Oven-fried chicken thighs are a tasty, healthier alternative to traditional fried chicken. Not only do they taste just as delicious without all the grease, but they also require fewer calories and cholesterol than their deep-fried counterparts. Find out how you can create extra crispy oven-fried chicken thighs with this easy recipe!
Extra Crispy Oven-Fried Chicken Thighs are the perfect chicken dish for a summer night! They are crispy, juicy, and full of flavor. This recipe is easy to follow and only requires a few simple ingredients. Plus, it’s baked in the oven so there’s no need to stand over a hot stove!
This recipe is for anyone who loves chicken but hates the hassle of frying it. These chicken thighs come out extra crispy, thanks to a secret ingredient: cornstarch.Fried chicken is delicious, but it can be such a pain to make. You have to heat up oil, keep an eye on the temperature, and hope that your chicken doesn’t end up burnt outside and raw inside. This recipe takes all of the stress out of fried chicken. The cornstarch gives the chicken a crispy coating without all of the work. And since it’s baked in the oven, you don’t have to worry about any hot oil splattering on you.
Tips:
1. Preheat your oven to 400 degrees Fahrenheit before getting started on the recipe. This will help ensure that your chicken thighs cook evenly.
2. To make extra crispy oven-fried chicken thighs, be sure to coat them generously in flour before baking. This will help create a nice, crispy exterior.
3. When frying chicken thighs in the oven, be sure to use a high-quality cooking oil such as olive oil or canola oil. This will help prevent the chicken from sticking to the pan and ensure that it cooks evenly.
4. Don’t be afraid to experiment with different seasonings and spices! This recipe is delicious as-is, but feel free to add your own personal touch by adding in some of your favorite flavors.
5. Let your cooked chicken thighs rest for a few minutes before serving. This will allow the juices to redistribute, resulting in juicier and more flavorful chicken.
Notes:
Tossing the thighs in three tablespoons Buffalo Wing hot sauce is what I recommend. A mixture of BBQ sauce or BBQ sauce can be used. You may also serve a white sauce as a dipping sauce. My homemade ranch sauce is also great with oven-fried wings and thighs, as well as drumsticks.
You can apply salt before or after baking. This is when you toss the thighs in a sauce. Browning is definitely helped by salt being applied before baking. Salting the skin after baking results in less browning and a crisper appearance.
These chicken thighs can be made without using a convection oven
This recipe requires convection to get the best results. It will result in crisper skin and a shorter cooking process. Even without a wire rack, you can bake them in the oven. If you don’t own a convection oven, the following method was suggested by America’s Test Kitchen. Similar results should be expected.
Adjust oven racks to the upper-middle or lower-middle positions, and heat oven to 250°F.
Place chicken thighs in a single layer on a wire rack that is placed over a backing paper. Bake for 30 minutes on the lower-middle rack. Transfer to the upper-middle oven rack and increase the oven temperature to 425°F. Roast until crisp and golden brown, about 40-50 minutes, rotating the sheet half way through. Let the sheet cool in the oven for five minutes. Place thighs in a bowl and add wing sauce. Toss to coat.
Conclusion & Recipe:
The best part of this recipe is that it is so versatile. You can use any type of chicken you like, and the spices can be changed to suit your taste. This recipe is also great for meal prep. I like to make a big batch on the weekend and then have it for lunch or dinner during the week.
Extra Crispy Oven-Fried Chicken Thighs
Ingredients
- 10 bone-in skinless chicken thighs (about 3.0 lb, trimmed).
- 1 Tbsp BAKING POWD do not use baking soda as it is NOT the same thing
- 2 teaspoons kosher salt plus additional to your taste
- 2 tsp sweet paprika
- 1 teaspoon black pepper
- 3 Tbsp Buffalo Wing Sauce plus additional to taste; see notes.
Instructions
- Preheat oven to 450F
- Use paper towels to dry chicken thighs. Make sure they are as dry as possible. Sprinkle with salt, paprika and pepper. Rub your hands gently all over to ensure even coverage. (See note).
- Place the chicken thighs on a coking rack. Leave a little space between each piece. To minimize sticking, you can spray the cooling rack with oil or spray it with PAM.
- Note: You can also skip the cooling rack but it will cause the bottoms to become greasy. To remove any grease, place the thighs on a piece of paper towel after baking.
- Transfer the legs to a large baking tray lined with aluminum foil or parchment paper. Either option is fine, but it makes cleaning much simpler.
- Bake the baking sheet. The oven should be switched to 425F convection. This is crucial. Convection is required to achieve the same crispiness.
- Bake for 30 minutes to achieve a crispier crust and great juiciness.
- Bake for 35-40 minutes to achieve crispiness and tenderness.
- Let the thighs cool in the oven for five minutes. This will help ensure that the skin of the thighs remains crisp after being tossed in Buffalo wing sauce.
- Serve the thighs with Buffalo wing sauce or another sauce or a mixture of hot wing, BBQ sauce. You can also serve the thighs with a dipping dressing.
