Master Chef
easy recipe oven fried chicken thighs in 5min Craving fried chicken without the mess of deep frying? Our oven-fried chicken thighs are the perfect solution. They offer the juiciness and crispiness of traditional fried chicken with the convenience of oven cooking. Follow our detailed guide to achieve the best oven-fried chicken thighs.
Ingredients for Perfect Oven-Fried Chicken Thighs
Essential Ingredients
- Chicken Thighs: Bone-in, skin-on chicken thighs are ideal as the bone helps regulate cooking temperature and keeps the meat juicy. Boneless can be used, but adjust the cooking time accordingly.
- Butter and Olive Oil: This combination of fats enhances flavor and promotes crispiness.
- Seasoned Flour: A mixture of all-purpose flour, cornstarch, seafood seasoning (like Old Bay), garlic powder, salt, and pepper forms a flavorful base.
- Bread Crumb Mixture: Panko bread crumbs mixed with grated Parmesan cheese and Italian seasoning for a crunchy, flavorful crust.
- Egg Wash: Eggs and milk help the breading stick to the chicken, ensuring a crisp coating.
Step-by-Step Directions
Step 1: Preheat the Baking Pan
Preheat your oven to 400°F (200°C). Place butter and olive oil in a 15x10x1-inch baking pan and put it in the oven. This step mimics the effect of preheating oil in a deep fryer, ensuring immediate crisping when the chicken is added.
Step 2: Prepare the Coatings
In separate shallow bowls:
- Mix panko bread crumbs, Parmesan cheese, and Italian seasoning.
- Combine flour, cornstarch, seafood seasoning, garlic powder, salt, and pepper.
- Whisk eggs and milk.
Step 3: Dredge the Chicken
Pat the chicken dry with paper towels for better flour adhesion. Coat each piece in the flour mixture, then dip it in the egg wash, and finally coat it with the bread crumb mixture, pressing to ensure it sticks well.
Step 4: Bake the Chicken
Remove the preheated pan from the oven and stir the melted butter and oil to combine. Place the chicken thighs skin-side down in the pan. Bake for 30 minutes. Turn the chicken and continue baking for another 25-30 minutes, until the internal temperature reaches 170°-175°F (77°-80°C). Transfer the chicken to paper towels to drain excess oil before serving.
Recipe Variations
Custom Seasonings
- Spicy: Add paprika, cayenne pepper, or chili powder to the seasoned flour.
- Herbal: Mix dried thyme, rosemary, or oregano into the bread crumb mixture.
Different Chicken Cuts
- Wings: Make crispy oven-fried chicken wings for a game day snack.
- Breasts: Use boneless, skinless chicken breasts for a leaner option.
Sauces
- Buffalo Sauce: Toss the cooked thighs in Buffalo sauce for a spicy kick.
- Barbecue Sauce: Serve with Alabama white barbecue sauce or honey barbecue sauce on the side for dipping.
Storing and Reheating Oven-Fried Chicken Thighs
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, avoid the microwave, which can make the breading soggy. Instead, use the oven or air fryer:
- Oven: Bake at 350°F (175°C) for 15 minutes, then increase to 400°F (200°C) to crisp up the skin.
- Air Fryer: Reheat at 350°F (175°C), flipping every three minutes until the internal temperature reaches 165°F (74°C).
Tips for Success
Skin-On vs. Skinless
Using skin-on chicken thighs provides more flavor and protects the meat from drying out. If you prefer skinless, remove the skin before breading.
Doneness
Ensure your chicken reaches an internal temperature of 170°-175°F (77°-80°C) using an instant-read meat thermometer. This temperature ensures dark meat is tender and juicy.
Serving Suggestions
Pair your oven-fried chicken thighs with classic sides such as coleslaw, mac and cheese, braised collard greens, or simple options like rice and vegetable salads.
