Baked Crispy Chicken

Total Time
Prep 10 mins
Cook 50 mins

Crunchy, crispy chicken that tastes like fried, but without the extra calories. Extremely easy and so tasty!

Ingredients Nutrition


  1. Combine first 7 ingredients, place in a plastic bag and shake to mix.
  2. Combine lemon juice, butter and oil.
  3. Add chicken and turn pieces to coat.
  4. Shake chicken in crumb mixture to coat evenly.
  5. Place on 15 x 10 baking sheet and bake for 45 minutes at 350 degrees.
  6. Preheat broiler and broil for 5 to 8 minutes or until golden brown.


Most Helpful

I made this for the DM and DS using a Maryland cut of chicken (thigh and leg intact with skin and allowed for 50 to 60 minutes cooking time) I skipped the broiler/griller stage and sprayed the chicken with some extra virgin olive oil and cooked them in a fan forced oven at 175C and they were thoroughly enjoyed. From a personal note I think I would half the amount of flour .and put the same amount as breadcrumbs as I think it would brown better. Thank you Mairie, made for Name Ingrediant tag game.

I'mPat January 26, 2014

I made this on 10/02/08 for the "Kathy and Liza Cook-A-Thon" (our wonderful elves, who make everything at "ZAAR" possible) and also as part of mine and SO's dinner.I didn't have any fresh parsley, so I used 1 teaspoon of dried.I didn't have any fresh lemons, so about 2 teaspoons of bottled juice was used.Other than those two changes, the recipe was followed as written.Since I had used boneless skinless chicken breasts, the baking time was cut back to 35 minutes. I had a bit of trouble getting the chicken to crisp up,even under the broiler.But other than that the taste was very moist, and had a great flavor.The lemon juice gave this recipe a "tangy little kick". Even though it didn't crisp up,this will be made again. Thanks for posting and "Keep Smiling :)"

Chef shapeweaver � October 03, 2008

Delicious chicken! The flavor was just right. I did add a dash of poultry seasoning to the seasonings and topped each piece of chicken with butter before baking. Thanks for sharing the recipe.

Marsha D. September 18, 2007

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