Crispy Oven Fried Chicken Thighs
Bone in chicken thighs with shatteringly crisp skin from a baking powder rub, baked on a wire rack and tossed in Buffalo sauce.
Equipment
- Rimmed Baking Sheet
- Wire cooling rack
- Aluminum foil
- Instant read thermometer
Ingredients
Main Ingredients
- 10 bone in, skin on chicken thighs about 3 lbs, trimmed and patted very dry
- 1 tbsp aluminum free baking powder not baking soda
- ½ tsp kosher salt
- 2 tsp sweet paprika
- 1 tsp black pepper
- 3 tbsp Buffalo wing sauce optional, plus more to taste
- 1 cooking spray for the rack
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and set a sprayed wire rack in a foil lined rimmed sheet pan.
- Coat. Dry the thighs thoroughly, then toss with the baking powder, salt, paprika, and pepper.
- Bake. Arrange skin side up on the rack and bake 40 to 45 minutes until deep golden and at least 165 degrees F.
- Rest and sauce. Rest 5 minutes, then toss with warmed wing sauce and serve right away.
Notes
Substitutions: Skip the wing sauce for plain crispy thighs, or use barbecue sauce or honey and hot sauce.
Tips: Use baking powder, not baking soda. Dry the skin well and do not crowd the rack.
Storage: Refrigerate 3 to 4 days and reheat on a rack at 400 degrees F until 165 degrees F. Freeze unsauced for up to 3 months.