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.
Photograph by Chris Rochelle / CHOW.com