Crispy Oven Fried Chicken Thighs

Crispy oven-fried chicken is a Southern weeknight favorite that skips the deep-fryer oil bath. Buttermilk and hot sauce tenderize bone-in thighs while a cornstarch-boosted coating bakes to golden crunch.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 8 bone-in skin-on chicken thighs
• 1.5 cups buttermilk
• 2 tbsp hot sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• 1.5 tsp garlic powder
• 1.5 tsp smoked paprika
• 1.5 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• as needed cooking spray or oil

Instructions

1. 1In a large bowl whisk buttermilk with hot sauce, half the salt, and half the pepper.
2. 2Add chicken thighs, turn to coat, cover, and marinate in the fridge at least 1 hour or up to overnight.
3. 3Preheat oven to 425°F and place a wire rack on a rimmed baking sheet; lightly oil the rack.
4. 4In a shallow dish combine flour, cornstarch, baking powder, remaining salt and pepper, garlic powder, and smoked paprika.
5. 5Remove thighs from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture pressing to adhere.
6. 6Arrange coated thighs skin-side up on the prepared rack, leaving space between each piece.
7. 7Spray the tops generously with cooking spray or drizzle lightly with oil for extra crunch.
8. 8Bake 35 minutes, then carefully flip and bake another 15 to 20 minutes until the coating is deep golden and internal temperature hits 175°F.
9. 9For extra crispiness, broil on high for the final 2 to 3 minutes watching closely so the crust does not burn.
10. 10Rest the thighs 5 minutes on the rack so the crust stays shatteringly crisp, then serve hot.