest part reads seventy five Celsius.
- For extra crunch move the sheet to the top third and bake five more minutes. Watch so it does not darken too far.
- Rest five minutes. Sprinkle with parsley. Serve with lemon and a simple slaw.
10) Nutrition
Serving size one large piece. Calories about four hundred twenty. Sugar two grams. Sodium around seven hundred twenty milligrams. Fat twenty four grams. Saturated fat six grams. Carbohydrates fifteen grams. Fiber one gram. Protein thirty three grams. Cholesterol one hundred twenty milligrams.
Numbers vary with piece size and the amount of coating that clings. Use a thermometer for doneness and peace of mind. Aim for seventy five Celsius in the thickest part.
Pair with lemon wedges and a crisp slaw. Add warm rolls and a little honey. That is a table that brings folks close and keeps talk easy.
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