Save to Pinterest Juicy chicken thighs coated in a crunchy, golden crust—this oven-fried version delivers all the flavor and texture of traditional fried chicken with less mess and oil.
I love making this recipe because it gives me the satisfaction of fried chicken without the hassle of deep frying. My family always asks for seconds whenever I prepare it.
Ingredients
- Chicken: 8 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
- Marinade: 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice), 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Coating: 1 1/2 cups panko breadcrumbs, 1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper (optional for heat), 2 tbsp olive oil (for drizzling or spraying)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a wire rack set over a baking sheet.
- Marinate Chicken:
- In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken thighs turning to coat. Marinate for at least 30 minutes (up to overnight in the refrigerator for best flavor).
- Prepare Coating:
- In a shallow dish, mix panko breadcrumbs flour salt black pepper paprika thyme and cayenne pepper if using.
- Coat Chicken:
- Remove chicken thighs from the marinade letting excess drip off. Dredge each thigh in the breadcrumb mixture pressing firmly to adhere coating all over.
- Arrange & Oil:
- Arrange chicken thighs skin side up on the prepared baking sheet or rack. Drizzle or spray olive oil evenly over the tops to help crisp the coating.
- Bake:
- Bake for 35 40 minutes or until chicken is golden brown crispy and reaches an internal temperature of 165°F (74°C).
- Rest & Serve:
- Let rest for 5 minutes before serving for juiciest results.
Save to Pinterest This dish always brings my family together around the dinner table sharing stories and laughter.
Serving Suggestions
Serve with coleslaw mashed potatoes or a crisp green salad to complete the meal.
Gluten-Free Adaptation
Use gluten-free flour and breadcrumbs to make this recipe suitable for gluten-sensitive diets.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
Save to Pinterest This crispy oven-fried chicken is sure to become a family favorite—easy to prepare and delicious every time.
Questions & Answers
- → How do I ensure the coating stays crispy after baking?
Drizzling olive oil over the coated chicken before baking helps achieve a golden, crisp crust. Using a wire rack allows air circulation, preventing sogginess.
- → Can I use skinless chicken thighs for this method?
Yes, skinless thighs can be used, but skin-on results in a crunchier, more textured crust and juicier interior.
- → What can I substitute for buttermilk in the marinade?
A mixture of regular milk and lemon juice or vinegar works well to tenderize the chicken and add slight tang.
- → Is it possible to make this gluten-free?
Yes, swap all-purpose flour and panko breadcrumbs with gluten-free alternatives to keep the coating safe for gluten-sensitive diets.
- → How long should the chicken marinate for best flavor?
Marinating for at least 30 minutes is sufficient, but leaving it overnight in the refrigerator enhances flavor and tenderness.