Chowhounds have a few secrets for getting oven-fried chicken nice and crisp. To promote crunch, chowser dredges the pieces in a combo of breadcrumbs and crushed potato chips, pretzels, or Melba toast. thimes finds that adding grated Parmesan makes the coating crispier; CHOW’s Oven-Fried Buttermilk Chicken (pictured) is rolled in cornflake crumbs. Drizzling the coated chicken with melted butter or spritzing it with oil before baking helps, and cooking it on a rack over a baking sheet ensures the entire coating will get crunchy. And though it calls for seasoned flour instead of crumbs, this recipe always comes out crispy, magiesmom says.

Discuss: Oven “fried” chicken — temp? How to make crispy?

Photograph by Chris Rochelle /

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