This recipe offers a healthier twist on classic fried chicken, delivering crispy and flavorful chicken straight from the oven.
Preheat your oven to 425°F and place the butter in a 13x9 baking pan.
Preheating the pan with butter ensures the chicken starts cooking immediately, enhancing crispiness.
Combine the baking mix, paprika, salt, and pepper in a large resealable bag.
Shaking the ingredients in a bag ensures an even mix and makes cleanup easier.
Rinse the chicken pieces under cold water and pat them dry with paper towels.
Drying the chicken helps the coating stick better.
Place the chicken pieces in the bag, one or two at a time, and shake to coat them thoroughly.
Coating the chicken in batches ensures an even layer of seasoning.
Once the butter is melted and the pan is hot, arrange the coated chicken pieces in the pan with the meaty sides down.
Placing the chicken meaty side down first helps it cook evenly.
Bake the chicken for 35 minutes, then turn the pieces over and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F.
Using a meat thermometer ensures the chicken is cooked to a safe temperature.
Serve the crispy chicken hot with your favorite sides, such as mashed potatoes or a fresh salad.
Garnish with fresh herbs for a touch of color and flavor.
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