Why You’ll Love This Recipe

Oven Fried Chicken Thighs offer all the crispy, juicy satisfaction of traditional fried chicken—without the excess oil or mess. This recipe uses a seasoned breadcrumb or flour coating to achieve a golden, crunchy exterior while keeping the meat tender and flavorful inside. Perfect for weeknight dinners or casual gatherings, it’s a healthier and hassle-free way to enjoy fried chicken at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on preferred)buttermilk (or milk with a splash of vinegar as a substitute)eggsall-purpose flourbreadcrumbs or crushed cornflakespaprikaonion powdergarlic powderdried thymeblack peppersaltcooking spray or oil for drizzling

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Place a wire rack on top and lightly grease it with cooking spray.

In a bowl, whisk together buttermilk and eggs. Add chicken thighs and marinate for at least 30 minutes, or overnight in the fridge for best flavor.

In a separate bowl, mix flour, breadcrumbs (or cornflakes), paprika, garlic powder, onion powder, dried thyme, salt, and pepper.

Remove chicken from the marinade, letting excess drip off. Dredge each thigh in the flour mixture, pressing to coat thoroughly.

Place the coated chicken thighs on the prepared wire rack. Lightly spray or drizzle the tops with oil to help them crisp up.

Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.

Let the chicken rest for 5 minutes before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 30 minutes to overnightBaking time: 35–45 minutesTotal time: 1 hour 20 minutes (including minimum marinating)

Variations

Use boneless thighs for quicker cooking.

Swap out the spices to fit your taste—try Cajun seasoning or Italian herbs.

Add grated Parmesan to the coating for extra flavor and crispiness.

Use panko breadcrumbs for a lighter, airier crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, bake at 350°F (175°C) for 10–15 minutes or until heated through and crispy again.Avoid microwaving, as it may soften the crispy coating.

FAQs

Can I use boneless chicken thighs?

Yes, but reduce the baking time to about 25–30 minutes.

Is buttermilk necessary?

It helps tenderize the chicken and adds flavor, but milk with a splash of vinegar or lemon juice works as a substitute.

Can I make this gluten-free?

Yes, use gluten-free flour and breadcrumbs or crushed gluten-free cereal.

Why use a wire rack?

It helps the hot air circulate around the chicken, making it crispy on all sides.

Can I use skinless thighs?

Yes, but the skin helps achieve a crispier result.

Can I air fry instead?

Yes, cook at 375°F (190°C) for about 20–25 minutes, flipping halfway through.

Do I need to flip the chicken while baking?

No flipping is needed if using a wire rack, but you can flip halfway for even crisping if placing directly on the pan.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) and juices should run clear.

Can I make these spicy?

Yes, add cayenne pepper or hot sauce to the marinade or coating mix.

Can I freeze cooked chicken thighs?

Yes, freeze for up to 2 months. Reheat in the oven at 375°F (190°C) until hot and crispy.

Conclusion

Oven Fried Chicken Thighs deliver big flavor and crispy texture without the deep fryer. Whether you’re looking for a comfort food classic or a new dinner staple, this recipe gives you that golden crunch and juicy bite every time—easy to prepare, easy to love, and sure to become a family favorite.