Tender, juicy, and crispy – that’s what you can expect from these oven-fried chicken thighs! With a crunchy panko breadcrumb coating and a flavorful buttermilk marinade, this recipe is a game-changer for anyone craving fried chicken without the guilt.

It’s a match made in heaven – crispy on the outside, tender on the inside.

Ready Time

1 hrs 25 mins

Yields

7 servings

Ingredients

2 pounds chicken thighs, bone-in and skin-on
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1 cup buttermilk
Vegetable oil for greasing the baking sheet

Instructions

Preheat the oven to 400°F (200°C). Rinse the chicken thighs and pat them dry with paper towels.

In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

In a separate dish, beat the eggs. In another dish, mix together the panko breadcrumbs and Parmesan cheese.

In a large bowl, whisk together the buttermilk and a pinch of salt.

Add the chicken thighs to the buttermilk mixture and make sure they are fully submerged. Let it sit for at least 15 minutes.

Remove the chicken thighs from the buttermilk mixture, allowing excess to drip off.

Dredge the chicken thighs in the flour mixture, shaking off excess. Dip the floured chicken thighs in the beaten eggs, making sure they’re fully coated.

Then, roll the chicken thighs in the panko breadcrumb mixture, pressing the crumbs gently onto the chicken to adhere.

Place the coated chicken thighs on a greased baking sheet lined with parchment paper. Drizzle a small amount of vegetable oil over the chicken thighs.

Bake for 35-40 minutes or until the chicken is cooked through and the breadcrumbs are golden brown.

Notes

Use skin-on chicken thighs for the crispiest “fried” exterior, and be sure to pat them dry before starting the breading process to remove excess moisture. The buttermilk soak is key to tender, juicy chicken – don’t skip it! If you like a little heat, add the cayenne pepper to the flour mixture for an extra kick.

For the best results, make sure to press the panko breadcrumbs onto the chicken gently but firmly to ensure they stick.

If you want your breading extra crispy, broil the chicken for an additional 1-2 minutes after baking, watching carefully to prevent burning.