Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10
These are the best baked (oven-fried) chicken thighs! Extra crispy with tender and moist interior just like pan-fried or even deep-fried, but without a shipload of calories and added cholesterol.
Ingredients
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 dry the chicken thighs and sprinkle with salt, paprika, pepper, and baking powder. Gently rub the seasonings on the entire chicken using your hands.
Step 3: On the cooling rack, lay the chicken thighs, leaving enough space between each piece. I grease the cooling rack with PAM. Or you can rub it with some oil.
NOTE: If you desired, you can skip using a cooling rack, but remember that the bottom of the chicken thighs will be slightly greasy. If this is your preferred method, transfer the thighs to paper towels after baking to drain the grease.
Step 4: To a large baking sheet lined with aluminium foil and/or parchment paper, transfer the chicken thighs. Place in the preheated oven. Adjust the oven temperature to 425 degrees F convection and bake the chicken thighs for about 30 minutes if you prefer moderate crispiness and supreme juiciness. For fall-off-the-bone tenderness and ultimate crispiness, bake the chicken thighs for about 35 to 40 minutes.
Step 5: When done baking, take the thighs out of the oven and allow them to rest for about 5 minutes.
Step 6: After 5 minutes, toss the chicken thighs in Buffalo wing sauce or your preferred sauce. You can also use a combination of hot wing and BBQ sauce. Or serve the crispy oven-fried chicken thighs with dipping sauce on the side. Enjoy!
Nutrition Facts:
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
Ingredients
- 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)
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Using paper towels, pat dry the chicken thighs and sprinkle with salt, paprika, pepper, and baking powder. Gently rub the seasonings on the entire chicken using your hands.
Step 3: On the cooling rack, lay the chicken thighs, leaving enough space between each piece. I grease the cooling rack with PAM. Or you can rub it with some oil.
NOTE: If you desired, you can skip using a cooling rack, but remember that the bottom of the chicken thighs will be slightly greasy. If this is your preferred method, transfer the thighs to paper towels after baking to drain the grease.
Step 4: To a large baking sheet lined with aluminium foil and/or parchment paper, transfer the chicken thighs. Place in the preheated oven. Adjust the oven temperature to 425 degrees F convection and bake the chicken thighs for about 30 minutes if you prefer moderate crispiness and supreme juiciness. For fall-off-the-bone tenderness and ultimate crispiness, bake the chicken thighs for about 35 to 40 minutes.
Step 5: When done baking, take the thighs out of the oven and allow them to rest for about 5 minutes.
Step 6: After 5 minutes, toss the chicken thighs in Buffalo wing sauce or your preferred sauce. You can also use a combination of hot wing and BBQ sauce. Or serve the crispy oven-fried chicken thighs with dipping sauce on the side. Enjoy!
