Home » Entrées » Chicken Recipes » Extra Crispy Oven-Fried Chicken Thighs

Extra Crispy Oven-Fried Chicken Thighs

by victor

Wonderfully crispy oven-fried chicken thighs on a white parchment paper in a basket.

Oven-fried chicken thighs, that taste just like pan-fried or even deep-fried, but without all the greasy mess and a boatload of extra calories and added cholesterol. And there is no breading involved either. Is that even possible? Yes!!! Are you interested? No doubt, you are. Keep reading. I am certain that once you try them you will be making them again and again. I know I am.

After much success with my extra crispy baked chicken wings, I’ve been experimenting with chicken thighs. I wanted my oven baked chicken thighs, or more precisely, oven-fried chicken thighs, to have the same delicious, extra crispy skin and the tender, super moist interior. Frankly, it did not take much work – I applied the same approach that I used for chicken wings and got the similarly textured, extra crispy chicken thighs that tasted practically like deep-fried. I did make a few tweaks to this recipe based on lessons learned while making extra crispy wings. These tweaks made my chicken thighs even better.

The skin on these chicken thighs is superb – it’s thin, crackly and exceptionally crispy. I can’t imagine thighs getting much crispier than this, even if you deep-fry them. Seriously, it can’t get any better than this.

Crispy chicken thighs, well-browned, on a cooling rack.

The secret to the crispiest oven-fried chicken thighs

The approach to making these amazing oven-fried chicken thighs is based on the solution prompted by Serious Eat’s The Food Lab: In Search of the Best Oven-Fried Buffalo Wings article. A similar approach is used in the Cook’s Country Oven-Fried Chicken Wings recipe. As I mentioned in my chicken wing post, these sources suggest using baking powder to get crispy skin along with a lo-o-o-o-ng, well over an hour, bake at two different temperatures. I am not patient enough for that, so I set out to find a quicker solution with similar or better results. And I found it.

My approach is much simpler and much faster. The thighs are done in just 30 minutes. A little longer if you want additional crispiness. The trick is to use baking powder in combination with convection baking and high heat. I am talking about 425F on convection. The 30-minute blast of high heat will make the skin so crispy that it will look and taste like deep-fried or pan-fried. The baking powder draws the moisture out and aids with crisping up skin.

According to Cook’s Illustrated, tossing chicken wings or thighs with baking powder and salt helps break down the proteins within the skin, as well as aiding in browning. This also aids in obtaining dry skin that crisps up nicely in the oven. While I can confirm 100% that baking powder does help with getting a dry, crispy skin, I am not totally sure about the salt. My recent experiments proved that putting salt on chicken thighs before baking indeed helps achieve much better browning. However, I think the salt make the skin just a tad less crispy. You can see the results with salt (picture above) vs not salt (second picture below). In the end, once you put hot sauce on either, they will taste identical, and absolutely amazing.

A few words on chicken thigh baking time and internal temperature

To get that amazing crispy exterior you need to bake chicken thighs for about 30-40 minutes, depending on your oven and the level of crispiness you desire. They are done when you get a golden brown, super crispy skin and the internal temperature of around 185F. Yes, it’s well above the recommended 165F but trust me, that’s what you want with skin-on, bone-in chicken thighs. They taste so much better when cooked to a higher temperature. The meat inside will be very moist and succulent.

Chicken thighs are forgiving and can be cooked to well above 165F and still be very juicy. As a matter of fact, bone-in, skin on thighs taste under-cooked to me when cooked to just 165F. I like them at about 185F or even a little higher as at that temperature the dark chicken meat becomes fall-off-the-bone tender yet still very, very moist.

Close up of a split open crispy chicken thigh, showing juices running off.

Other benefits of this chicken thigh cooking method

At one time I used chicken thighs that had a thicker skin with a noticeably thicker fat layer underneath. I was afraid that they would not crisp up as well as I wanted them to. To my surprise, most of the fat rendered out during baking, leaving a paper-thin, crispy skin behind. So, no matter what kind of chicken thighs you pick, they will be great for this recipe.

Here is another significant benefit of this baking method. Not only do you get a chicken thigh that tastes like deep-fried but without any oil, but you also get significantly reduced amount of skin fat. This is one of the healthiest ways to cook chicken thighs. There is no oil added whatsoever and most of skin fat is rendered off during cooking. Just make sure to use a cooling rack to keep the grease off.

Personally, I sometimes use a cooling rack and sometimes I don’t. Cleaning the rack after cooking is my main reason. It’s a pain. If you don’t, set the thighs on a paper towel to soak in the grease. Here is how they look when cooked without a rack. Note that this picture is from earlier experiments, where I did not season the thighs with salt, pepper or paprika prior to baking. You can definitely note less browning on them.

