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
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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