Oven Fried Chicken Thighs

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5 from 36 votes
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Looking to put a healthy spin on deep-fried chicken? This oven fried chicken thighs recipe provides the crispiest breading while keeping the meat inside tender and juicy. 

oven fried chicken thighs.

Baking chicken is one of my favorite ways to cook this protein, as it never fails me. But I crave a deep-fried breaded chicken every once in a while (hello, KFC).

If you’ve tried our air fryer fried chicken before, you’ll love this oven baked version. The skin is crispy, while the meat is moist and juicy. The best part? There is no deep frying, so it has a fraction of the oil of traditional fried chicken. 

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients to make oven fried chicken
  3. How to make oven fried chicken thighs
  4. Flavor variations
  5. Tips for success
  6. Serving suggestions
  7. Storage instructions
  8. Recommended tools to make this recipe
  9. More delicious chicken thigh recipes to try
  10. Frequently asked questions 
  11. Oven Fried Chicken Thighs

Why you’ll love this recipe

For me, frying chicken in the oven is one of the best ways to get crispy chicken without fuss and mess. It’s also a healthier alternative to deep frying. My family ADORES fried chicken thighs, so I love making this as a delicious alternative. 

  • It’s super crispy. The flour cornstarch coating yields crunchy results even when the chicken is baked and not fried. Cornstarch is key- make sure you don’t skip it. 
  • It’s a lot healthier. Like air fryer chicken thighs, this recipe makes crispy breaded chicken without added oil. If deep-fried chicken is your jam, our fried chicken wings are always a hit. 
  • It’s mess-free. I hate how deep-frying chicken turns my stove into an oily mess. Oven ‘frying’ omits all of that. 
oven fried chicken wings.

Ingredients to make oven fried chicken

If you’ve made our spicy or hot honey chicken sandwiches before, you’ll notice the ingredients are quite similar but the major difference is that none of the oil is needed! Here is what you’ll need. 

  • Chicken thighs. I like to use a mix of bone-in and boneless chicken thighs. Use your preferred cut. I also like to add some chicken drumsticks, too.

Substitution Idea

If you like white meat, use chicken breasts or wings instead. These cuts take less time to cook, so adjust the cooking time. 

  • Buttermilk. Thanks to its acidic properties, buttermilk helps tenderize the chicken.

Homemade buttermilk

If you don’t have buttermilk, use regular milk and add a teaspoon of lemon juice or vinegar per cup. 

  • Salt and pepper. Add to taste. 

For the breading:

  • Flour. All-purpose flour works well for the breading. Swap it with gluten-free all-purpose flour if you can’t eat gluten. 
  • Cornstarch. The secret ingredient that yields a super crispy golden crust. 
  • Salt, pepper, smoked paprika. I feel like this crispy baked chicken doesn’t need any more seasoning. 

How to make oven fried chicken thighs

As with any recipe that uses some form of breading, you need some order to keep things neat and easy. Here’s the easy way to cook them up.

Step 1 – Prepare your workstation

Add the buttermilk, salt, and pepper to a large mixing bowl and mix well. Add the chicken pieces and let them sit in the buttermilk for 10 minutes.

chicken in buttermilk.

Step 2 – Bread the chicken thighs

In a shallow bowl, mix your breading ingredients. When it’s time for breading, use a pair of tongs to remove the chicken pieces from the buttermilk. Allow the excess liquid to drip off. Dredge the chicken in the breading mixture, ensuring they are coated on all sides.

how to make oven fried chicken.

Step 3 – Bake 

Grease a baking tray with oil. Parchment paper can prevent the chicken from sticking to the pan. Arrange the breaded chicken on the baking tray, leaving some space around each piece. Bake the chicken for 25 minutes, flipping halfway through.

how to make oven fried chicken thighs.

Flavor variations

The texture of this oven fried chicken is what makes it shine. But if you want to pump up its flavor, here are some variations. 

  • Use more spices and herbs. Chicken is one of the most versatile ingredients when it comes to seasonings. You can add a variety of spices and herbs to the breading to change up the flavor of the fried chicken. Some spices and herbs you can use are onion powder, garlic powder, cayenne pepper, mustard powder, and dried herbs like thyme, basil, and oregano. 
  • Add hot sauce to the buttermilk mixture. Be generous with it if you want some seriously hot chicken, and add only a drop or two if you want some subtle heat. 
  • Switch the breading. Use panko breadcrumbs instead of flour. Doing this will give the chicken a more texturized crunchy finish (it’s similar to Chicken Milanese or cutlets).

