Description
Crispy, flavorful oven-fried chicken thighs that are tender on the inside and golden-brown on the outside—no deep frying required.
Ingredients
- 6 bone‑in, skin‑on chicken thighs (about 2 lbs)
- 1 cup buttermilk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup all‑purpose flour
- 2 Tbsp cornstarch
- Cooking spray or 2 Tbsp melted butter
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil; place a wire rack on top.
- In a bowl, whisk together buttermilk, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add chicken thighs, toss to coat, and let marinate 20‑30 minutes (or refrigerate up to 4 hours).
- In a shallow dish, combine flour and cornstarch.
- Remove thighs from buttermilk mixture, allowing excess to drip. Dredge each thigh in flour‑cornstarch mix, pressing lightly to adhere.
- Place chicken on wire rack. Lightly spray tops with cooking spray or brush with melted butter.
- Bake for 35‑45 minutes, until coating is crisp and chicken reaches 165°F (74°C) internally.
- For extra crispiness, broil on high for 2‑3 minutes—watch closely to prevent burning.
- Let rest 5 minutes before serving.
Notes
- Marinating longer improves flavor and tenderness.
- Use a wire rack for even airflow and crisping.
- Adjust cayenne to control heat level.
- Leftovers reheat well in a 375°F oven for 10‑15 minutes to restore crispiness.