Crispy Baked Chicken Thighs taste just like fried chicken without the oil and hassle! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.
Oven Fried Chicken Thighs
Ditch the fryer, excessive oil, and kitchen mess with this oven baked chicken recipe! With only 15 minutes of hands-on time, this healthier alternative to fried chicken has become my go-to for busy weeknights.
One bite of these crispy chicken thighs and you’ll never go back to fried chicken again!
Why You’ll Love this Breaded Chicken Thighs Recipe:
- EASY: Simple ingredients, simple prep, and simple cleanup.
- BAKED: Fried chicken has nothing on these crispy chicken thighs. This oven baked chicken recipe is a much healthier and lighter alternative to fried chicken that the whole family will love.
- VERSATILE: These baked chicken thighs go with everything!
These baked chicken thighs have that perfect crispy “fried” chicken coating yet remain juicy and tender inside.
How to Make Crispy Chicken Thighs in the Oven
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare the dredging stations.
- Coat the chicken.
- Place the chicken thighs on a prepared baking sheet.
- Drizzle with olive oil.
- Bake.
Absolutely! Instead of chicken thighs, use 2-2 ½ pounds of boneless, skinless chicken breasts. Adjust the bake time as needed – typically chicken breasts don’t take as long to cook as thighs.
Yes, but make sure the frozen thighs are fully thawed before using in the recipe. Let them defrost in the refrigerator overnight.
Bake these chicken thighs for 20-25 minutes at 400°F.
Chicken thighs are cooked through when a meat thermometer inserted into the thickest part of a thigh reads at least 165°F.
Serving Suggestions
Oven baked fried chicken is delicious on sandwiches, sliced on salads, or served with classic sides like:
These baked chicken thighs are always a hit whenever I serve them!
Tips!
- Instead of eggs, coat both sides of the chicken thighs in mayo before dipping in the bread crumb mixture.
- Use a meat thermometer to guarantee the thighs are cooked through. Insert the thermometer into the thickest part of the chicken – when it reads 165°F, the chicken is done.
- Serve these thighs with your favorite dipping sauce.
With that same satisfying crunch as fried chicken, these crispy baked chicken thighs are a healthier alternative to your favorite fried chicken.
How can I cook these chicken thighs in an air fryer?
Prepare the thighs as directed and cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
Can I use any kind of bread crumbs?
For best results, use Panko bread crumbs for the crispiest breaded chicken. Other bread crumbs will work, the coating just won’t be as crispy.
How can I add spice to these thighs?
For a little kick, add ½-1 teaspoon of cayenne pepper to the bread crumb mixture in step 2.
Quick and mess free, this healthier crispy chicken thighs recipe has become a favorite in my family!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crispy Chicken Thighs Recipe (Baked and Breaded)
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Crispy Baked Chicken Thighs taste just like fried chicken without the oil and hassle! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder.
1 cup all-purpose flour, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 2 cups Panko bread crumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.
2-2 ½ pounds boneless, skinless chicken thighs
Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.
2 tablespoons olive oil
Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Becky’s tips
Storage: While these baked chicken thighs are best served fresh, store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Nutrition Information
Calories: 445kcal (22%) Carbohydrates: 31g (10%) Protein: 43g (86%) Fat: 15g (23%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 234mg (78%) Sodium: 918mg (40%) Potassium: 558mg (16%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 289IU (6%) Vitamin C: 1mg (1%) Calcium: 67mg (7%) Iron: 4mg (22%)
