Recipe for Baked Chicken - Extra Crispy!
Baked Chicken Recipes
I used a great recipe for baked chicken last night – sort of a slightly new variation to add to my baked chicken recipes. Yeah, I use a lot of different baked chicken recipes. Most of the time, I opt for chicken thighs for baking, grilling, and frying. It’s my favorite part of the bird. Baked chicken thighs are cheap, juicy, and tasty. I like the size, too. A small baked thigh has just 155 calories – and that’s with the attached skin. You can reduce the calories by removing the skin before or after cooking, if you wish. I suggest leaving the skin on during the baking process. If you just have to remove it, wait until after the thighs are done. The skin will keep the flesh from become tough and dry. I don’t remove the skin at all, however, on recipes for baked chicken. I like to eat it, if it’s crisp. And believe me, the skin is crisp and flavorful with this recipe for baked chicken!
Low Carb Recipes – Diabetic Recipes
You can add recipes for baked chicken to your low carb recipes and diabetic recipes – unless you add glazes or sauces that are high in sugar. A baked chicken thigh has no carbohydrate grams. When you add sugary sauces and glazes or some type of breading, you add a lot of carbs, however. That innocent chicken thigh can become pretty carb-laden. For low carb recipes and diabetic recipes, learn to substitute herbs, spices, and other seasonings that don’t contain sugar, corn syrup, flour, breadcrumbs, or cornstarch. I’ve found some pretty good zero-calorie, carb-free sauces from Walden Farms. Use these if you just have to have a sauce on your baked chicken recipes!
Baked Chicken Thighs
I like baked chicken thighs better than baked breasts. I have a couple of reasons for this preference. For one thing, thighs are smaller, so they cook more uniformly. Another reason is that chicken thighs don’t dry out and get tough like breasts have the tendency to do. Thighs contain more fat than breasts, so the chicken flesh remains tender and juicy. The skin on thighs is also a little bit more substantial than that found on breasts, and since I like crispy, crunchy skin, I often choose thighs over chicken breasts. Baked chicken thighs are also cheaper to prepare. In our local supermarkets, chicken thighs are usually about half the price of chicken breasts.
Crispy Baked Chicken
I prefer really crispy baked chicken. There’s sort of a trick to achieving this. You have to do a balancing act with the cooking temperatures and the cooking time. I cook the chicken long enough at a moderate temperature, 350 degrees, to get the chicken done without drying it out. After that, I use a higher temperature for a short amount of time to get the skin nice and crisp. By the way, the cooking spray helps with this. The cooking spray also makes it possible for herbs and spices to “stick” to the chicken, and the butter flavor really adds to the chicken’s tastiness.
Baked Chicken Ideas
This is a pretty basic recipe for baked chicken. You can play around with the seasonings to create different tastes. In the table below, I provide some baked chicken ideas that I use on a regular basis.
Baked Chicken Ideas - Seasonings
Dale's liquid seasoning
sweet and sour sauce
dry ranch dressing mix
Rate my recipe for baked chicken! Thanks!
- 8 chicken thighs, bone-in, with skin
- lime juice
- 2 teaspoons Lawry's garlic salt with parsley
- 1 teaspoons lemon pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne
- butter-flavored cooking spray
- Preheat oven to 350 degrees. Line a shallow baking tray with foil.
- Rinse chicken thighs and pat dry.
- Drizzle chicken with lime juice and dab with paper towel to distribute juice.
- Combine garlic salt, lemon pepper, paprika, and cayenne.
- Place chicken thighs on baking sheet, skin-side up. Spray tops with cooking spray and sprinkle with seasoning mix.
- Bake for 40 minutes. Remove from oven and increase oven temp to 400 degrees.
- Pour almost all the juices from the baking pan. Return chicken thighs to oven and bake for another 10 minutes, at 400 degrees. This will make the skin on the chicken extra crispy. After cooking, allow chicken to rest for five minutes before serving. Serve with your favorite side dishes – rice, mashed potatoes, baked potatoes, sweet potatoes - whatever. The baked chicken thighs are especially tasty with cranberry sauce. The slight “heat” and savory seasonings go well with the sweet and tart of the cranberry sauce. Last night, I served this recipe for baked chicken with cornbread stuffing, cranberry sauce, and green beans.
|Serving size: 1 thigh|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 14 g||28%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|