Crispy Oven-Fried Chicken Thighs
Golden, crunchy outside – juicy, tender inside! This healthier oven-fried version still delivers all the crisp and flavor you crave.
🕒 Time Breakdown:
Prep Time: 15 minutes
Marinate Time: At least 1 hour (or overnight for max flavor)
Cook Time: 40–45 minutes
Total Time: ~1 hour 15 minutes (plus marinating)
Servings: 4–6
🧾 Ingredients
🐔 For the Chicken:
6 bone-in, skin-on chicken thighs
1 cup buttermilk
1 tbsp hot sauce (optional but highly recommended for flavor!)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika (optional for color)
Salt & pepper to taste
🧂 For the Crispy Coating:
1 ½ cups panko breadcrumbs (extra crunch!)
½ cup all-purpose flour
½ tsp baking powder (helps crisp the crust)
1 tsp paprika
1 tsp Italian seasoning or dried thyme/oregano
1 tsp salt
½ tsp black pepper
Cooking spray or a few tablespoons of oil (for baking)
👩🍳 Instructions
🔹 1. Marinate the Chicken:
In a bowl or large zip-top bag, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
Add chicken thighs and coat well.
Cover and marinate in the fridge for at least 1 hour (up to 24 hours).
🔹 2. Preheat & Prepare Coating:
Preheat your oven to 425°F (220°C).
Place a wire rack on a baking sheet and lightly grease it with oil or spray.
In a large bowl, mix together flour, panko, baking powder, salt, pepper, paprika, and Italian seasoning.
🔹 3. Dredge the Chicken:
Remove chicken from marinade (let excess drip off).
Coat each piece in the flour/panko mixture, pressing firmly so the coating sticks well.
Place chicken thighs on the prepared rack.
🔹 4. Bake Until Crispy:
Lightly spray the tops of the chicken with cooking spray or brush with a bit of oil.
Bake for 40–45 minutes, or until the coating is crispy and the internal temp reaches 165°F (74°C).
For extra crispiness: turn on the broiler for the last 2–3 minutes, watching closely.
🔹 5. Rest & Serve:
Let the chicken rest for 5 minutes before serving.
Enjoy with your favorite dipping sauce, roasted veggies, or a fresh salad!
🧠 Q&A – Tips, Swaps & FAQs
❓ Can I use boneless chicken?
Yes, but reduce the cooking time to 25–30 minutes. Keep an eye on the internal temperature.
❓ What if I don’t have buttermilk?
No problem! Mix 1 cup milk + 1 tbsp lemon juice or vinegar, let sit for 5–10 mins = homemade buttermilk!
❓ Can I air-fry instead of baking?
Totally! Set your air fryer to 380°F (195°C) and cook for 25–30 minutes, flipping halfway. Spray lightly with oil.
❓ How do I make it spicier?
Add more hot sauce or a pinch of cayenne pepper to both the marinade and coating.
- Serve with spicy mayo or sriracha!
❓ How do I store and reheat leftovers?
- Store in the fridge for up to 3 days.
- Reheat in the oven or air fryer at 375°F (190°C) for 10–15 minutes to keep it crispy.
❓ Can I freeze it?
Yes! After baking and cooling completely, freeze the thighs. Reheat directly from frozen at 375°F for 20–25 minutes.
🔁 Serving Ideas:
- Serve with coleslaw, sweet potato fries, or corn on the cob
- Slice and add to wraps or chicken sandwiches
- Pair with honey mustard, ranch, or BBQ sauce
❤️ Final Note:
This is one of those “don’t lose this recipe” kind of dishes! Crunchy, juicy, easy, and oven-baked. A total crowd-pleaser with way less mess than frying.