Flavorful and delicious. The seasoned buttermilk marinade tenderizes the chicken thighs and adds a wonderful flavor throughout the meat. The dusting flour adds even more flavor and becomes crispy when brushed with olive oil and roasted in the oven. This is a family favorite!
If you want to serve your family a classic fried chicken but don’t want to deep fry, then this is the recipe for you! I actually like these oven-fried chicken thighs better than a deep fried chicken. The crust is crunchy and delightful and the meat is sweet, sumptuous and delectable.
Oven Fried Chicken Thighs
Flavorful and delicious. The seasoned buttermilk marinade tenderizes the chicken thighs and adds a wonderful flavor throughout the meat. The dusting flour adds even more flavor and becomes crispy when brushed with olive oil and roasted in the oven. This is a family favorite!
Ingredients
- 16 chicken thighs skin on and bone-in.
Marinade:
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon pepper
Dusting Flour
- 2 cups self-rising flour
- 1/2 teaspoon garlic powder
- 2 teaspoons dried rosemary, powdered is preferable
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
For oven frying:
- 2/3 cup olive oil or enough to brush on every piece of floured chicken
Instructions
- To prepare the dusting flour, mix the self-rising flour, garlic powder, salt, pepper, rosemary, thyme and paprika.
- Get the thighs ready to roll in the flour by setting on a flat surface and letting the marinade dry for about twenty minutes. This will make the thighs a little tacky and the flour will stick better.
- Roll the thighs in the flour and place on a 1/2 sheet pan lined with parchment paper. Using a silicone brush, dab each thigh with olive oil until completely covered.
- Bake at 400° for 35-45 minutes or until golden brown as desired. Serve immediately.
Video
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