Easy Crispy Oven Fried Chicken Thighs
When I want fried-chicken crunch without standing over a pot of oil, I coat bone-in chicken thighs in a seasoned flour and panko mixture, add just enough oil to help the coating brown, and bake them hot on a rack. The rack matters because it keeps the underside from steaming, and the mistake to avoid is leaving pale, dry patches of breading before the chicken goes into the oven. When the thighs are ready, the crust should look deep golden and dry, while the meat near the bone is fully cooked and tender.
Ingrédients
- 8 bone-in skin-on chicken thighs, about 3 pounds
- 1 cup buttermilk
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 cup panko breadcrumbs
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper optional
- 3 tablespoons neutral oil
Instructions
- Heat the oven to 425°F and set a lightly oiled wire rack over a rimmed baking sheet.
- Pat the chicken thighs dry and season lightly with some of the salt.
- Whisk the buttermilk and egg together in a wide bowl.
- Combine the flour, panko, cornstarch, baking powder and seasonings in a second bowl.
- Dip each thigh in the buttermilk mixture, allow excess liquid to drip away, then press firmly into the seasoned coating.
- Arrange the coated thighs on the rack with space between them and lightly oil the surface, especially any dry flour patches.
- Bake for 35 to 45 minutes, until deeply golden and the thickest part of the chicken has reached at least 165°F.
- Rest uncovered for 5 minutes before serving.
Notes
Keep space between the thighs and avoid covering the cooked chicken tightly, since trapped steam will soften the crust.