Crispy Baked Chicken Broast Recipe

by

 

Crispy Baked Chicken Broast is a healthier, oven-baked twist on the classic fried broast — delivering all the golden crunch and juicy tenderness without the excess oil. Perfectly seasoned, coated in a flavorful breadcrumb mixture, and baked until irresistibly crispy, this dish is a crowd-pleaser for family dinners or gatherings. It’s everything you love about fried chicken but made easier, lighter, and just as delicious. With the right combination of spices and a double coating technique, this recipe creates the same restaurant-style texture you’d expect from deep-fried broast — all done in your oven.

Ingredients

For the Chicken Marinade:

  • 1 kg chicken pieces (legs, thighs, or breasts)

  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • ½ teaspoon cayenne pepper (optional, for heat)

  • 1 teaspoon mustard powder (optional)

  • Juice of half a lemon

For the Coating:

  • 1 cup all-purpose flour

  • 1 cup breadcrumbs (panko for extra crunch)

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon baking powder (for extra crispness)

  • ½ teaspoon black pepper

  • 2 eggs, beaten

  • 2 tablespoons milk

For Baking:

  • 2 tablespoons melted butter or olive oil (for brushing)

  • Cooking spray or oil for the baking rack

Step 1: Marinate the Chicken

Start by rinsing and patting the chicken pieces dry with paper towels. In a large bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, cayenne pepper, mustard powder, and lemon juice. Mix well until the marinade is smooth and aromatic. Add the chicken pieces and coat them thoroughly in the mixture.

Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight. The buttermilk works its magic by tenderizing the chicken, while the spices infuse deep flavor, ensuring that each bite is juicy and flavorful from the inside out.

Step 2: Prepare the Coating

In a shallow dish, mix together flour, breadcrumbs, salt, paprika, onion powder, garlic powder, baking powder, and black pepper. The addition of baking powder is a little trick to help the coating puff up slightly during baking, giving that irresistible crunch.

In a separate bowl, whisk together the eggs and milk until well combined.

Step 3: Coat the Chicken

Remove the chicken from the marinade and let the excess drip off. Dip each piece into the flour-breadcrumb mixture, ensuring it’s evenly coated. Then dip it into the egg mixture and return it to the flour-breadcrumb mix for a second coating. This double-dip method guarantees a thicker, crunchier crust that mimics traditional broast texture.

Once coated, set the chicken on a wire rack for about 10 minutes. This resting period helps the coating adhere firmly before baking.

Step 4: Bake the Chicken

Preheat your oven to 220°C (425°F). Line a baking sheet with aluminum foil for easy cleanup and place a greased wire rack on top. The rack allows hot air to circulate around the chicken, crisping all sides evenly without flipping.

Place the coated chicken pieces on the rack in a single layer, leaving space between each piece. Brush or lightly spray the tops with melted butter or olive oil — this gives that gorgeous golden-brown finish and adds extra flavor.

Bake for 40–45 minutes, or until the chicken is golden and cooked through. If you’re using larger pieces like bone-in thighs or drumsticks, you may need to bake for up to 50 minutes. Halfway through, rotate the tray for even browning.

To test for doneness, insert a meat thermometer into the thickest part of a piece — it should read 75°C (165°F).

Step 5: Serve and Enjoy

Once baked to crispy perfection, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the inside moist and flavorful.

Serve your Crispy Baked Chicken Broast with coleslaw, fries, or garlic mayo dip for an authentic broast-style meal. You can also pair it with mashed potatoes, corn on the cob, or a side salad for a complete dinner plate.

Tips for the Perfect Baked Broast

  1. Use Buttermilk:
    Don’t skip this step — it’s key to tenderizing the chicken and adding flavor depth. If you don’t have buttermilk, mix milk with lemon juice or vinegar and let it sit for 5 minutes before using.

  2. Don’t Crowd the Pan:
    Make sure the chicken pieces have enough room on the rack to allow hot air circulation, which ensures even browning and crispness.

  3. Use Panko Breadcrumbs:
    For an extra crispy finish, panko breadcrumbs create a light, airy crust that stays crunchy even after cooling.

  4. Finish Under the Broiler (Optional):
    For an extra golden finish, broil the chicken for 2–3 minutes after baking. Keep a close eye to avoid burning.

  5. Reheat Like a Pro:
    To maintain crispiness, reheat leftovers in the oven or air fryer instead of the microwave.

Conclusion

This Crispy Baked Chicken Broast recipe combines the irresistible flavors of traditional broast with a healthier cooking method. The buttermilk marinade tenderizes the chicken, the seasoned coating adds bold flavor, and oven-baking delivers that signature crunch without the grease. It’s a perfect balance of comfort food and smart cooking — ideal for weeknight dinners, family gatherings, or meal prep. Whether you serve it with fries, coleslaw, or a spicy dipping sauce, this baked version proves that you don’t need to deep-fry to enjoy the satisfying crunch of a perfectly cooked chicken broast.

Leave a Comment