Made with seven simple ingredients and ready in about an hour, it’s an easy weeknight recipe that everyone will love. I can’t believe how delicious this chicken is! Baked in the oven (much like these simple yet reliable baked chicken drumsticks) and coated with crushed pork rinds, it’s amazingly close to the real Southern fried chicken I used to make in the past. This chicken is so good, so crispy on the outside and juicy on the inside, that I don’t miss the fried version! I’m sure you’ll agree - deep frying is no fun. Baking is much easier.
Ingredients
Recipe Card
Crushed pork rinds: You can make your own or buy prepackaged “pork panko.” However, making your own will give you crispier results. Spices: Black pepper, garlic powder, paprika, and dried thyme. There’s no need for salt because pork rinds are very salty. Eggs: I dip the chicken pieces into them prior to coating them in the crushed pork rinds. Skin-on chicken parts: I like to use thighs, drumsticks, or a mix of both.
Crush pork rinds into panko-style crumbs, then season them with spices. Dip the chicken pieces in eggs and dredge them in the seasoned crushed pork rinds. Bake the chicken until browned and cooked through, 40-45 minutes in a 400°F oven. Serve immediately.
Roasted cauliflower Roasted cabbage Jicama fries Roasted mini peppers
It also pairs well with salads, including homemade coleslaw, cucumber vinegar salad, and cherry tomato salad. But if you do end up with leftovers, you can place them in an airtight container on paper towels and keep them in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. Or enjoy them cold! Cold leftover chicken is yummy, and not just on a picnic.
