Crispy Oven-Fried Chicken Thighs
A quick and easy recipe for crispy, golden oven-fried chicken thighs with a juicy interior and a crunchy coating, perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- 1 cup buttermilk (240 ml)
- 1 cup all-purpose flour (120 grams)
- 1 teaspoon baking powder
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Cooking spray or a few tablespoons of vegetable oil
Instructions
- Marinate the chicken: In a large bowl, pour 1 cup (240 ml) of buttermilk over the chicken thighs. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the oven to 425°F (220°C) and position a rack in the middle.
- Prepare the coating: In another large bowl, combine 1 cup (120 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper if using. Mix well.
- Coat the chicken: Remove chicken thighs from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly. For extra crunch, dip back into the buttermilk briefly and coat again in the flour mixture.
- Arrange the coated chicken thighs skin-side up on a wire rack set over a baking sheet. Spray the tops lightly with cooking spray or drizzle a bit of oil.
- Bake for 35-40 minutes until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Halfway through baking, spray or brush with a bit more oil if needed.
- Let the chicken rest for 5 minutes before serving.
Notes
Use bone-in, skin-on thighs for best crispiness. Double dredging in buttermilk and flour creates extra crunch. Use a wire rack to avoid soggy bottoms. If oven runs hot, tent with foil to prevent burning. Reheat leftovers in oven on wire rack to maintain crispiness. For gluten-free, substitute flour with almond or gluten-free blend. Buttermilk can be substituted with yogurt thinned with milk or milk with lemon juice/vinegar.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 300
- Sugar: 1
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 1
- Protein: 23
Keywords: crispy oven-fried chicken, chicken thighs, baked chicken, easy chicken recipe, golden crunch chicken, weeknight dinner, crowd-pleaser