Extra Crispy Irish Oven-Fried Chicken Thighs Recipe Guide Recipe

Introduction

Enjoy the perfect balance of crunch and flavor with these extra crispy Irish oven-fried chicken thighs. This recipe combines a buttermilk marinade and a seasoned panko coating for irresistibly tender and crispy chicken, baked to golden perfection.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a large bowl, marinate the chicken thighs in buttermilk for at least 15 minutes to tenderize and infuse flavor.
3. Step 3: In a shallow dish, mix together panko breadcrumbs, flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder evenly.
4. Step 4: Remove each chicken thigh from the buttermilk, letting the excess drip off, then thoroughly coat it in the breadcrumb mixture.
5. Step 5: Place the coated chicken thighs on the prepared baking sheet in a single layer. Drizzle melted butter over each piece for extra crispiness.
6. Step 6: Bake for 40 minutes, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Serve immediately while hot.

Tips & Variations

• For even crispier chicken, double-dip the thighs by repeating the buttermilk and breadcrumb steps before baking.
• Swap smoked paprika for cayenne pepper to add a spicy kick to the coating.
• Use fresh herbs like rosemary or parsley in place of dried thyme for a brighter flavor.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skin-on chicken breasts can be used, but cooking time will be shorter. Watch carefully to avoid drying out the meat.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh for an accurate reading.

Extra Crispy Irish Oven-Fried Chicken Thighs Recipe Guide Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

This recipe for Extra Crispy Irish Oven-Fried Chicken Thighs delivers a golden, crunchy exterior with tender, juicy meat inside. Marinated in buttermilk for moisture and coated in a flavorful blend of panko breadcrumbs and spices, these chicken thighs bake to perfection in the oven, offering a healthier alternative to traditional frying without compromising on crispiness or taste.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk

Breading Mixture

• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder

Finishing

• 2 tablespoons melted butter

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking and ensure easy cleanup.
2. Marinate Chicken: Place the chicken thighs in a large bowl and pour the buttermilk over them. Allow the chicken to marinate for at least 15 minutes, which helps tenderize the meat and infuse it with flavor.
3. Prepare Breading Mixture: In a shallow dish, combine the panko breadcrumbs, all-purpose flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder. Mix well to evenly distribute the spices.
4. Coat Chicken Thighs: Remove each chicken thigh from the buttermilk, letting the excess drip off. Dredge thoroughly in the breadcrumb mixture, pressing gently to ensure an even, thick coating on all sides.
5. Arrange for Baking: Place the coated chicken thighs on the prepared baking sheet in a single layer. Drizzle the melted butter evenly over the top of the chicken pieces to promote extra crispiness during baking.
6. Bake Chicken: Bake in the preheated oven for 40 minutes or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety. Serve the chicken hot for the best texture and flavor.

Notes

• Marinating the chicken overnight in buttermilk will yield even juicier and more flavorful meat.
• For an even crispier crust, you can double dredge by dipping the chicken back in buttermilk and then in the breadcrumb mixture a second time.
• Use a meat thermometer to check doneness for perfectly cooked thighs every time.
• If you prefer spicier chicken, add cayenne pepper or hot paprika to the breadcrumb mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: Irish fried chicken, crispy oven chicken, buttermilk chicken thighs, baked chicken recipe, panko crust chicken, easy chicken dinner