Oven-Fried Chicken Thighs

YouTube player

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.

Prep time: 30 min

Marinate time: at least 2 hours

Cook time: 45 minutes

Serves 8 (recipe can be halved)

Ingredients:

16 chicken thighs

(marinade)

2 cups buttermilk

2 teaspoons salt

1 teaspoon pepper

(dusting flour)

2 cups self-rising flour

1/2 teaspoon garlic powder

2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried or powdered rosemary

1 teaspoon dried thyme

1/2 teaspoon paprika

About 2/3 cup olive oil (or enough to brush on every floured piece of chicken).

1) In a large bowl, mix the marinade by combining the buttermilk, 2 teaspoons of salt and 1 teaspoon pepper. Submerge the chicken thighs in the marinade and let sit for 2 hours or as long as overnight. Covered and in refrigerator.

2) To prepare the dusting flour, mix the self-rising flour, garlic powder, slat, pepper, rosemary, thyme and paprika.

3) 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.

4) 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.

5) Bake at 400° for 35-45 minutes or until golden brown as desired. Serve immediately.

Thanks so much for being here! 

– Shannon Vavich 

You are welcome to screenshot this digital recipe card and keep it on your phone or ipad.

You are welcome to print the U.S. letter version of recipe and keep it for yourself! I like to keep my recipes in a notebook.

Liked it? Take a second to support The Flying Kitchen on Patreon for $1 a month!