Baked chicken thighs showcasing extra crispy skin tops on a baking sheet lined with parchment paper.

The best way to season these oven-fried chicken thighs

Salt, pepper and paprika are all you need for the initial seasoning. I added some paprika for better color. This is not necessary but I appreciate the difference and like the color. After they are done cooking, I let the thighs rest for 5 minutes. This helps them retain their crispiness better. I then toss them with three tablespoons of Buffalo wing hot sauce. It gives the thighs added flavor, a touch of spiciness and a beautiful color, just like on the photo below.

Top down view of golden brown, crispy chicken thighs.

Feel free to increase the amount of hot sauce, or toss the thighs in a 50/50 mix of hot and BBQ sauce. I love this combinations. Or just serve them as is, with your favorite white dipping sauce. One of my favorite fried chicken dipping sauces is this homemade ranch sauce. It goes so well with this chicken.

Looking for more crispy chicken recipes? Check these out:

These baked chicken thighs are extra crispy on the outside and very tender and juicy on the inside. There isn't a more succulent baked chicken thigh than this. They are like deep-fried chicken thighs, only without a mess and all the added calories. Oh, and they only take about 30 minutes to bake. | ifoodblogger.com

Extra Crispy Oven-Fried Chicken Thighs

Recipe for oven-fried chicken thighs that taste just like pan-fried or even deep-fried, but without all the greasy mess and a boatload of extra calories and added cholesterol. 
4.96 from 21 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American
Keyword: baked chicken thighs, crispy chicken thighs, oven fried chicken thighs
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting time: 5 minutes
Total Time: 35 minutes
Servings: 10 servings
Calories: 250kcal
Author: Victor


  • 10 bone-in, skin-on chicken thighs (about 3 lbs, trimmed)
  • 1 Tbsp BAKING POWDER (do NOT use baking soda, it's NOT the same)
  • 2 tsp kosher salt (plus more to taste)
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 3 Tbsp Buffalo wing sauce (plus more to taste; see notes)


  • Preheat oven to 450F
  • Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
  • Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
    Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
    Oven-fried chicken thighs, seasoned with salt, pepper and paprika.
  • Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
  • Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
  • Bake for 30 minutes for moderate crispiness and supreme juiciness.
    Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness. 
  • Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
  • Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.


While I instruct tossing the thighs with three tablespoons of Buffalo wing hot sauce, which is my favorite way to season these thighs, you have numerous options here. You can use a mix of hot and BBQ sauce, or just BBQ sauce, or serve a white dipping sauce on the side. I also like serving my homemade ranch sauce with oven-fried wings, thighs and drumsticks.
As I mentioned in the post above, you have the option to apply salt before baking or after baking, when tossing the thighs with a sauce. Applying salt prior to baking definitely helps with browning. Applying salt after baking seems to produce less browning but a touch crispier skin.
Making these chicken thighs without a convection oven
Convection is a requirement in this recipe as you get better results – as in noticeably crispier skin and a shorter cooking time. You can even easily get away without baking them on a wire rack. However, if you don’t have a convection oven try the method below originally suggested by America’s Test Kitchen. You should get somewhat similar results.
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.
Arrange chicken thighs in single layer on a wire rack placed over a backing sheet. Bake on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees F and roast until golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer thighs to a bowl with a wing sauce of your choice, toss to coat, and serve.


Calories: 250kcal | Carbohydrates: 1g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 691mg | Potassium: 361mg | Fiber: 0g | Sugar: 0g | Vitamin A: 285IU | Calcium: 61mg | Iron: 1mg


You may also like

Leave a Comment



William Drucker December 1, 2019 - 7:46 pm

This is William. I forgot to add my “five stars!”.

victor December 1, 2019 - 7:57 pm

Thank you, William. A five-star rating is much appreciated.

William Drucker December 1, 2019 - 7:45 pm

I never comment on “food” sites BUT ….
This chicken was the easiest and best-tasting in its category. Plus, cleaning was super-easy!
Note: I don’t have a rack, so I doubled-over some aluminum foil, and made a “fan” design, to simulate a rack, and it worked perfectly!

Amanda November 25, 2019 - 3:09 pm

Hi there! Would this work for chicken drumsticks as well! We love this recipe for thighs!! You think 35 mins as well? Can’t thank you enough for this delicious recipie! My kids devour this chicken!

victor November 26, 2019 - 11:26 am

Amanda, it works on drumsticks just as well, I’ve actually made a post on it as well, extra crispy chicken drumsticks. Happy to hear that your family loved the recipe. Thank your rating and feedback.

