Spice Fried Chicken

Main Dishes

Jan 1

Written By Ben McElroy

Why Make It?

It’s versatile and adaptable to whatever else is on the table. Salads, sandwiches, rice bowls, pasta - the options are endless.
It's delicious, crispy and packed with flavor. I'm not sure there is a better way to cook chicken when you don't want to light up the grill or deep fryer.

Keys to Success

Patting the chicken dry before cooking, not crowding the baking sheet, using enough oil, and coating with plenty of spices allows the exterior to get brown and crispy without deep frying or adding flour.
For chicken breast use a baking stone/steel to get more crispiness without overcooking the leaner white meat.

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Author Thoughts

This is one of those recipes that has the possibility to become a part of your weekly routine. The technique was developed after cooking boneless chicken thighs and breasts in the oven without good results. I was looking for a well browned exterior and all I got was sad, overcooked disappointment. Not crowding the baking sheet, adding lots of spices, and a very hot oven gave me the results I was looking for.

Using spices to create a crispy crust is a well explored technique and one that is popular with grilled and pan fried fish. This recipe takes a similar approach and applies it to chicken. Now there are a lot of oven cooked chicken recipes out there. What makes this one different?

The liberal spice coating creates an even crust around the exterior. The high oven temperature and oil gets the exterior crispy without overcooking. [don't worry most of the oil will stay on the baking sheet] Much like the pan frying fish, it's important to have a flat side that has uniform contact with the hot baking sheet. Boneless thighs are perfect for this. Consider pounding the breasts slightly or cutting large breasts in half lengthwise.

Spices

The exact spices are left out in this recipe; this is a choose your own adventure situation. I think it’s better to use this recipe as a template to adapt to whatever else you’re cooking. Any classic spice mixture will work here: five-spice powder, garam masala, etc. You don't even need a spice blend; I have used cumin alone in testing with good results.

It is best to limit the use of spices that will burn quickly. Avoid using onion and garlic powder; proceed with caution when using dried herbs. You will be able to get away using smaller amounts of these spices but tread carefully and keep an eye on it to avoid burning.

Light vs Dark Meat

In my opinion this technique works best with dark meat. The dark meat can take the longer cooking time needed for browning and get that crispy exterior at oven temperatures. However, the recipe is adaptable to light meat.

If cooking chicken breast here are some recommendations:

Use a baking steel or stone. If you do not have either one, use an upside down baking sheet as a baking stone/steel replacement.
Consider cooking breasts on the top ⅓ of the oven to get them closer to the heat source.
Ensure you have flat sides. Pound the breasts slightly or cut large breasts in half lengthwise.

The Oven Or Stove

This recipe only gives instructions for cooking in the oven. I didn't want to miss the opportunity to say that it also works well on the stove. [it’s not as healthy though] Pan frying is a good option for chicken breasts, since you are able to increase the heat to achieve crispiness without overcooking. If you want to give pan frying a go, cook around 350 F and add about ¼-½ inch of oil to the pan.

Equipment

baking sheet - baking steel - baking stone

Spice Fried Chicken

Makes: 3 Servings | Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min

Ingredients

1 lb boneless chicken thighs
spices to cover [4-5 tbsp]
olive oil
salt [to taste]

Instructions

Preheat: Preheat oven to 550 F. If cooking chicken breasts, put a baking stone, steel, or upside down sheet pan onto the rack.
Prep: Pat the chicken dry. Add salt evenly to both sides. Add the spices until fully coated with an even distribution. Shake off the excess spices and set aside. Add oil to cover the bottom of the sheet pan, about 2-3 tbsp. [consider using aluminum foil for easy clean up] Place the spiced chicken onto the sheet pan with the flattest side down. Make sure there is at least 2-3 inches of space between chicken pieces to allow for good browning.
Cook: Place the chicken into the preheated oven. Flip the chicken after 15-20 minutes for boneless thighs. Remove the chicken once it is golden brown and crispy. About 22-28 minutes for thighs. If using a thermometer, shoot for 170-175 F.

Notes

Related Article: cut the chicken
Chicken breasts: Flip after 10-15 minutes, remove after 15-25 minutes–if using a thermometer shoot for 150-155 F.

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Comments

Substitutions

Spices: See author thoughts for spice ideas.

Oil: You can substitute olive oil for any oil of your choice. The smoking point of olive oil should not be an issue. Even though the oven temperature is above olive oil’s smoke point, the oil will not reach that temperature during cooking.