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Recipe for Baked Chicken - Extra Crispy!

Yummy recipe for baked chicken!

Yummy recipe for baked chicken!

Baked Chicken Recipes

I used a great recipe for baked chicken last night – sort of a slightly new variation to add to my baked chicken recipes. Yeah, I use a lot of different baked chicken recipes. Most of the time, I opt for chicken thighs for baking, grilling, and frying. It’s my favorite part of the bird. Baked chicken thighs are cheap, juicy, and tasty. I like the size, too. A small baked thigh has just 155 calories – and that’s with the attached skin. You can reduce the calories by removing the skin before or after cooking, if you wish. I suggest leaving the skin on during the baking process. If you just have to remove it, wait until after the thighs are done. The skin will keep the flesh from become tough and dry. I don’t remove the skin at all, however, on recipes for baked chicken. I like to eat it, if it’s crisp. And believe me, the skin is crisp and flavorful with this recipe for baked chicken!

I use lots of diabetic recipes and low carb recipes.

I use lots of diabetic recipes and low carb recipes.

Low Carb Recipes – Diabetic Recipes

You can add recipes for baked chicken to your low carb recipes and diabetic recipes – unless you add glazes or sauces that are high in sugar. A baked chicken thigh has no carbohydrate grams. When you add sugary sauces and glazes or some type of breading, you add a lot of carbs, however. That innocent chicken thigh can become pretty carb-laden. For low carb recipes and diabetic recipes, learn to substitute herbs, spices, and other seasonings that don’t contain sugar, corn syrup, flour, breadcrumbs, or cornstarch. I’ve found some pretty good zero-calorie, carb-free sauces from Walden Farms. Use these if you just have to have a sauce on your baked chicken recipes!

Baked Chicken Thighs

I like baked chicken thighs better than baked breasts. I have a couple of reasons for this preference. For one thing, thighs are smaller, so they cook more uniformly. Another reason is that chicken thighs don’t dry out and get tough like breasts have the tendency to do. Thighs contain more fat than breasts, so the chicken flesh remains tender and juicy. The skin on thighs is also a little bit more substantial than that found on breasts, and since I like crispy, crunchy skin, I often choose thighs over chicken breasts. Baked chicken thighs are also cheaper to prepare. In our local supermarkets, chicken thighs are usually about half the price of chicken breasts.

I like baked chicken thighs better than baked breasts.

I like baked chicken thighs better than baked breasts.

Crispy Baked Chicken

I prefer really crispy baked chicken. There’s sort of a trick to achieving this. You have to do a balancing act with the cooking temperatures and the cooking time. I cook the chicken long enough at a moderate temperature, 350 degrees, to get the chicken done without drying it out. After that, I use a higher temperature for a short amount of time to get the skin nice and crisp. By the way, the cooking spray helps with this. The cooking spray also makes it possible for herbs and spices to “stick” to the chicken, and the butter flavor really adds to the chicken’s tastiness.

I sometimes use BBQ sauce with my baked chicken recipes.

I sometimes use BBQ sauce with my baked chicken recipes.

Baked Chicken Ideas

This is a pretty basic recipe for baked chicken. You can play around with the seasonings to create different tastes. In the table below, I provide some baked chicken ideas that I use on a regular basis.

Baked Chicken Ideas - Seasonings

Dry SeasoningsLiquidsFats

salt

lime juice

cooking spray

garlic salt

lemon juice

olive oil

onion powder

orange juice

canola oil

black pepper

white wine

sesame oil

lemon pepper

apple juice

butter

white pepper

Italian dressing

margarine

rosemary

Worcestershire sauce

bacon

thyme

Dale's liquid seasoning

mayonnaise

basil

hot sauce

Miracle Whip

oregano

BBQ sauce

heavy cream

parsley

sweet and sour sauce

paprika

teriyaki

cayenne

soy sauce

chipotle

Russian dressing

chili powder

Catalina dressing

cumin

honey-mustard sauce

poultry seasoning

dry ranch dressing mix

Crispy Baked Chicken

Crispy Baked Chicken

Rate my recipe for baked chicken! Thanks!

