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Serve hot with mashed potatoes, coleslaw, or a simple garden salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best crispiness.
You can also freeze baked chicken pieces for up to 2 months — reheat straight from frozen in the oven.
Variations
Buttermilk Marinade: Marinate the chicken in buttermilk overnight before coating for extra tenderness.
Spicy Kick: Add more cayenne or chili powder to the flour mix.
Herby Twist: Mix dried oregano, thyme, or rosemary into the flour for a fragrant flavor.
Crispier Coating: Swap half the flour for breadcrumbs or crushed cornflakes.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless thighs work wonderfully and stay extra juicy.
Q: Do I need to flip the chicken while baking?
A: Yes, flipping halfway ensures both sides get evenly crispy.
Q: Can I make this recipe gluten-free?
A: Absolutely! Use a gluten-free flour blend or crushed cornflakes for the coating.
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