Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10
You’ll love these extra crispy oven-fried chicken thighs. They are as great as the pan-fried or deep-fried version, but without the greasy mess and shipload of calories and cholesterol.
Ingredients
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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
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, pat dry the chicken thighs, then season with salt, paprika, pepper, and baking powder. Using your hands, gently rub the seasonings on the entire chicken thighs, making sure of even coverage.
Step 3: On a cooling rack, lay the chicken thighs, ensuring to leave a bit of space between the pieces. To minimize sticking, you can spray the cooling rack with PAM or grease it with some oil.
Step 4: To a large baking sheet lined with parchment paper and/or aluminium foil, transfer the chicken thighs. Place in the preheated oven. Then, turn the oven to 425 degrees F convection and bake the thighs for about 30 minutes for moderate crispiness and supreme juiciness. If you want ultimate crispiness and fall-off-the-bone tenderness, bake the thighs for about 35 to 40 minutes.
Step 5: When done, take the thighs out of the oven. To ensure that the skin on the chicken thighs retains its crispiness, allow them to rest for about 5 minutes. Then, toss them in the Buffalo wing sauce. You can also toss the thighs in any other sauce or use a combination of hot wing and BBQ sauce. Serve right away. Enjoy!
Note:
You can also serve the chicken thighs with the dipping sauce on the side.
To make these chicken thighs without a convection oven:
Before preheating the oven, adjust the oven racks to the upper-middle and lower-middle position, then preheat the oven to 250 degrees.
On a wire rack placed on a baking sheet, arrange the chicken thighs in one layer. Place on the lower-middle oven rack and bake for about 30 minutes. Then, transfer to the upper-middle rack and adjust the oven temperature to 425 degrees F. Roast the chicken thighs for about 40 to 50 minutes or until the thighs are crisp and golden brown, rotating the sheet halfway through.
When done, take the chicken thighs out of the oven and allow them to stand for about 5 minutes. To a bowl, transfer the thighs and toss in your preferred wing sauce until well coated.
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
- 2 teaspoons kosher salt (plus more to taste)
- 3 tablespoons Buffalo wing sauce (plus more to taste)
- 1 teaspoon black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Using paper towels, pat dry the chicken thighs, then season with salt, paprika, pepper, and baking powder. Using your hands, gently rub the seasonings on the entire chicken thighs, making sure of even coverage.
Step 3: On a cooling rack, lay the chicken thighs, ensuring to leave a bit of space between the pieces. To minimize sticking, you can spray the cooling rack with PAM or grease it with some oil.
Step 4: To a large baking sheet lined with parchment paper and/or aluminium foil, transfer the chicken thighs. Place in the preheated oven. Then, turn the oven to 425 degrees F convection and bake the thighs for about 30 minutes for moderate crispiness and supreme juiciness. If you want ultimate crispiness and fall-off-the-bone tenderness, bake the thighs for about 35 to 40 minutes.
Step 5: When done, take the thighs out of the oven. To ensure that the skin on the chicken thighs retains its crispiness, allow them to rest for about 5 minutes. Then, toss them in the Buffalo wing sauce. You can also toss the thighs in any other sauce or use a combination of hot wing and BBQ sauce. Serve right away. Enjoy!
Notes
You can also serve the chicken thighs with the dipping sauce on the side. To make these chicken thighs without a convection oven: Before preheating the oven, adjust the oven racks to the upper-middle and lower-middle position, then preheat the oven to 250 degrees. On a wire rack placed on a baking sheet, arrange the chicken thighs in one layer. Place on the lower-middle oven rack and bake for about 30 minutes. Then, transfer to the upper-middle rack and adjust the oven temperature to 425 degrees F. Roast the chicken thighs for about 40 to 50 minutes or until the thighs are crisp and golden brown, rotating the sheet halfway through. When done, take the chicken thighs out of the oven and allow them to stand for about 5 minutes. To a bowl, transfer the thighs and toss in your preferred wing sauce until well coated.