Tips for success

  • If you have time, you can marinate the chicken thighs in buttermilk for up to 24 hours. The long marinating time will yield juicier and more tender results. 
  • When baking the chicken, place a wire rack set inside the baking tray. This creates hot air circulation around the chicken pieces, making them crispy on all sides. 
  • For the crispiest results, start with a very hot oven. Turn on the oven as soon as you start the chicken preparations.

Serving suggestions

Like any good chicken dish, the sides you can pair with it are pretty much unlimited. Here are some ideas:

Storage instructions

To store. Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. 

To freeze. For the best results, flash-freeze the crispy chicken first. Then transfer it to an airtight bag, push out the excess air, and freeze for up to 6 months. Allow the chicken to defrost in the fridge before reheating it. 

To reheat. Reheat the leftovers in the oven preheated to 350F degrees until heated through. Turn on the broiler for the last few minutes to make the breadcrumb coating extra crispy. Don’t reheat breaded chicken in the microwave, as it will become soggy.

  • Baking sheet. Non-stick and so easy to clean.
  • Mixing bowls. My go-to bowls are perfect for just about everything.
  • Wire rack. These are my favorite ones that also come with a baking tray attachment (which is so good for oven fried chicken thighs!).
oven fried chicken.

More delicious chicken thigh recipes to try

Frequently asked questions 

Can I fry these?

Yes, you can use this recipe to make deep-fried chicken. Prepare the chicken as instructed and fry it in oil preheated to 350F degrees. Chicken thighs and drumsticks take around 15 minutes to cook and get crispy. Check the internal temperature to make sure they are properly cooked. 

Is flour or cornstarch better for crispy chicken?

Due to its lower starch content, flour doesn’t get as crispy as starch when fried. Instead, it prevents the chicken from drying out. Cornstarch, on the other hand, prevents gluten development and helps create a light and crispy coating. Cornstarch also helps achieve a nice golden color. To get the best of both worlds, use a mixture of flour and cornstarch. 

What flour is best for fried chicken?

The higher is the protein content in flour the more oil the crust will absorb. Thanks to its moderate protein content, all-purpose flour is the best flour to use for frying.

oven fried chicken recipe.

Oven Fried Chicken Thighs

5 from 36 votes
Looking to put a healthy spin on deep-fried chicken? This oven fried chicken thighs recipe provides the crispiest breading while keeping the meat inside tender and juicy. 
Servings: 8 chicken thighs
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients  

  • 2 lbs chicken thighs mix of boneless and bone-in
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Breading

Instructions 

  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, generously spray it with cooking spray, and set aside.
  • In a mixing bowl, add the chicken thighs, buttermilk, salt, and pepper, and let it sit for 10 minutes. In a separate bowl, whisk the flour, cornstarch, salt, pepper, and smoked paprika together.
  • Using tongs, pick up marinated chicken thighs and shake off excess buttermilk. Moving quickly, dip the chicken in the breading on both sides.
  • Add the breaded chicken thighs on top and spray each one with more cooking spray. Bake for 30-35 minutes, flipping halfway through.
  • Once the chicken is golden brown and reaches an internal temperature of 165F, remove them from the oven and serve immediately.

Notes

TO STORE. Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. 
TO FREEZE. For the best results, flash-freeze the crispy chicken first. Then transfer it to an airtight bag, push out the excess air, and freeze for up to 6 months. Allow the chicken to defrost in the fridge before reheating it. 
TO REHEAT. Reheat the leftovers in the oven preheated to 350F degrees until heated through. Turn on the broiler for the last few minutes to make the breadcrumb coating extra crispy. Don’t reheat breaded chicken in the microwave, as it will become soggy.

Nutrition

Serving: 1chicken thighCalories: 325kcalCarbohydrates: 14gProtein: 21gFat: 20gSodium: 701mgPotassium: 299mgFiber: 1gVitamin A: 262IUVitamin C: 0.003mgCalcium: 48mgIron: 2mgNET CARBS: 13g
Course: Main Course
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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