Crispy, golden-brown chicken thighs with tender, juicy meat inside—what's not to love? This oven-fried chicken thighs recipe gives you all the delicious crunch of traditional fried chicken, but with none of the hassle or excess oil. Perfect for a family meal, weeknight dinner, or any time you're craving crispy comfort food without the deep fryer!
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Key Information
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Number of Servings: 4 servings
- Serving Size: 1 chicken thigh per serving
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Protein: 23g
- Carbohydrates: 8g
- Fat: 15g
- Sodium: 450mg
- Fiber: 1g
Note: This recipe is a healthier alternative to traditional fried chicken, offering a great balance of protein and flavor with less fat.
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 1 cup (120g) all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120ml) buttermilk
- 2 tbsp olive oil or melted butter
- 1/2 tsp dried thyme (optional)
- Fresh parsley (for garnish)
Detailed Method of Preparation
Preheat the Oven: Preheat your oven to 400°F (200°C). Place a rack in the center of the oven, and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the Coating: In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly.
Dredge the Chicken: Dip each chicken thigh into the buttermilk, allowing any excess to drip off. Then, dredge the chicken in the flour mixture, pressing lightly to coat it evenly. Repeat for all chicken thighs.
Coat with Oil: Lightly grease a baking sheet with olive oil or melted butter. Place the coated chicken thighs on the sheet, skin-side up. Drizzle or spray the top of each thigh with a little extra oil to promote crispiness.
Bake: Bake the chicken in the preheated oven for 30–35 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
Garnish and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with a sprinkle of fresh parsley for a pop of color. Serve your crispy oven-fried chicken thighs with your favorite sides.
Tips for Culinary Success
For Extra Crispiness: After coating the chicken, let it rest for 10 minutes before baking. This helps the flour mixture adhere better to the chicken.
Use a Cooling Rack: For even crispier chicken, you can place the coated thighs on a cooling rack set over the baking sheet. This allows air to circulate around the chicken, preventing the bottom from becoming soggy.
Flavor Variations: Want to add a twist? Add some grated Parmesan cheese to the flour mixture for extra flavor or swap the smoked paprika for regular paprika for a milder taste.
Make It Spicy: Increase the cayenne pepper or add a dash of hot sauce to the buttermilk for a spicy kick.
Frequently Asked Questions (FAQs)
1. Can I use boneless chicken thighs for this recipe?
Yes! You can use boneless, skinless thighs if you prefer. However, be sure to reduce the cooking time slightly, around 20-25 minutes.
2. How do I store leftover oven-fried chicken thighs?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for about 10 minutes to crisp up the skin again.
3. Can I freeze oven-fried chicken thighs?
Absolutely! Let the chicken cool completely, then freeze on a baking sheet for 1-2 hours. Once frozen, transfer to a freezer bag for up to 3 months. Reheat in the oven at 400°F (200°C) until heated through.
4. Can I use a different flour for this recipe?
Yes! You can substitute all-purpose flour with whole wheat flour, gluten-free flour, or even cornmeal for a different texture.