Bring the irresistible crunch of your favorite fried chicken to the comfort of your oven with this Crispy Baked Chicken with Giardiniera! Imagine juicy, tender chicken thighs cloaked in a golden, cheesy crust and finished with a vibrant, tangy topping of chopped giardiniera. The result is a meal that’s both satisfying and wonderfully unexpected—perfect for shaking up your weeknight dinner routine or impressing guests with minimal fuss. If you’re craving big flavors and textures without all the mess of deep frying, this is the recipe you’ll want to keep on repeat! The punchy giardiniera elevates each bite, ensuring this dish won’t blend into your usual chicken lineup.
Ingredients You’ll Need
Ingredients You’ll Need
Making this Crispy Baked Chicken with Giardiniera is refreshingly simple, and each ingredient plays a starring role in making the dish irresistibly savory, crunchy, and colorful. Let’s take a peek at what you’ll need (and why you shouldn’t skip a thing!) to achieve the very best flavors and that signature crispy finish.
- Chicken thighs (bone-in, skin-on): Deliver juicy meat and extra flavorful, crackly skin as they bake.
- Buttermilk: Tenderizes the chicken and helps the coating stick while adding a lovely tang.
- Italian-style breadcrumbs: Provide a seasoned, ultra-crispy coating that bakes up perfectly golden.
- Grated Parmesan cheese: Melts into the breadcrumbs, bringing savory sharpness and extra crunch.
- Garlic powder: Adds a cozy, aromatic depth to every bite.
- Onion powder: Lends gentle sweetness and a hint of umami to the breading.
- Paprika: Gives color and a subtle smoky warmth to the crispy coating.
- Salt: Brightens and balances all the delicious seasonings.
- Black pepper: Offers just enough bite for well-rounded flavor.
- Olive oil spray: Ensures your chicken crisps up beautifully in the oven without excess oil.
- Giardiniera (hot or mild), drained and chopped: Brings a bright, zesty crunch that truly makes this dish pop.
- Fresh parsley (optional): Adds a fresh, pretty finish and a little lift to the final presentation.
How to Make Crispy Baked Chicken with Giardiniera
Step 1: Prep Your Oven and Pan
Start by heating your oven to a roaring 425°F (220°C) for that perfect, robust bake. Line a sheet pan with parchment paper for easy cleanup, or use a wire rack set inside the pan to encourage even air circulation for extra crunch. This setup is the secret behind that crave-worthy, oven-baked crispiness!
Step 2: Soak Chicken in Buttermilk
Pat your chicken thighs dry with a paper towel (this helps the coating stick), then nestle them into a bowl filled with tangy buttermilk. Let them soak for at least 15 minutes—longer if you’ve got the time—so every bite turns out juicy, flavorful, and incredibly tender.
Step 3: Mix the Seasoned Breading
In a separate bowl, whisk together the Italian-style breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper. This mixture is where all the magic happens—it forms the golden, cheesy crust we’re after, so give it a quick toss to ensure the seasonings are evenly distributed.
Step 4: Coat the Chicken
Working with one thigh at a time, lift each chicken piece out of its buttermilk bath, letting the excess drip off. Press it firmly into the breadcrumb mixture, making sure every surface is cloaked in that flavorful coating. Don’t shy away from using your hands—the more you press, the crispier the final result!
Step 5: Arrange and Bake
Set each coated thigh skin-side up on your prepared baking sheet or rack. Lightly mist the tops with olive oil spray so they’ll brown beautifully in the oven. Bake for 35 to 40 minutes, until the chicken is a deep golden color and the internal temperature reads 165°F (74°C). For an extra shatteringly crisp finish, broil the chicken for 2 to 3 minutes at the end, keeping an eye on them so they don’t burn.
Step 6: Top with Giardiniera and Serve
Once out of the oven, let your chicken rest for 5 minutes (trust me, patience pays off!). Top each thigh with a generous spoonful of chopped giardiniera, and sprinkle with fresh parsley if you like. The pickled veggies’ tang and crunch take every bite of this Crispy Baked Chicken with Giardiniera to the next level—it’s a finishing touch you’ll never want to skip!
