Oven Fried Chicken Thighs

Why You’ll Love This Recipe

Oven Fried Chicken Thighs deliver all the crispy, golden satisfaction of deep-fried chicken with far less mess and oil. These juicy, flavorful chicken pieces are coated in a seasoned breading and baked to crunchy perfection. Ideal for weeknight dinners or casual gatherings, this recipe offers a healthier twist on a Southern classic without sacrificing taste or texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on preferred)buttermilkpaprikaonion powdergarlic powdersaltblack peppercayenne pepperall-purpose flourbaking powderolive oil or cooking spray

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

In a bowl, marinate the chicken thighs in buttermilk for at least 30 minutes (up to overnight for deeper flavor).

In a large zip-top bag or bowl, combine flour, baking powder, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

Remove chicken from buttermilk and shake off excess. Dredge each thigh in the seasoned flour mixture until well coated.

Place the coated chicken thighs on the prepared baking sheet. Lightly spray the tops with olive oil or cooking spray.

Bake for 35-45 minutes, flipping halfway through, until the coating is golden and crispy and the internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields 4-6 servings.Preparation time: 10 minutesMarinating time: 30 minutes to overnightBaking time: 35-45 minutesTotal time: 1 hour 15 minutes (plus optional marinating)

Variations

Use boneless thighs for quicker cooking and easier eating.

Add grated Parmesan to the flour mixture for a cheesy twist.

Swap buttermilk with plain yogurt or milk with a splash of vinegar.

Add herbs like thyme or rosemary to the breading for extra aroma.

Use gluten-free flour for a gluten-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness.Avoid microwaving if possible to maintain crunch.

FAQs

Can I use chicken breasts instead?

Yes, but thighs are juicier and more flavorful. Adjust the baking time accordingly.

Is buttermilk necessary?

Buttermilk tenderizes the chicken and adds flavor, but yogurt or milk with lemon juice can be substitutes.

How do I keep the breading crispy?

Use a wire rack over a baking sheet and avoid overcrowding. Spray lightly with oil for better crisping.

Can I freeze oven fried chicken?

Yes, freeze after baking. Reheat in the oven from frozen at 375°F (190°C) for 25-30 minutes.

Do I need to flip the chicken while baking?

Yes, flipping ensures even browning and crispiness on both sides.

What if I don’t have a wire rack?

Use a parchment-lined baking sheet and flip the chicken halfway through baking.

How spicy is it?

It has mild heat from the cayenne. Adjust spice levels to your preference.

Can I make it dairy-free?

Yes, use a dairy-free milk alternative with vinegar or lemon juice as a buttermilk substitute.

Is this recipe kid-friendly?

Absolutely. Adjust the spices for a milder taste if needed.

Can I use an air fryer?

Yes, cook at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Conclusion

Oven Fried Chicken Thighs are a delicious and healthier alternative to traditional fried chicken. With a crispy, golden crust and tender, juicy meat, they’re sure to satisfy any craving. Easy to prepare and endlessly customizable, this recipe is a must-have in your dinner rotation.

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