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Alright, don't linger, let's approach this oven baked crispy chicken menu with 20 materials which are surely easy to have, and we have to process them at the very least through 7 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Oven baked crispy chicken:

Prepare 1.4 kg - chicken thighs or drumsticks.
Give For of Marinade mixture-.
Prepare 6 tsp paprika.
Need 3/4 tsp turmeric.
Provide 1 tsp - cayenne pepper.
Need 2 tsp - onion powder.
Need 2 tsp of garlic powder.
Provide 1 tsp of white pepper.
Need 2 tsp - baking powder.
Provide 2 tsp of salt.
Need 2 tsp for brown sugar.
You need For of Buttermilk mixture-.
Need 2 cups - buttermilk.
Prepare 2 of whole eggs.
Need 3 of bay leaves.
Need 1 tsp - salt.
Prepare For - Dry dipping mixture-.
You need 1 cup all purpose flour.
Require 11/2 cup for corn starch.
Provide 2 tsp baking powder.

Oven Baked Chicken Thighs are crispy on the outside with tender dark meat on the inside. With a few tips and some simple ingredients, you can easily make delicious chicken thighs for a simple one pan dinner! Rest assured, these crispy oven baked chicken thighs are everything you've ever wanted out of a piece of chicken. Remove from oven and brush the tops of each piece of chicken with the juices from the pan.

Oven baked crispy chicken making:

Add the dry marinade ingredients in a bowl. Mix well and keep aside..
On the cleaned and dried chicken pieces, sprinkle approximately 3 tsp of the dry mixture. Coat on both sides and keep aside. Keep the rest of the mixture for later use..
Mix buttermilk with two whole eggs, salt. Whisk and incorporate. Add 3 bay leaves and stir a little. Add the dry marinade coated chicken to the buttermilk, cover and refrigerate for a minimum of 2 hrs to 24 hrs..
After the desired refrigeration, keep the chicken- buttermilk mixture at room temperature for about 30 mins. Pre heat oven to 200 deg Celsius..
Add all-purpose flour, corn starch and baking powder to an open bowl, mix together. Add the rest of the dry marinade mixture to it. Mix again..
Dip the chicken pieces from the buttermilk mixture into the dry mixture. Keep on a wired rack over a foil covered pan. Leave them to rest for about 5 mins so the flour is absorbed by the chicken moisture. You shouldn't see any dry white flour on top..
Place in the oven and bake for 30-45 mins. After 5 mins, turn down to 180 deg Celsius. The wire rack and the foil covered pan beneath will prevent the chicken pieces from cooking in it's own juice and prevent it turning soggy..

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