Oven Fried Chicken Thighs

Why You’ll Love This Recipe

Oven Fried Chicken Thighs give you all the crispy, juicy satisfaction of classic fried chicken without the mess or excess oil. Baked in the oven with a perfectly seasoned, crunchy coating, these chicken thighs come out golden and flavorful every time. They’re easy to make, family-friendly, and ideal for weeknight dinners or casual gatherings.

ingredients

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

chicken thighs (bone-in, skin-on or boneless, skinless)buttermilkhot saucesaltpeppergarlic powderonion powderpaprikasmoked paprikacayenne pepper (optional)all-purpose flourcornstarchbaking powderspray oil or melted butter

directions

Preheat your oven to 425°F (220°C) and place a wire rack over a baking sheet. Spray the rack with nonstick spray.

In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder.

Add the chicken thighs to the buttermilk mixture, coating them thoroughly. Let them marinate for at least 30 minutes, preferably up to 4 hours in the fridge.

In a separate bowl, combine flour, cornstarch, baking powder, paprika, smoked paprika, and cayenne pepper.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing to adhere well.

Place the coated chicken on the prepared rack. Lightly spray the tops with spray oil or brush with melted butter.

Bake for 35–45 minutes, flipping halfway through for even crispiness, until golden brown and internal temperature reaches 165°F (74°C).

Let rest 5 minutes before serving.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesMarinating time: 30 minutes to 4 hoursBaking time: 35–45 minutesTotal time: 1 hour 20 minutes (with minimal marinating)

Variations

Swap buttermilk with plain yogurt or milk + lemon juice for a quick marinade.

Add grated Parmesan cheese to the flour mix for extra flavor.

Use boneless thighs for faster cooking—reduce baking time by 5–10 minutes.

Make it gluten-free with rice flour or gluten-free all-purpose flour.

Add crushed cornflakes or breadcrumbs for an even crunchier coating.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a 375°F oven or air fryer for 8–10 minutes to retain crispiness.Avoid microwaving, which can make the coating soggy.Freeze cooked thighs in a single layer, then transfer to freezer bags. Reheat from frozen at 400°F for 20–25 minutes.

FAQs

Can I use chicken breasts instead?

Yes, but adjust baking time as breasts may cook faster and can dry out if overbaked.

Do I need a wire rack?

It helps circulate air for even crisping, but you can bake directly on parchment if flipped halfway.

Why use cornstarch and baking powder?

Cornstarch lightens the flour coating, and baking powder helps with crispiness.

Can I skip the marinating step?

Marinating enhances flavor and tenderness, but even 15 minutes can help.

Is this spicy?

The spice level is mild but can be adjusted with more or less cayenne or hot sauce.

Can I make it dairy-free?

Yes, use non-dairy milk with a splash of vinegar or lemon juice.

Can I cook it in an air fryer?

Absolutely—air fry at 400°F for 18–22 minutes, flipping halfway.

Can I double the recipe?

Yes, but use multiple baking sheets or cook in batches to avoid crowding.

Is the skin necessary?

No, but skin-on thighs add flavor and texture.

How do I know it’s done?

Use a meat thermometer—165°F internal temp is safe for chicken.

Conclusion

Oven Fried Chicken Thighs deliver crispy, juicy chicken with a flavorful crust—without deep-frying. They’re easy, versatile, and delicious enough for both casual meals and special occasions. This healthier twist on a comfort food classic will quickly become a favorite in your weekly rotation.

Print