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The Best Oven Baked Crispy Chicken


Winner, winner chicken dinner! We recently collaborated with one of our favorite healthy food bloggers, @marinmama and made one of her most popular chicken dishes. And let us tell you, it was absolutely delicious! Think: fried chicken but made with healthy ingredients. Marin Mama is a MUST follow if you're looking for healthy, family friendly meals that are delicious 🤤 We’ve tried countless recipes and they’re always a hit! Head over to her website. In the meantime, enjoy this chicken! JTI pro tip: Don't skip the brine!


Serves 4-6

*Whole 30 Compliant


*Note: You have to plan ahead to make this as the chicken will need to brine 3-4 hours before baking. The brine only takes 5 minutes to put together then sits in the fridge. The actual baking time only takes 30 minutes.


Ingredients

• 5-6 bone in, skin on chicken thighs, or 5 thighs and 1 breast, can use drumsticks as well. • 3 Tablespoons Sea Salt (don't use table salt) • 1 Tablespoon honey • 1-2 quarts warm/room temp water. Must be enough water to cover all of the chicken


For the breading: we recommend doubling the recipe here. It's delicious and adds "crispiness" to add breading under the skin as well.

• 1 cup almond flour - if you have a nut allergy, sub. ground flax meal • 2 teaspoons fine celtic sea salt • 1 tbsp nutritional yeast • 1 tsp chopped fresh thyme leaves

• 1/2 tsp cayenne pepper

• 1/2 tsp smoked paprika




Instructions

1. In a big stainless steel or glass bowl, whisk together all the brine ingredients. Add chicken to brine. Make sure the water covers all the chicken completely. Cover and set in fridge for 3-4 hours.


2. When chicken is finished, preheat your oven to 350 degrees and a line a rimmed baking sheet with parchment paper. Remove chicken pieces from brine one by one and thoroughly pat dry with a paper towel, then place chicken on a plate. Drying them will keep them from getting soggy.


3. Make dredge. In a shallow bowl, gently whisk together almond flour, sea salt. nutritional yeast, thyme, cayenne pepper and smoked paprika. Dredge chicken one by one until well-coated on all sides. We like to put breading under the skin as well, so there's more flavor.


4. Arrange presentation side down (that's the skin side) in a single layer on baking sheet. Bake for 20 minutes at 350. Take chicken out from the oven, then using a pair of tongs, turn chicken over so skin side is facing up. Increase the oven temp to 425.


5. Bake for an additional 10-15 minutes, or until the chicken's internal temp reaches 165 degrees. Increasing the temp to 425 helps to ensure a crispy skin. Don't worry if they cook to 170 degrees or a bit above - thigh meat doesn't get dry like breast meat.


Note: If your chicken is finished cooking, but not browned to your liking, then you can place the chicken under the broiler for a few minutes, but make sure to take it off the parchment paper as you don't want it to catch on fire!


6. Let chicken sit for 15 minutes before serving, as the flavors meld and it tastes better. This chicken doesn't have to be hot to be enjoyed - it's also amazing cold. Think: picnic lunch.



Head to Marin Mama's website to see what she serves this with and more of her fabulous recipes!

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