{"id":1978907,"date":"2024-05-28T14:50:52","date_gmt":"2024-05-28T19:50:52","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1978907"},"modified":"2024-05-28T14:50:52","modified_gmt":"2024-05-28T19:50:52","slug":"oven-fried-chicken-thighs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/oven-fried-chicken-thighs\/","title":{"rendered":"Oven-Fried Chicken Thighs"},"content":{"rendered":"
Love fried chicken but don’t feel like dealing with an enormous vat of oil? We feel the same! With a little preparation, oven-fried chicken thighs can be just as juicy and crispy as traditional fried chicken thighs<\/a>. So crank up your oven to 400\u00b0F, and get ready to crisp up some delicious oven-fried chicken.<\/p>\n To make oven-fried chicken thighs that become both juicy and crispy, we have a couple of secrets. First, for the breading, add cornstarch to the seasoned flour to create a protective casing around the chicken that will lock in moisture so the meat becomes meltingly tender. Then, finish the chicken with crunchy panko bread crumbs to give the chicken a crisp exterior.<\/p>\n When learning how to make crispy chicken thighs in the oven, another key is to preheat your baking pan. Some people swear by baking chicken on a pan lined with a wire rack, which helps the breading crisp by promoting airflow around the chicken. That works, but the chicken turns out crispier if you bake it in oil. Preheating the baking pan with oil mimics preheating the fryer oil to the proper deep-frying temperature<\/a>\u2014and the chicken starts to oven-fry the moment it hits the pan.<\/p>\n Preheat the oven to 400\u00b0.<\/p>\n Add butter and olive oil to a 15x10x1-inch baking pan. Place it in the oven while preparing the chicken.<\/p>\n In a shallow bowl, mix the bread crumbs, Parmesan cheese and Italian seasoning. In another shallow bowl, mix the flour, cornstarch, seafood seasoning, garlic powder, salt and pepper. In a third shallow bowl, whisk the eggs and milk.<\/p>\n Dip the chicken in the flour and coat both sides. Shake off any excess. Dip the chicken in the egg and then in the crumb mixture, patting to help the coating adhere.<\/p>\n Editor’s Tip:\u00a0<\/em>Pat the chicken dry before adding it to the flour. Flour adheres better to dry chicken, ensuring the crispy breading will stick to the chicken as it cooks.<\/p>\n Carefully remove the baking pan from the oven, and mix the melted butter and olive oil. Add the chicken, skin side down. Bake for 30 minutes.<\/p>\n Turn the chicken, and continue baking until a thermometer reads 170\u00b0 to 175\u00b0, 25 to 30 minutes. Remove the chicken to paper towels to drain before serving.<\/p>\n Store leftover oven-fried chicken thighs in an airtight container in the refrigerator. The cooked chicken will last<\/a> for up to four days. The breading can get a little soggy as it sits in the refrigerator, so we like to reheat fried chicken<\/a> in the oven or air fryer instead of the microwave. Bake it for about 15 minutes at 350\u00b0 degrees before bumping the heat to 400\u00b0 to crisp up the skin. Or, air-fry the leftovers at 350\u00b0, flipping the chicken every three minutes. Either way, reheat the chicken thighs until they reach an internal temperature of 165\u00b0.<\/p>\n Chicken thighs in the oven taste best when you use skin-on, bone-in chicken. The skin adds flavor and protects the meat from drying out. If desired, you can remove the skin before breading the chicken to reduce the chicken’s fat and calorie content. You could also substitute boneless skinless chicken thighs, but the bone helps regulate the heat as the chicken cooks, so boneless chicken may not be as tender.<\/p>\n Use an instant-read meat thermometer<\/a> to know when chicken thighs in the oven are done cooking. They should reach an internal temperature of at least 170\u00b0. You’ve probably heard that 165\u00b0 is the safe internal temperature of chicken<\/a>, but dark meat chicken can be cooked to as high as 195\u00b0. Dark meat has more connective tissue than white meat, so it benefits from higher temperatures to become tender. The thighs have enough fat to keep the meat juicy, so don’t worry about them drying out.<\/p>\n Serve oven-fried chicken thighs with classic fried chicken sides<\/a> like coleslaw, mac and cheese, or braised collard greens. You could also keep it simple and serve the chicken over rice or farmers market orzo salad<\/a> with vegetable sides like grilled sweet corn<\/a> or air-fryer potatoes<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" These oven-fried chicken thighs are every bit as crispy as the deep-fried version, so put the deep fryer away and preheat the oven instead.