In this Oven Fried Chicken With Baking Powder Recipe, you will learn how to make crispy and tender chicken with just a hint of sweetness from these two ingredients. If you think you can only use baking powder for baking, well, you are wrong. This recipe will prove to you that baking powder is not only great for making quick breads, muffins or pancakes but it can also be used in your savory recipes like in this chicken recipe.
How to Make Crispy Fried Chicken With Baking Powder
From top chefs to Southern grandmothers, everyone has a different method and recipe for crispy fried chicken that they claim is the best. Some of these recipes advise you to add baking powder to the flour coating to give the fried chicken extra crunch. Baking powder creates very tiny air bubbles on the surface of the battered chicken when it is placed in hot oil. The bubbles expand the surface area of the batter, breaking up its thickness, which results in a lighter, crispier fried chicken.
Rinse the chicken parts under cold water and dry them thoroughly with a paper towel.
Combine flour with baking powder in a bowl. For 3 to 4 pounds of chicken parts, you’ll need about a 1/2 cup of flour and 1/4 teaspoon of baking powder. Season the batter to your liking with salt, pepper, garlic powder and cayenne pepper. Pour the seasoned flour into a large brown paper bag.
Fill a wide bowl with buttermilk. The acid in the buttermilk will react with the baking powder in the fried chicken, which will help make make it even crispier. If you don’t have buttermilk, you can add a tablespoon of vinegar or lemon juice to 1 cup of regular milk to create the same effect.
Fill a deep, cast-iron skillet a with about 3 inches of vegetable oil. Heat the oil to between 325 and 350 degrees Fahrenheit.
Dip the chicken into the buttermilk one piece at a time, then place it into the bag of seasoned flour. Seal the bag and shake vigorously to thoroughly coat the chicken. You can dunk each piece of chicken back into the buttermilk for a second time, then into the flour again for a thicker coating, if you choose.
Carefully add the battered chicken into the hot oil with tongs, arranging them so that no pieces are touching one another. Adjust the heat if necessary so that the oil is bubbling gently around the chicken parts. It should not be bubbling violently, splattering oil onto you and the stove.
Allow the chicken pieces to cook until they are golden brown and crispy, turning them occasionally for even browning. Depending on the size of the pieces, it may take roughly 10 to 15 minutes per side to fully cook to 165 F, the minimum internal temperature recommended by the Food and Drug Administration for safe consumption. Insert a meat thermometer in the thickest part of each chicken piece to determine the temperature.
Remove the fried chicken from the hot oil when the pieces are done with a slotted spoon and place them on a flattened paper bag to drain, or on a wire rack on top of a baking sheet. Serve hot.
How To Bake Chicken Wings That Are SOOO Crispy
Toss out that deep fryer, just like last year’s jeans. We’ve got the solution to crispy chicken wings without the hassle of deep frying. These ones are baked but use a secret technique to make them extra crisp.
Raise your hand if you like chicken wings. Good. Now keep them up if you enjoy spending time in front of a deep-fryer while oil splatters all over the kitchen. Did I see a few hands go down? Mine sure did.
It’s been branded into our heads that chicken wings need to be deep fried to be crispy. However, after some research (and yummy taste-tests), we are proud to share our findings on how to bake chicken wings that are sooo crispy.
Why Use Baking Powder?
Were you surprised by the baking powder in that video? Unusual right? Stick with me as I go into the details.
Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy. Why does this happen? Get ready, sciency stuff ahead! It happens because the addition of the baking powder raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, thus letting the skin get more crisp and brown.
Note that while most of the comments below this post are very positive (people seriously love this method of baking crispy wings) a couple of commenters noted a bitter taste on their wings. I at first thought that they were using baking soda instead of baking powder. Doing so would definitely lead to a terrible taste. However, they claimed that they were really using baking powder for sure. I was stymied until another helpful commenter posted this link showing that some people are sensitive to a flavor that is found in some brands of baking powder.
Baking powder that contains “sodium aluminum sulfate” has a bitter taste to some people. If you notice this flavor, you’ll want to try a different brand of baking powder. The Rumford brand is aluminum-free, so do try that one. I haven’t yet done a taste test comparison using the two different types of baking powder but I will soon and then I will report back with my results here.
O.K., enough chatter. Let’s get cooking!
How To Bake Crispy Chicken Wings, Step By Step:
Cut up 10 whole chicken wings. (When you cut ten wings, you end up with 30 wing pieces. That’s 10 drumettes, 10 flaps and 10 wing tips. You’ll either discard the wing tips or save them for another use. That leaves 20 wing pieces that you’re using here.
Once they’re all cut up, put them into a big bowl. Sprinkle with 1/2 teaspoon of salt and 1 tablespoon of aluminum-free baking powder (and NOT baking soda!). It doesn’t seem like much but you’re not trying to make a coating for the wings here. You’re trying to change their ph level so that they will crisp up better.
Mix it up. Don’t be afraid to use your hands. It’s way easier and one less thing to wash. It’s gobs of fun too! (Hey look! My nails match the bowl! This was unplanned but I like it).
Place the wings on a cooking rack in a sheet pan. This lets air circulate all around the chicken pieces so that they get evenly crisp. It also lets the fat drip away from the chicken, leading to crispy, crispy, crispy skin.
Place the chicken in a 250°F oven for 30 minutes. This gets some of the fat rendered from under the skin and starts that drying out process. Here’s how they look after 30 minutes. These are not cooked. Do not eat them. Yet.
Leave them in the oven and crank the heat up to 425°F and cook 40-50 minutes more, until golden brown and so crispy.
Toss them in a super-amazing sauce. We’ve got one for you…
Baking Powder: The Secret Weapon for Crispy Chicken Skin
The powder that acts like a salt.
The Ultimate Crispy Fried Chicken
We then typically combine this flour mixture with a wet ingredient. This could be egg, buttermilk, or water, depending on the recipe. The moisture helps create a craggy coating that, when fried, yields lots of crunchy morsels to bite into.
But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.
But baking powder doesn’t only make fried chicken crunchier—it also magically gives nonfried chicken extra-crispy skin.
An example of this is our Oven-Fried Chicken Wings, which aren’t fried at all. But when you bite into one, you would think it was. In order to get crispy wings without frying, you need to dry out the skin. That’s where a coating of baking powder and salt comes in. The baking powder and salt help break down the proteins in the skin, draw moisture to the surface, and also aid in browning. We take a very similar approach in our recipe for Crisp Roast Chicken.
Oven-Fried Chicken Wings coming out of the oven.
So next time you are making fried chicken, or even cooking it in the oven, make sure that you have some baking powder on hand to add extra crunch.