Thighs, breasts, skin or skinless, bone-in or boneless, it works for all!
- Spread out about a cup of flour onto a plate (i like disposable paper or plastic for easy clean-up, but do as you will). Preheat your oven to 425-degrees around this time, and also spray whatever pan your using with nonstick spray.
- Add whatever seasonings you prefer to the flour, but the essentials are (a few shakes of each): garlic powder, onion powder, paprika, seasoned salt, and pepper. We like it spicy and flavorful, so I add a healthy double dose of cayenne pepper along with some awesome cajun seasoning. Mix the flour-seasoning mixture up until it's all blended together.
- Now you have the choice of whatever you want to dip your chicken in to help the breading stick. Eggs are always recommended, but I've used milk and buttermilk, and even plain coffee creamer mixed with water with the same results. Egg keeps it stickier, but it's really up to you.
- Anyways, dip your chicken in the flour mixture, then into your egg-milk-buttermilk-whatever substance, then back into the flour. Make sure every part of the chicken is covered. Idk if it's important, but it looks nice.
- After the chicken has been floured a second time, plop it into your cooking pan. Now is an awesome time to add some frozen veggies that you have stashed in the freezer, Toss them in the pan, too, and cover them with similar seasonings to the chicken. They roast up incredibly.
- Super spray that chicken (and veggies, if you added them), with some nonstick spray. Like, douse it until it looks wettish. Then, stick the pan into the oven. And done! Forget about it for like 40 minutes, depending what kind of chicken you're using. Thighs? Maybe about 35 to 40 minutes. Legs, and parts, like I did? 55-ish. Breasts? I highly suggest checking after 20 or so, then every 7-ish minutes until done with a meat thermometer.