Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10
These are the best oven-fried chicken thighs! Exceptionally crispy and super juicy without the extra calories and cholesterol!
1 tablespoon BAKING POWDER (do NOT use baking soda, it’s NOT the same)
10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
2 teaspoons sweet paprika
3 tablespoons Buffalo wing sauce (plus more to taste)
1 teaspoon black pepper
2 teaspoons kosher salt (plus more to taste)
How to Make Extra Crispy Oven-Fried Chicken Thighs
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Using paper towels, pat dries the chicken thighs. On the chicken thighs, sprinkle the salt, paprika, pepper, and baking powder. Using your hands, gently rub the spice on the entire chicken.
Step 3: On the cooking rack, lay the chicken thighs, leaving a bit of space between the pieces. To minimize sticking, you may want to grease the cooling rack with PAM or rub it with some oil.
Note: If desired, skip the cooling rack, but the chicken thighs will become slightly greased. So after baking, transfer the chicken thighs to paper towels.
Step 4: To a large baking sheet lined with aluminum foil and/or parchment paper, transfer the chicken thighs. Place in the oven and adjust the oven temperature to 425 degrees convection. Bake the chicken for about 30 minutes if desired moderate crispiness and supreme juiciness. If you prefer ultimate crispiness and fall-off-the-bone tenderness, with perhaps a tiny bit of reduced juiciness, bake for about 35 to 40 minutes.
Step 5: Take the chicken thighs out of the oven when done and allow them to rest for about 5 minutes. Then, toss in the buffalo wing sauce or your favorite sauce. You can also use a combination of hot wings or BBQ sauce. Or serve the sauce on the side for dipping. Enjoy!
To make these chicken thighs without a convection oven:
To upper-middle and lower-middle positions, adjust the oven racks, then preheat the oven to 250 degrees.
On a wire rack placed over a baking sheet, arrange chicken thighs in a single layer. Place on the lower-middle rack of the preheated oven and bake for about 30 minutes. Then, move the baking sheet to the upper-middle rack. Adjust the oven temperature to 425 degrees F and roast the chicken for about 40 to 50 minutes more until golden brown and crisp, rotating the baking sheet halfway through baking.
Take the sheet out of the oven when done and allow the chicken to stand for about 5 minutes before transferring it to a bowl with your favorite wing sauce. Toss to coat and serve. Enjoy!
Calories: 250 kcal | Carbohydrates: 1g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 691mg | Potassium: 361mg | Fiber: 0g | Sugar: 0g | Vitamin A: 285IU | Calcium: 61mg | Iron: 1mg
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