Since the grocery store had chicken thighs for sale, we purchased some, found a recipe and boom… extra crispy oven-fried chicken thighs. We had no idea what to expect when we started the recipe. We simply followed the instructions and hoped for the best. The end result was a recipe we ended up using twice already this week!
I’ve pinned the recipe to our Pinterest page.
Extra Crispy Oven-Fried Chicken Thighs
Total Time: 35 minutes
- 10 bone-in, skin-on chicken thighs (about 3 lbs, trimmed)
- 1 Tbsp baking powder
- 2 tsp kosher salt (plus more to taste)
- 2 tsp sweet paprika
- 1 tsp black pepper
- 3 Tbsp Buffalo wing sauce (add more to taste)
Instructions
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Preheat oven to 450F
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Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage.
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Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack or rub it with some oil to minimize sticking.
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Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
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Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
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Bake for 30 minutes for moderate crispiness and supreme juiciness.
Bake for 35 – 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness. -
Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
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Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
On half of the thighs, we used Franks RedHot sauce to give it some heat.
The end result was fantastic. The thighs were surprisingly crispy with the actual chicken being incredibly tender and juicy. It was a little greasy but we were able to get over that. They even made for great leftovers. Since drumsticks were on sale as well, we gave those a go a couple days later. Same result, delicious food.
This recipe is a keeper for us.
Happy Dining,
Eddy
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