Very Crispy Oven-Fried Chicken

Very Crispy Oven-Fried Chicken delivers the satisfying crunch of fried chicken without the oil bath. The trick is a three-stage breading station: flour first to give the egg something to grip, beaten egg whites next, then a thick coat of crushed corn flake crumbs. Corn flakes are the unsung hero. Their nubbly texture creates a crust far more interesting than fine breadcrumbs, with edges that catch and crisp under the oven heat.

Using only egg whites instead of whole eggs keeps the fat count low, which is where this recipe wins over traditional fried chicken. The bird bakes on a lightly sprayed sheet pan in a hot oven without ever being turned. The no-flip rule is in the directions for a reason. Flipping disturbs the corn flake crust and you end up with bare chicken patches and a pile of crumbs on the pan.

Pro Tips

• Crush the corn flakes by hand into uneven pieces, not powder. Big and small fragments together build the most interesting texture.
• Dredge in flour, dip in egg, then press the chicken firmly into the crumbs. The press is what makes the coating actually stick.
• Use a wire rack on the sheet pan to lift the chicken off the surface. Air circulation crisps the underside instead of letting it steam.
• Boneless breasts cook in 20 to 30 minutes, bone-in pieces 45 to 55. Use an instant-read thermometer, chicken breast meat is done at 165 degrees F (74 degrees C).

Variations

• Add a teaspoon of garlic powder, paprika, or cayenne to the flour for seasoned chicken.
• Use crushed Ritz crackers or panko in place of corn flakes for a different crunch profile.
• Brush the chicken with hot honey or buffalo sauce after baking for a flavored finish.