Extra Crispy Oven-Fried Chicken Thighs
Delight in the warm, nostalgic flavors of Extra Crispy Oven-Fried Chicken Thighs, featuring a golden, crunchy crust and juicy chicken, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 pieces Bone-in Chicken Thighs The star of the show!
- 1 cup Buttermilk For marinating; substitute with yogurt whisked with water if necessary.
- 1 cup All-Purpose Flour For the crispy coating.
- 1 teaspoon Salt For seasoning.
- 1 teaspoon Black Pepper For seasoning.
- 1 teaspoon Garlic Powder Adds flavor.
- 1 teaspoon Paprika For color and flavor.
- 1 teaspoon Onion Powder For flavor.
- optional Cayenne Pepper Add for a spicy kick.
- olive oil Olive Oil For drizzling over the coated thighs.
Instructions
Preparation
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken thighs with buttermilk, salt, and pepper. Make sure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Coating: In a shallow dish, whisk together flour, garlic powder, paprika, onion powder, salt, and pepper.
- Coat the Thighs: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated.
- Arrange on a Baking Sheet: Place the coated thighs on a baking sheet lined with parchment paper. Drizzle olive oil generously over them.
Cooking
- Bake: Pop them in the preheated oven and bake for about 35-40 minutes. Halfway through, flip the thighs and drizzle with more oil.
- Crispy Finish: For that extra crunch, switch to broil for the last 2-3 minutes, keeping a watchful eye to prevent burning.
Serving
- Let the chicken rest for about 5 minutes before serving.
Notes
Feel free to add dried herbs like thyme or rosemary to the flour for a fragrant twist. You can also mix in cayenne pepper for a spicy version. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.