I love cooking and eating chicken, especially when it’s moist. I usually, however, stay away from eating chicken skin. I’m just not a fan of it, except under one condition: when it’s nice and crispy. The following crispy baked chicken recipe is an excellent choice for a nice crispy chicken skin and tender, juicy chicken meat. This is the chicken recipe my mom cooks at home and it never makes it to the leftover stages.
I’ll apologize beforehand for not having any pictures. I’m working on it. I’ve cooked it a few times, but always forget to have the camera handy. NEXT time I’ll remember. Next time… there I go procrastinating again.
I grabbed this recipe word-for-word from a family cookbook where there’s a lot of ‘assuming you know what to do’ steps. Well, if you’re having a hard time figuring it out, let me know. You can ask your questions in the comments or just shoot me an email. When I add pictures, I’ll also update the directions a little bit.
Keep in mind that with this crispy baked chicken recipe there aren’t exact measurements, so you can make it with however many pieces of chicken you want to make it for, and just keep adding to the flour mixture.
Crispy Skinned Chicken
Create your flour mixture by adding your flours to a pie plate or large bowl. Next, mix in the poultry seasoning, salt, and pepper until the seasonings are well distributed. Add more or less seasonings depending on your mood. If you’re brave, you can taste it. I’ve done that a few times… always a shocker.
Season the chicken pieces with seasoning salt. Next, dredge them in your flour mixture. Brown the chicken in a small amount of oil in a skillet on medium, medium-low heat. Remove to a sprayed baking pan. Add 1/2 cup water to the pan. Cover and bake at 350 ?F for 1 hour. If you’d like you can also bake at a lower temperature for a couple hours. Don’t forget to make gravy from the drippings.