Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10
Easily get the same result as pan-fried or deep-fried chicken with this oven-fried chicken thighs recipe. Extra crispy, juicy chicken thighs without the greasy mess and tons of calories and cholesterol.
2 teaspoons sweet paprika
10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
1 tablespoon BAKING POWDER (do NOT use baking soda)
2 teaspoons kosher salt (plus more to taste)
3 tablespoons Buffalo wing sauce (plus more to taste)
1 teaspoon black pepper
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, dry the chicken thighs. Then, sprinkle the chicken with salt, paprika, pepper, and baking powder. Using your hands, gently rub the seasonings on the entire chicken.
Step 3: On the cooling rack, lay the chicken thighs, evenly spacing them out. To minimize sticking, grease the cooling rack with PAM or rub. If not using a cooling rack, place the thighs instead of paper towels after baking to drain the grease.
Step 4: To a large baking sheet lined with aluminum foil and/or parchment paper, transfer the thighs.
Step 5: In the preheated oven, place the baking sheet. Adjust the oven to 425 degrees F convection. For moderate crispness and juiciness, bake the thighs for about 30 minutes. If you prefer ultimate crispiness and fall-off-the-bone tenderness, bake for 35 to 40 minutes.
Step 6: Allow the thighs to rest for about 5 minutes after baking before tossing them in the Buffalo wing sauce or your favorite sauce. A mix of a hot wing and BBQ sauce is also a great option. Or serve the sauce on the side for dipping. Enjoy!
These chicken thighs are also excellent with homemade ranch sauce.
To help with browning, apply the salt before baking. When applying salt after baking produces less browning but makes skin crispier.
To make chicken thighs without a convection oven:
To the upper-middle and low-middle positions, adjust the oven racks before preheating the oven to 250 degrees.
On a wire rack placed on a baking sheet, arrange the chicken thighs in a single layer. Bake for about 30 minutes on the lower-middle oven rack. Then, move to the upper-middle rack and adjust the oven temperature to 425 degrees F. Roast the thighs for about 40 to 50 minutes or until crisp and golden brown, rotating halfway through baking.
Take the sheet out of the oven and allow the thighs to sit for about 5 minutes. To a bowl, transfer the chicken thighs and toss with your favorite wing sauce.
Calories: 250kcal | 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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