Easy Crispy Chicken

We have chicken two ways in our house – with a honey and soy marinade, and with a special coating which makes a crispy chicken. Both cook completely different ways, but both are amazing.

Please note I have Coeliac Disease so the flour I use is Edmond’s Gluten Free Flour. You can use whatever flour you want to (although I personally have only tried it with white flour).

You can definitely experiment with the spices, but we have predominantly used Pepper & Me’s Man Rub.



  • 6 x Chicken Drumsticks (or 12 chicken nibbles or 6 chicken thighs or whatever you want)
  • 1/2 cup flour
  • 3 TBSP Pepper & Me’s Man Rub (or whatever spices you want)
  • Pinch of Salt
  • 2 TBSP oil
  • 1 TBSP butter

ALTERNATIVES: instead of flour, and herbs; you can use any kind of crumbs with herbs as well. A favourite of ours is the Lemon & Herb crumb from Pepper & Me. Simply coat the chicken in the crumb (no flour necessary).


  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with tin foil, and add a wire wrack over the top (see photo for explanation).
  3. Heat a frying pan (I have a stainless steel one) on the stove to medium-hot, add the oil and butter.
  4. In a plastic bag, combine the flour, spices, salt and chicken.
  5. Mix until the chicken is completely coated.
  6. Once the pan is heated, add the coated chicken (shake a little to get rid of the excess flour).
  7. Cook for approximately 5 mins each side, or until the chicken is crispy (not necessarily cooked in the middle).
  8. Transfer your semi-cooked / crispy chicken to the baking tray / wire wrack
  9. Cook in the oven for approximately 30 minutes






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