Extra Crispy Oven-Fried Chicken Thighs
Ingredients
- 10bone-in
skin-on chicken thighs), (about 3 lbs, trimmed
- 1 tbspbaking powder)
(do not use baking soda, it's not the same
- 2 tspkosher salt)
- 2 tspsweet paprika
- 1 tspblack pepper
- 3 tbspbuffalo wing sauce)
Directions
- 1
Preheat oven to 450F
- 2
Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- 3
Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
- 4
Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
- 5
Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
- 6
Bake for 30 minutes for moderate crispiness and supreme juiciness.Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
- 7
Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
- 8
Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
Extra Crispy Oven-Fried Chicken Thighs
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Ratings & Reviews
Based on 128 ratings
Rating Breakdown
About this Recipe
Craving that irresistible crunch of fried chicken without all the greasy mess? This recipe for Extra Crispy Oven-Fried Chicken Thighs delivers the truly authentic texture and flavor you love, straight from your oven, with significantly less fat and fewer calories.
The genius here lies in a surprising ingredient: baking powder. When combined with the skin-on chicken and roasted at high heat, it creates an incredibly light and airy crust that perfectly mimics traditional deep-frying, all while keeping cleanup minimal and the calories at a sensible 250 per serving. Say goodbye to splattering oil and hello to perfectly golden, crispy skin every time.
Prepare yourself for a delightful dinner experience. Each bite of these oven-fried chicken thighs offers a remarkable contrast: a shatteringly crispy skin giving way to exceptionally tender, juicy meat beneath. You'll savor the savory depth of paprika and pepper, perfectly balanced by a hint of buffalo wing sauce that adds a tangy kick. It’s a satisfying, full-flavored dish that feels wonderfully indulgent, making it a perfect weeknight meal or a casual dinner party showstopper.
While delicious as is, you can easily adapt the flavor profile to your preference. Adjust the amount of buffalo wing sauce to your liking for more or less heat, or consider a different dry seasoning blend if you prefer, though the provided blend of salt, paprika, and pepper creates a classic taste. Just be sure to keep the baking powder in the mix for that signature crispness.
These extra crispy oven-fried chicken thighs are a fantastic centerpiece for any dinner table. Pair them with your favorite roasted vegetables, a fresh green salad, or classic mashed potatoes for a comforting and complete meal.