Why isn't my chicken crisping up?

I have used the oven-fried chicken recipe but after an hour the chicken was still not crispy- why do you think this is? Perhaps too much butter?

  • Posted by: hp2018
  • July 23, 2019


Wallace July 23, 2019
I agree with the comments. I've had very crispy chicken by dusting with flour first, then dipping in egg and finishing by pressing in panko.
Lori T. July 23, 2019
There are a lot of recipes out there for oven fried chicken, so it's hard to say why your chicken is not getting crispy. Too much butter, or any fat, is not likely the problem. It could be your oven isn't hot enough, or there is too much moisture in your chicken or coating. It could also be that you are expecting the same type crispy as is found in traditional fried chicken made on the stove-top or a deep fryer. That isn't going to happen. If you brined the chicken or marinaded it in buttermilk, you may also lack a crispy coat because your chicken contains too much moisture to completely evaporate in the oven heat. That means your chicken is steaming away the crust as it bakes, rather than oven frying it. It will be easier to give you better answers if you can tell us what recipe you are using.
Gammy July 23, 2019
I agree with Lori. Moisture is your enemy here. Brining can be OK, as long as you pat the piece of chicken as dry as possible with a paper towel before putting it in the oven. I have made recipes that even call for placing the dried off chicken back into the refrigerator for several hours or overnight to further dry the skin. Temperature, as Lori said, also needs to be high enough to drive off any remaining moisture. Another factor may be that you are using a cooking pan with sides that are too high and not allowing the hot oven air to circulate properly. Next time try oven frying on a cooling rack set over a quarter or half sheet pan. Best of luck!
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