OVEN BAKED CRISPY (Bisquick) CHICKEN

 2 1/2 to 3 pounds bone-in chicken pieces (legs, thighs, or bone-in breasts, skin on)

1 1/2 cups original Bisquick baking mix

1/2 cup (1 stick) salted butter, melted

2 teaspoons freshly ground black pepper (or to taste), plus extra for sprinkling

Directions

Heat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Lightly grease the rack so the chicken won’t stick.

Pat the chicken pieces very dry with paper towels. This helps the coating cling and crisp up instead of steaming.

In a shallow bowl or pie plate, stir the Bisquick and black pepper together until the pepper is evenly speckled throughout the mix.

Working one piece at a time, roll the chicken in the seasoned Bisquick, pressing the mixture onto the skin so it forms a good, even coating. Shake off any loose excess and place the coated chicken pieces skin-side up on the greased wire rack.

Drizzle the melted butter slowly and evenly over the tops of the chicken pieces, making sure each one gets a nice sheen. If any spots look dry, spoon a little extra butter over them so the coating bakes up golden and crisp.

Slide the baking sheet into the preheated oven and bake for 35 to 45 minutes, depending on the size of your chicken pieces, until the coating is deep golden brown and crispy and the internal temperature reaches 165°F (74°C). Avoid opening the oven too often so the heat stays steady and the crust crisps properly.

Once done, remove the pan from the oven and let the chicken rest on the rack for about 5 minutes. This helps the juices settle and keeps the coating from slipping off when you serve.