Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10 servings
The same delicious taste of a pan or deep-fried chicken thighs but without the greasy mess, calories, and cholesterol. This Extra Crispy Oven-Fried Chicken Thighs will be your family’s new favourite!
Ingredients
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10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
1 tablespoon BAKING POWDER (do NOT use baking soda, it’s NOT the same)
2 teaspoons kosher salt (plus more to taste)
2 teaspoons sweet paprika
1 teaspoon black pepper
3 tablespoons Buffalo wing sauce (plus more to taste; see notes)
How to make Extra Crispy Oven-Fried Chicken Thighs
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Pat dry the chicken thighs with paper towels. Season with salt, paprika, pepper, and baking powder. Use your hands to gently rub the seasonings to evenly coat the chicken.
Step 3: Lay the chicken thighs on a greased cooling rack. This will minimize the bottoms of the chicken to become a little greasy. Or skip this step and just place the baked chicken thighs on paper towels after baking.
Step 4: On a large baking sheet lined with aluminium foil or parchment paper, transfer the chicken thighs.
Step 5: Bake the chicken thighs at 425 degrees F convection for about 30 minutes for moderate crispiness and supreme juiciness. And for ultimate crispiness and fall-off-the-bone tenderness, bake for about 35 to 40 minutes.
Step 6: Allow the baked thighs to rest for at least 5 minutes to ensure the skin remains crispy.
Step 7: Before serving, toss the chicken thighs in Buffalo wing sauce or any sauce you prefer or serve with dipping sauce on the side.
Notes:
I prefer tossing the chicken thighs with three tbsp Buffalo wing hot sauce but you can explore any other options. You can even mix the hot Buffalo wing sauce with BB sauce or use only BBQ sauce. Or you can serve the baked chicken thighs alongside a white dipping sauce.
You have an option here as well to apply salt before or after baking. Seasoning the thighs with salt before baking helps with browning while applying salt after ensures crispier skin.
For better results, use a convection oven. If not available, use a regular oven just position the oven racks to the upper-middle positions and preheat the oven to 250 degrees. Then, in a single layer, arrange the chicken thigs on a baking sheet and bakes for about 30 minutes on the lowe-middle position. Transfer to the upper-middle rack and bake at 425 degrees F. Roast for about 40 to 50 minutes more or until golden brown. Take the sheet out of the oven and allow the chicken thighs to stand for at least 5 minutes before shifting them to a bowl with your choice of wing sauce. Toss to coat.
Nutrition Facts:
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
Ingredients
- 10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
- 1 tablespoon BAKING POWDER (do NOT use baking soda, it's NOT the same)
- 2 teaspoons kosher salt (plus more to taste)
- 2 teaspoons sweet paprika
- 1 teaspoon black pepper
- 3 tablespoons Buffalo wing sauce (plus more to taste; see notes)
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Pat dry the chicken thighs with paper towels. Season with salt, paprika, pepper, and baking powder. Use your hands to gently rub the seasonings to evenly coat the chicken.
Step 3: Lay the chicken thighs on a greased cooling rack. This will minimize the bottoms of the chicken to become a little greasy. Or skip this step and just place the baked chicken thighs on paper towels after baking.
Step 4: On a large baking sheet lined with aluminium foil or parchment paper, transfer the chicken thighs.
Step 5: Bake the chicken thighs at 425 degrees F convection for about 30 minutes for moderate crispiness and supreme juiciness. And for ultimate crispiness and fall-off-the-bone tenderness, bake for about 35 to 40 minutes.
Step 6: Allow the baked thighs to rest for at least 5 minutes to ensure the skin remains crispy.
Step 7: Before serving, toss the chicken thighs in Buffalo wing sauce or any sauce you prefer or serve with dipping sauce on the side.
Notes
I prefer tossing the chicken thighs with three tbsp Buffalo wing hot sauce but you can explore any other options. You can even mix the hot Buffalo wing sauce with BB sauce or use only BBQ sauce. Or you can serve the baked chicken thighs alongside a white dipping sauce. You have an option here as well to apply salt before or after baking. Seasoning the thighs with salt before baking helps with browning while applying salt after ensures crispier skin. For better results, use a convection oven. If not available, use a regular oven just position the oven racks to the upper-middle positions and preheat the oven to 250 degrees. Then, in a single layer, arrange the chicken thigs on a baking sheet and bakes for about 30 minutes on the lowe-middle position. Transfer to the upper-middle rack and bake at 425 degrees F. Roast for about 40 to 50 minutes more or until golden brown. Take the sheet out of the oven and allow the chicken thighs to stand for at least 5 minutes before shifting them to a bowl with your choice of wing sauce. Toss to coat.