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour

8 servings

Ingredients

  • 8 chicken thighs, bone-in, with skin
  • lime juice
  • 2 teaspoons Lawry's garlic salt with parsley
  • 1 teaspoons lemon pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne
  • butter-flavored cooking spray

Instructions

  1. Preheat oven to 350 degrees. Line a shallow baking tray with foil.
  2. Rinse chicken thighs and pat dry.
  3. Drizzle chicken with lime juice and dab with paper towel to distribute juice.
  4. Combine garlic salt, lemon pepper, paprika, and cayenne.
  5. Place chicken thighs on baking sheet, skin-side up. Spray tops with cooking spray and sprinkle with seasoning mix.
  6. Bake for 40 minutes. Remove from oven and increase oven temp to 400 degrees.
  7. Pour almost all the juices from the baking pan. Return chicken thighs to oven and bake for another 10 minutes, at 400 degrees. This will make the skin on the chicken extra crispy. After cooking, allow chicken to rest for five minutes before serving. Serve with your favorite side dishes – rice, mashed potatoes, baked potatoes, sweet potatoes - whatever. The baked chicken thighs are especially tasty with cranberry sauce. The slight “heat” and savory seasonings go well with the sweet and tart of the cranberry sauce. Last night, I served this recipe for baked chicken with cornbread stuffing, cranberry sauce, and green beans.

Comments

Holle Abee (author) from Georgia on June 07, 2013:

las, that's true. It's a real balancing act for sure.

las81071 on June 07, 2013:

It is a hard balance of Crispy and juicy. I will give it a shot as I am really wanting to stop frying.

Holle Abee (author) from Georgia on April 11, 2013:

italianfood, I'm sure your baked chicken will turn out great! Thanks for reading!

George A. Pepper from Philippines on April 11, 2013:

It looks yummy! I am going to try this for my family, I hope I can do it correctly.

Holle Abee (author) from Georgia on March 23, 2013:

ignugent, you're welcome! Glad you paid me a visit.

Holle Abee (author) from Georgia on March 23, 2013:

rum, I'm so glad you liked my baked chicken recipe! Hope you give it a try.

Holle Abee (author) from Georgia on March 23, 2013:

Thanks, vacation trip! Glad you stopped by.

ignugent17 on March 23, 2013:

Thanks for sharing your ideas.

Rumana from Sharjah, UAE on March 18, 2013:

Its an amazing recipe. And the most important thing is that it does not require oil.

Voted up Useful and Shared!!

Susan from India on February 08, 2013:

Wow this is mouth watering.. Something really interesting.

idigwebsites from United States on December 12, 2012:

Baked chicken... mmm..mmm. And less oily which makes the chicken healthier. Thanks for sharing! :)

lemonkerdz from LIMA, PERU on December 11, 2012:

Baked chicken thighs are the best, a very under valued cut of chicken. Then add crispy skin and you have a winner.

The garlic salt sounds like a great idea. Thanks for all the great ideas.

drbj and sherry from south Florida on July 25, 2012:

This recipe is really useful for me, Holle. I prefer crispy baked chicken but my crispy often turns out to be too burned. So I will follow your advice about cooking time. And I like cranberry sauce with chicken, too.

Marcy Goodfleisch from Planet Earth on July 25, 2012:

Mmmmm - I love the flavor of baked chicken. As with many of us, I grew up eating the greasy fried stuff (which was great, but would make me ill today from the overload of grease). Your recipes are always so well-done and tempting - thanks for sharing this one!

Tonette Fornillos from The City of Generals on July 25, 2012:

There's nothing as fabulous as chicken that crunches as you bite. This is another must-try in my cast iron Dutch oven, which I often use in lieu of a baking pan. Thanks for this habee.

Martin Kloess from San Francisco on July 24, 2012:

Thank you for sharing this great recipe. I'm sure it will work with breasts.

Michelle Dee from Charlotte, NC on July 24, 2012:

This sounds great and I'm right there with ya habee, I just love some chicken thighs the best, especially with some extra crunchy skin on them. I bet this beats the drive thru any day! Voted up and awesome. I can't wait to try these.

tamron on July 24, 2012:

I wished you wrote this recipe a few days earlier. I really messed up my fried chicken the other night. Favorite this page to use to make fried chicken.

Sue Pratt from New Orleans on July 24, 2012:

Looks wonderful. I don't cook but sending the recipe to my husband right now!

Thanks,

marsei

carol stanley from Arizona on July 24, 2012:

What is better than crispy chicken. And it is so good cold. I like the fact there are not too many ingredients. Thanks for sharing.

Barbara Sloan from Miami, Florida on July 24, 2012:

Thanks for the great ideas. I always run out of ideas on what to make with chicken. Looks deliscious!

Bill Holland from Olympia, WA on July 24, 2012:

With the cost of chicken nowadays I won't be able to have this often, but we do have some in the freezer, so your recipe will be used this weekend. Great job!

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