<\/p>\n","protected":false},"author":7954,"featured_media":1997227,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,304162,307330,307345,304292,303966,303887,306848,304268,307307,324623,303994,304150,303883],"categories-v2":[308623,308500,309439,310369,310378,308481,308305,308495,308478,309603,259483,310342,309177,308528,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Fried Chicken 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Chicken","post_link":"\/recipes\/cornmeal-oven-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg"},{"post_title":"Grilled Orange Chicken Thighs","post_link":"\/recipes\/grilled-orange-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps129629_SD163614D12_03_4b-1.jpg"},{"post_title":"Fiery Sweet Chicken Thighs","post_link":"\/recipes\/fiery-sweet-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2019\/06\/Fiery-Sweet-Chicken-Thighs_EXPS_THEDSCODR19_84930_E03_01_3b_rms-4.jpg"},{"post_title":"Mexican Smothered Chicken Thighs","post_link":"\/recipes\/mexican-smothered-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mexican-Smothered-Chicken-Thighs_exps50835_SD19999446C10_11_6b_RMS-5.jpg"},{"post_title":"Spice-Rubbed Chicken 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Add butter and olive oil to a 15x10x1-inch baking pan. Place it in the oven while preparing the chicken.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs_FT24_276062_0514_JR_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dredge the chicken","text":"In a shallow bowl, mix the bread crumbs, Parmesan cheese and Italian seasoning. In another shallow bowl, mix the flour, cornstarch, seafood seasoning, garlic powder, salt and pepper. In a third shallow bowl, whisk the eggs and milk. Dip the chicken in the flour and coat both sides. Shake off any excess. Dip the chicken in the egg and then in the crumb mixture, patting to help the coating adhere. Editor's Tip: Pat the chicken dry before adding it to the flour. Flour adheres better to dry chicken, ensuring the crispy breading will stick to the chicken as it cooks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs_FT24_276062_0514_JR_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Oven-fry the chicken","text":"Carefully remove the baking pan from the oven, and mix the melted butter and olive oil. Add the chicken, skin side down. Bake for 30 minutes. Turn the chicken, and continue baking until a thermometer reads 170\u00b0 to 175\u00b0, 25 to 30 minutes. Remove the chicken to paper towels to drain before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs_FT24_276062_0514_JR_03.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 360 calories","fatContent":"23g fat (7g saturated fat)","cholesterolContent":"154mg cholesterol","sodiumContent":"312mg sodium","carbohydrateContent":"11g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"27g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"276062","romance_copy_dek":"These oven-fried chicken thighs are every bit as crispy as the deep-fried version, so put the deep fryer away and preheat the oven instead.","enhanced_recipe_title":"Oven-Fried Chicken Thighs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup panko bread crumbs","IngredientText":"1 cup panko bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons grated Parmesan cheese","IngredientText":"2 tablespoons grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons Italian seasoning","IngredientText":"2 tablespoons Italian seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cornstarch","IngredientText":"1\/2 cup cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons seafood seasoning","IngredientText":"2 tablespoons seafood seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon garlic powder","IngredientText":"1 tablespoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 bone-in, skin on chicken thighs (2-1\/4 pounds)","IngredientText":"6 bone-in, skin on chicken thighs (2-1\/4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon 2% milk","IngredientText":"1 tablespoon 2% milk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Oven-Fried-Chicken-Thighs-_EXPS_FT24_276062_0514_JR_05.jpg","RecipeId":276062,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Oven-Fried Chicken Thighs Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Oven-Fried-Chicken-Thighs-_EXPS_FT24_276062_0514_JR_05.jpg","ContributorId":null,"Firstname":"Kizmet","Lastname":"Byrd","City":"FORT WAYNE","StateDescription":"Indiana","IsCommunityCook":true,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. 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Ingredients for Oven-Fried Chicken Thighs<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Preheat a baking pan<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Dredge the chicken<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 3: Oven-fry the chicken<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Recipe Variations<\/h2>\n
\n
How to Store and Reheat Oven-Fried Chicken Thighs<\/h2>\n
Oven-Fried Chicken Thigh Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
Should you use skin-on or skinless chicken thighs?<\/h3>\n
How can you tell when oven-fried chicken thighs are done?<\/h3>\n
What do you serve with oven-fried chicken thighs?<\/h3>\n