Crispy Baked Chicken with Baking Soda

Ingredients

• 4 pieces Chicken Pieces (bone‑in, skin‑on (thighs or drumsticks))
• 1 tsp Baking Soda (helps break down proteins for extra tenderness)
• 2 tbsp Vegetable Oil (for coating before seasoning)
• 1 tsp Salt (regular table or kosher salt)
• 1 tsp Fresh Thyme (or ½ tsp dried thyme)
• ½ tsp Ground Black Pepper (freshly ground)
• 1 tsp Chicken Seasoning (store‑bought poultry seasoning blend)
• 1 tsp Paprika (sweet or smoked, according to preference)
• 1 tbsp Soy Sauce (regular or low‑sodium)

Instructions

1. Scald the Chicken Skin

   Bring a large pot of water to a rolling boil. Submerge the chicken pieces skin‑side down for about 30 seconds, then remove and set aside.

   Time: PT5M

2. Apply Baking Soda

   Pat the chicken completely dry with paper towels. Sprinkle 1 tsp baking soda over the skin and rub gently to coat evenly.

   Time: PT5M

3. Season the Chicken

   In a mixing bowl combine vegetable oil, salt, thyme, black pepper, chicken seasoning, paprika, and soy sauce. Toss the chicken pieces in the mixture until fully coated.

   Time: PT5M

4. Marinate

   Let the seasoned chicken rest at room temperature for 15–20 minutes to allow flavors to penetrate.

   Time: PT20M

5. Bake Covered

   Preheat the oven to 220°C with the fan on. Place the chicken pieces on a baking sheet, cover them with the heat‑resistant oven bag, and bake for 60 minutes.

   Time: PT1H

   Temperature: 220°C

6. Crisp the Skin

   Ten to fifteen minutes before the end of baking, carefully remove the oven bag. Reduce the oven temperature to 200°C and continue baking until the skin turns golden brown and crisp, about 15 minutes.

   Time: PT15M

   Temperature: 200°C

7. Rest and Serve

   Remove the chicken from the oven, let it rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g