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Oven-Fried Chicken Thighs

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Enjoy crispy skin and juicy meat with these delicious oven-fried chicken thighs, perfect for any occasion.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs The stars of the recipe that provide flavor and moisture.
  • 1 cup buttermilk Essential for marinating; it helps tenderize the meat and adds a rich flavor.
  • 2 cups all-purpose flour This is the base of the crispy coating.
  • 1 teaspoon salt Enhances all the other flavors.
  • 1/2 teaspoon black pepper Adds a subtle warmth.
  • 1 teaspoon paprika For a hint of smokiness and color.
  • 1/2 teaspoon garlic powder Boosts the savory profile.
  • 1/2 teaspoon onion powder Complements the garlic nicely.
  • 1/2 teaspoon cayenne pepper (optional) Adds a spicy kick for those who love heat.
  • 2 tablespoons vegetable oil Helps achieve that lovely golden crisp.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line your baking sheet with aluminum foil and place a wire rack on top. Lightly coat the wire rack with cooking spray or a drizzle of oil to prevent sticking.
  3. In a large bowl, pour the buttermilk over the chicken thighs, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
  4. In another bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure even seasoning.
  5. Once marinated, remove the chicken thighs from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure they are fully coated. Gently shake off any excess flour.
  6. Place the coated chicken thighs on the prepared wire rack and drizzle the vegetable oil evenly over the top.
Cooking
  1. Bake in the preheated oven for 35-45 minutes, or until they are golden brown and crispy. Check that an instant-read thermometer inserted into the thickest part of the meat reads at least 165°F (74°C).
  2. Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute and the crust to firm up.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 20gProtein: 34gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 1g

Notes

Serve with classic sides like mashed potatoes, coleslaw, or a fresh garden salad. For left overs, store in an airtight container for up to 4 days or freeze for longer storage. Reheat in a 375°F (190°C) oven.
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