Oven-Fried Chicken Thighs

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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)


16 chicken thighs


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 

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