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






Leave a Reply

Inline Feedbacks
View all comments
Share on facebook
Share on twitter
Share on linkedin
Share on reddit

Latest Posts

When Social Media Goes Down

It doesn’t happen often but it still happens … Everytime Instagram, or Facebook, go down, I am reminded that social media is

Let me know your thoughts!x