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Baking Chicken With A Crispy Outside..Can you bake chicken with a crispy outside with flour?

Hey, thanks for stopping by. I would like to know if you can bake chicken in the oven with flour on the outside? Will it make it crispy? Any recipes? Thanks in advance! xoxo

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1. BAKED CRISPY CHICKEN 2 c. buttermilk 1/4 c. lemon juice 4 tsp. Worcestershire sauce 1 tsp. garlic powder 2 tsp. paprika 1 tsp. seasoned salt 1/2 tsp. pepper 1 3/4 c. dry bread crumbs 1/4 c. melted butter Combine marinade and stir. Put chicken in pan. Pour marinade over all and refrigerate overnight. Drain and roll in bread crumbs. Put in pan and pour melted butter over all. Bake at 350 degrees 1 hour uncovered. For crispier or (covered for less crispy) add 1/4 cup water. Pan juices make good gravy CRISPY BAKED CHICKEN 1 frying chicken (2 1/2 to 3 lb.) cut in serving pieces 1 c. cornflakes crumbs 1 c. skim milk Seasoning, if desired Preheat oven to 400 degrees. Remove all skin and fat from chicken and rinse and dry thoroughly. Season if desired. Coat each piece with milk; shake to remove excess and roll in crumbs. Let stand briefly so coating will adhere. Place chicken in oiled baking dish for easy clean up. Line pan with foil. Do not crowd pieces, they should not touch. Bake 45 minutes at 400 degrees. Crumbs will form a crispy "skin".
2. No, flower will not make a chicken crispy on the ouside if you bake it. Broil the chicken, but first rub the skin with oil. If it browns too fast, cover it with foil for the first part of the cooking and uncover it only at the end. This will give it a nice brown and crispy skin, but it will not be like fried. I prefer to salt and pepper prior to placing it in the broiler. Yummy
3. This is what I do :: Salt and pepper whole chicken after cutting out the backbone and flattening the bird out. Marinate with a little olive oil and as much crushed whole garlic cloves overnight or longer. Take the thing out of the oven an hour or two before cooking to bring to room temp. Brown the whole bird in a large bake-proof skillet until light brown on high heat on your burner. This is what they do in fancy restaurants. Then bake at 400ºF for about an hour or until done. Bon Appetite! .
4. It's pretty simple : Pre-heat your oven to 400 assuming that you're using a <4lb bird Heavily salt the outside of the bird. Cook It's done when then the juices run clear and/ or you get an internal temp of 160 - carry-over cooking will add another 5-10 degrees to that temp. Cooking time is under an hour Edit : The reason that the chicken will wind up with a crispy skin is bc salt has a dessicating quality - it draws out moisture .
5. yes .Use rice flour