Adding baking powder (Yes powder not baking soda here) to chicken raises the PH levels, allowing proteins to breakdown more efficiently, resulting in the crispy skin and juicymeat. Here’s how I make my chicken thighs: Ingredients (makes 4) -4 skin on boneless chicken thighs (you can do bone-in for even juicier but the cooking time will be longer) -seasoning: I did 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp smoked paprika, 1/2 tsp oregano, 1/2 tsp Salt, 1/4 tsp Black pepper -1 tbsp baking powder Method: 1. DRY your chicken thighs (very important to get them crispy!) 2. Mix your seasoning and add 1 tbsp of POWDER 3. Spread evenly all over chicken thighs and let it sit for at least 30 minutes (to overnight) and allow the chicken to get to ROOM TEMPERATURE before baking. 4. Place the chicken on an OVEN RACK with a lined baking tray underneath for easy cleanup. This allows for the air to flow freely so you won’t get soggy chicken underneath 5. Bake at 425 f (218C) for 20-25 min (35-40 min if using bone-in chicken) in the MIDDLE of the oven. 6. Let it REST for 5 minutes before cutting into/serving The above points will give you the best baked chicken of your life!! *don’t add oil, they won’t be as crispy *this works well for whole chickens and chicken wings too! Baking soda can’t be swapped for baking powder because the skin will have a metallic taste, but baking soda works really well for tenderizing beef.