Extra Crispy Irish Oven-Fried Chicken Thighs Recipe Guide Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