How to Serve Crispy Baked Chicken with Giardiniera
Garnishes
For a pop of color and freshness, scatter chopped fresh parsley over the chicken. A light drizzle of giardiniera brine or an extra handful of the chopped pickled veggies on the side gives that signature flavor boost, making every plate feel restaurant-worthy yet totally relaxed.
Side Dishes
Pair your Crispy Baked Chicken with Giardiniera with sides that balance and highlight its bold flavors. Fluffy mashed potatoes, buttery roasted vegetables, or a crisp green salad with lemony vinaigrette all work beautifully. If you’re after comfort, warm garlic bread is an unbeatable go-with!
Creative Ways to Present
Try tucking the chicken and giardiniera into sturdy sandwich rolls for an unforgettable Italian-inspired chicken sandwich, or slice over a simple arugula salad for a colorful dinner plate. For gatherings, serve the chicken cut into pieces with toothpicks and small bowls of giardiniera alongside for a playful, shareable appetizer.
Make Ahead and Storage
Storing Leftovers
Let any leftover chicken cool completely before transferring to an airtight container. Store in the fridge for up to three days. Keep the giardiniera separate until ready to serve so the chicken stays as crisp as possible!
Freezing
To freeze, wrap the baked and cooled chicken thighs individually in foil or parchment, then store in a zip-top freezer bag for up to two months. It’s best to freeze the chicken without giardiniera on top—just add that tangy crunch after reheating.
Reheating
Bring back that delicious crispiness by reheating your Crispy Baked Chicken with Giardiniera in a 375°F (190°C) oven for 15 to 20 minutes, or until piping hot and crisp. Avoid the microwave if possible, as it can make the crust soggy. Once warmed, top with fresh giardiniera and enjoy!
FAQs
Can I use boneless chicken thighs or breasts instead of bone-in?
Absolutely! Boneless pieces work well, just reduce the cook time a bit since they’ll be thinner. For boneless breasts, consider pounding them to even thickness so they bake uniformly. Monitor the internal temperature for doneness.
What type Main Course
Both mild and hot giardiniera add a delightful kick, so it comes down to your heat preference. Mild is perfect if you want just a zing, while hot brings a punchier heat. Make sure to drain and chop the giardiniera for the best texture.
Can I make Crispy Baked Chicken with Giardiniera gluten-free?
Definitely! Just swap in your favorite gluten-free breadcrumbs for the Italian-style crumbs. The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation.
How do I keep the breading from falling off the chicken?
Patting the chicken dry and allowing it to soak in the buttermilk both help the coating adhere. Press the breadcrumb mixture onto the chicken firmly, and be gentle when transferring to the baking sheet. Avoid flipping during baking to preserve the crisp coating.
What’s the easiest way to make this recipe ahead for entertaining?
You can bread the chicken a few hours ahead and keep it covered in the fridge, then bake just before your guests arrive. Chop the giardiniera and keep it chilled separately so everything stays fresh and crunchy for serving.
Final Thoughts
If you’re in the mood for a meal that delivers serious crunch, plenty of savory comfort, and a hit of zesty tang all in one bite, give Crispy Baked Chicken with Giardiniera a spot on your dinner table. It’s an easy, crowd-pleasing twist that will have everyone asking for seconds. Go ahead—your new favorite chicken dinner awaits!
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Crispy Baked Chicken with Giardiniera Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy the delightful crunch of this Crispy Baked Chicken with Giardiniera recipe. Juicy chicken thighs coated in a flavorful breadcrumb mixture, baked to golden perfection, and topped with tangy giardiniera for a satisfying meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil spray
For Serving:
- 1 cup hot or mild giardiniera, drained and chopped
- fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Prepare the Chicken: Pat dry the chicken thighs and soak them in buttermilk for 15 minutes.
- Coat the Chicken: In a bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Coat each chicken thigh with the mixture.
- Bake: Place the coated chicken on the baking sheet, spray with olive oil, and bake for 35-40 minutes until golden and fully cooked.
- Serve: Let the chicken rest, then top with chopped giardiniera and parsley before serving.
Notes
- You can use chicken drumsticks or breasts as alternatives to thighs.
- Choose mild or spicy giardiniera based on your preference.
- For extra crunch, broil the chicken for 2-3 minutes at the end of baking.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 420
- Sugar: 1g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
