Prep Time: 5 mins | Cook Time: 30 mins | Resting time: 5 mins | Total Time: 35 mins | Servings: 10
This recipe is all I need in my life. I get to enjoy the crispiest chicken hassle-free, guilt-free, and without the grease!
Ingredients
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3 tablespoons Buffalo wing sauce (plus more to taste)
10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
2 teaspoons sweet paprika
1 teaspoon black pepper
2 teaspoons kosher salt (plus more to taste)
1 tablespoon BAKING POWDER (do NOT use baking soda, it’s NOT the same)
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, completely 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.
Step 3: On the cooking rack, lay the chicken thighs. Make sure to leave some space between each piece. I greased my cooking rack with Pam. You can rub some oil on it to ensure minimize sticking.
Step 4: To a large baking sheet lined with aluminium foil and/or parchment paper, transfer the thighs. Place in the preheated oven and adjust the temperature to 425 degrees F convection. Bake the chicken for about 30 minutes (if you want medium crispiness and supreme juiciness) or 35 to 40 minutes (supreme crispiness and fall-off-the-bone tenderness).
Step 5: When done, remove from the oven and allow the chicken thighs to rest for about 5 minutes. Then, toss the chicken in Buffalo wing sauce. For this recipe, you can use any other sauce or a combo of a hot wing and BBQ sauce. Serve right away with a dipping sauce if desired. Enjoy!
Notes:
If a convection oven is not available, simply preheat your oven to 250 degrees, and do not forget to adjust the oven racks to upper-middle and lower-middle positions. While the oven is preheating, arrange the chicken on a wire rack placed over a baking sheet in a single 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 for about 40 to 50 minutes until crisp and golden brown. Make sure to rotate the sheet halfway through baking. When done, allow the chicken to rest for about 5 minutes before transferring into a bowl with the sauce. Toss to coat the chicken well and serve.
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
- 3 tablespoons Buffalo wing sauce (plus more to taste)
- 10 bone-in, skin-on chicken thighs (about 3 pounds, trimmed)
- 2 teaspoons sweet paprika
- 1 teaspoon black pepper
- 2 teaspoons kosher salt (plus more to taste)
- 1 tablespoon BAKING POWDER (do NOT use baking soda, it's NOT the same)
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Using paper towels, completely 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.
Step 3: On the cooking rack, lay the chicken thighs. Make sure to leave some space between each piece. I greased my cooking rack with Pam. You can rub some oil on it to ensure minimize sticking.
Step 4: To a large baking sheet lined with aluminium foil and/or parchment paper, transfer the thighs. Place in the preheated oven and adjust the temperature to 425 degrees F convection. Bake the chicken for about 30 minutes (if you want medium crispiness and supreme juiciness) or 35 to 40 minutes (supreme crispiness and fall-off-the-bone tenderness).
Step 5: When done, remove from the oven and allow the chicken thighs to rest for about 5 minutes. Then, toss the chicken in Buffalo wing sauce. For this recipe, you can use any other sauce or a combo of a hot wing and BBQ sauce. Serve right away with a dipping sauce if desired. Enjoy!
Notes
If a convection oven is not available, simply preheat your oven to 250 degrees, and do not forget to adjust the oven racks to upper-middle and lower-middle positions. While the oven is preheating, arrange the chicken on a wire rack placed over a baking sheet in a single 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 for about 40 to 50 minutes until crisp and golden brown. Make sure to rotate the sheet halfway through baking. When done, allow the chicken to rest for about 5 minutes before transferring into a bowl with the sauce. Toss to coat the chicken well and serve.
