Description
Crispy and flavorful oven-fried chicken thighs with a golden, crunchy coating — a healthier take on the classic fried chicken.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 1/2 cups breadcrumbs or crushed cornflakes
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a wire rack placed over a baking sheet.
- In a large bowl, combine buttermilk and hot sauce (if using). Add chicken thighs and marinate for at least 30 minutes or overnight in the refrigerator.
- In a separate bowl, mix breadcrumbs or crushed cornflakes, flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from the marinade and let excess drip off. Dredge each piece in the breadcrumb mixture, pressing to coat thoroughly.
- Place coated chicken thighs on the prepared baking sheet or rack. Drizzle lightly with olive oil or melted butter for extra crispiness.
- Bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- Let rest for a few minutes before serving.
Notes
- For extra crunch, use crushed cornflakes instead of breadcrumbs.
- Marinate overnight for more tender and flavorful chicken.
- Use a wire rack to allow even heat circulation for better crispiness.