Oven Fried Chicken

Adjust your oven rack to the middle position, then preheat oven to 220°C (425°F). Set the chrome wire rack inside the dark grey rimmed baking sheet, and coat the rack lightly with non-stick cooking spray to prevent sticking. Place all chicken pieces on the birch cutting board, and pat every surface completely dry with unbleached paper towels—dry skin and breading adherence starts with zero surface moisture. Set prepared pan aside.

In the medium brushed stainless steel mixing bowl, combine the all-purpose flour, panko breadcrumbs, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, optional cayenne, and chopped fresh thyme. Stir thoroughly with a stainless steel dinner fork for 30 seconds until all spices are evenly distributed through the crumb mixture, with no concentrated clumps of spice remaining.

Crack the large egg into a separate small clear glass prep bowl, add 1 tablespoon (15ml) of cold water, and whisk vigorously with a dinner fork for 20 seconds until yolk and white are fully combined into a smooth, pale yellow liquid with no visible streaks.

Working one piece at a time, dip a dried chicken piece fully into the egg wash, turning to coat every surface, and hold it above the bowl for 3 seconds to let excess egg drip off. Transfer the egg-coated chicken to the breading mixture, and press crumbs firmly onto all sides (including tucked edges of skin) until the piece is covered in a thick, even, craggy layer of coating. Shake off loose excess crumbs gently, then set the coated piece on the clean edge of the birch cutting board. Repeat with all chicken pieces.

Use the silicone-tipped tongs to transfer each breaded chicken piece to the prepared wire rack, leaving a full 2cm (1 inch) of open space between every piece. This air gap allows hot oven air to circulate under the chicken, ensuring all sides crisp evenly instead of turning soggy where pieces touch or sit directly on the pan.

Use the silicone basting brush to brush the top surface of every breaded chicken piece evenly with half (1.5 tbsp / 21g) of the melted unsalted butter. The butter coats the dry crumbs to help them toast to a deep golden, crunchy finish instead of drying out and burning in the high oven heat.

Carefully transfer the baking sheet to the preheated 220°C (425°F) oven. Bake for 25 minutes, then pull the sheet partially out of the oven, use tongs to flip every chicken piece, and brush the newly exposed top side with the remaining melted butter. Return the pan to the oven and bake for 20 more minutes, until the breading is a deep, rich golden brown with darker crispy edges, and the internal temperature at the thickest part of each piece (not touching bone) reads 75°C (165°F) on the instant-read thermometer. Total bake time is 45 minutes.

Once fully cooked, use tongs to transfer chicken pieces from the rack to the matte cream ceramic dinner plate. Let rest for 5 minutes, uncovered, to allow internal juices to redistribute through the meat—covering will trap steam and soften the crispy coating. Garnish with a small sprig of fresh thyme before serving.