This recipe for crispy oven fried chicken thighs is a winner! It uses crunchy breadcrumbs to give each piece a delicious crunch without deep frying.
No messy splatters or greasy pans, just a few simple steps and you’re set! I love serving these with a side of veggies for a tasty meal that feels special.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for crispy results and juicy meat. If you’re looking for a healthier choice, boneless, skinless thighs work too, but you may lose some crispiness.
Buttermilk: It helps tenderize the chicken and adds a nice tang. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes to thicken.
Panko Bread Crumbs: These Japanese-style breadcrumbs create extra crunch. You can replace them with regular breadcrumbs, but the texture won’t be as crispy. Alternatively, crushed cornflakes add a fun crunch!
Spices: The spices here enhance the flavor. Feel free to adjust them based on your taste. For a kick, add more cayenne or try adding some smoked paprika for a deeper flavor.
How Do I Get the Coating to Stick to the Chicken?
This step can be tricky but is essential for that crispy coating! Start by marinating the chicken in buttermilk; this not only flavors the meat but also helps the breadcrumbs stick better. Here’s a quick rundown:
- Make sure to press the breadcrumb mixture onto the chicken thighs firmly to create a good seal.
- Let the coated chicken sit for a few minutes before baking. This rest allows the breading to adhere more strongly.
- When ready to bake, spray or drizzle with oil to help achieve that golden color and crispy texture.
With these tips, your chicken should turn out beautifully crispy every time! Enjoy!
Crispy Oven Fried Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in chicken thighs, skin on
- 1 cup buttermilk
For the Coating:
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
For Garnish:
- ½ tsp dried parsley
For Cooking:
- Cooking spray (or olive oil for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, plus at least 1 hour of marinating time (preferably overnight). The baking will take 35-45 minutes, making the total time around 1 hour and 55 minutes to 2 hours, including resting time.
Step-by-Step Instructions:
1. Prepping the Oven and Chicken:
First, preheat your oven to 425°F (220°C). While the oven is warming up, line a baking sheet with parchment paper or foil. This will help with an easy cleanup later on.
2. Marinating the Chicken:
In a large bowl, pour in the buttermilk and add the chicken thighs. Make sure each piece is fully coated with the buttermilk. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 1 hour, or overnight if you have the time—this helps the chicken get tender and flavorful!
3. Making the Crispy Coating:
In another bowl, mix the panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you’re adding it for some heat). This is what will create that delicious crispy coating.
4. Coating the Chicken:
Take the chicken thighs out of the buttermilk, letting any excess liquid drip off. Now, dredge each thigh in the breadcrumb mixture, pressing down a little to make sure the coating sticks well.
5. Baking the Chicken:
Place the coated chicken thighs on the baking sheet, leaving some space between them. Lightly spray the tops with cooking spray or drizzle with a bit of olive oil to help them brown nicely. Bake in the preheated oven for about 35-45 minutes until they are golden brown and crispy. You’ll want to make sure the internal temperature hits 165°F (75°C).
6. Final Touches:
If you like, you can broil the chicken for an extra 2-3 minutes after baking to make it even crispier. Once done, take the chicken out of the oven and let it rest for about 5 minutes. This helps keep it juicy!
7. Serving:
Before serving, sprinkle the chicken thighs with dried parsley for a nice touch. Enjoy your crispy oven-fried chicken thighs with your favorite dipping sauce or all on their own!
Enjoy your cooking adventure!
Can I Use Skinless Chicken Thighs?
While skinless chicken thighs can be used, they won’t be as crispy since the skin is what gives that delicious crunch. If you prefer skinless, consider adding an extra layer of breadcrumbs or incorporating a light egg wash to help the coating adhere better.
What Can I Substitute for Buttermilk?
You can make a quick substitute for buttermilk by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly, and then use it just like buttermilk!
How Do I Store Leftovers?
Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to restore some crispiness. Avoid microwaving if you can, as it may make the chicken soggy.
Can I Make These Chicken Thighs Gluten-Free?
Absolutely! To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The taste and texture will still be delicious!