Leigh November 15, 2019 - 3:47 pm

Hi Victor, I have been reading the comments and can’t wait to try this recipe! I would like to ask your opinion. I noticed you also have made these in an air fryer. I’ve been toying with the idea of buying one but isn’t it basically the same as as using a convection oven? I don’t want to invest in one if there isn’t much of a difference. Thanks!

victor November 16, 2019 - 6:19 pm

Hi Leigh, yes, it’s very similar to convection oven, and I can get similar results from both. That said, I think air fried food is a bit more flavorful. Essentially, it’s a broiler with convection, not oven with convection. As well, an air fryer uses a lot less electricity, doesn’t warm up kitchen as much, and doesn’t require preheating. My wife and kids prefer using an air fryer, finding it easier to use. We love ours so much, and use it so often, that we got it a friend, in case the original one breaks or when we need more cooking surface.
Best air fryer

linda Mathison October 4, 2019 - 6:57 pm

I am soooooooo excited to try this. I know that someone asked about cooking in a gas oven and you weren’t sure if gas had convection bake, but it does. So I am making this on Sunday for our football party at our house, GO PACKERS, and I will let you know how it works in a gas oven on convection bake.

victor October 4, 2019 - 7:51 pm

Glad to hear it, Linda. I’d love to hear how it turns out.

Lori September 5, 2019 - 10:47 pm

I very much liked this! I’m not much of a baked chicken fan, nor a meat-on-the-bone fan, but this was so good. It even looked like your picture (crispy, beautifully browned, and mouth-watering). I had to follow the regular oven instructions—you should put those into the recipe itself—since I don’t have a convection oven and it still worked. I needed slightly less time on the second part. Also, it needs so little sauce to cover it at the end, it’s great (I don’t have to drown my chicken in bbq sauce). Thanks!

victor September 8, 2019 - 8:01 pm

You are very welcome, Lori. Thank you for your feedback. I will put the alternative instructions on the body of the recipe. Be sure to check out my other recipes, I am sure you will find quite a few more that will surprise you.

Melissa September 4, 2019 - 8:49 pm

what is the point of starting oven at 450? im worried i am missing a step. i am reading that you start oven at 450, but you drop it to 425 before you actually put anything in the oven. am i overlooking something or why not just start at 450? note: i am using a convection oven. thanks!

victor September 5, 2019 - 10:16 am

The temperature drops when you put cold food in the oven. I start at 25 degrees higher to account for that.

Melissa September 5, 2019 - 11:48 am

Great tip! Thank you for that! Also really appreciated the comment you made about making sure to leave in long enough and that the thighs are giving. I have made similar yep things in past and worry so much about setting out. This time I didn’t let that stop me and left it in longer and the result was super moist with a magical level of crisp. I then put homemade teriyaki sauce. Delicious. Thank you for those fabulous tips, they made all the difference m

victor September 8, 2019 - 8:19 pm

You are very welcome, Melissa, glad I could help. Thanks for the feedback!

Susan September 3, 2019 - 11:24 pm

The chicken was pretty good – the skin was crispy but the baking powder/seasoning mix burned black on top. I will try it again.

victor September 5, 2019 - 10:20 am

Everyone’s oven bakes differently as they say. You may want to adjust the time and/or temperature and it will be perfect.

RAMON MARIO MUNOZ JR. August 29, 2019 - 1:13 am

Would you be so kind as to send me the extra crispy chicken recipe to my email and sign me up for futter recipes please!

victor September 1, 2019 - 7:15 pm

Hi Ramon. Sent you the recipe but you will need to subscribe yourself as you will be asked to confirm subscription via your email.

Ann August 22, 2019 - 1:08 pm

I was good til I got to the convection part. I do not have a doggone convection oven!

victor August 22, 2019 - 2:12 pm

Darn! Convection makes a huge difference. Though, you could try making these without the convection following the instructions in the comments.

Leslie Mertens September 12, 2019 - 6:31 pm

Please add regular oven instructions.

victor September 12, 2019 - 8:25 pm

Added in the notes of the recipe. Enjoy!

Sarah September 7, 2019 - 4:43 pm

I do not see any instructions in comments for cooking in regular oven. Please explain

victor September 12, 2019 - 8:24 pm

Comment dated Oct 28 2018. But I added them in the notes of the recipe. Enjoy!

Nova August 2, 2019 - 5:48 pm

I don’t have a convection oven. Will this not work for me?

victor September 12, 2019 - 8:24 pm

Added instructions for regular oven in the notes of the recipe. Enjoy!

Betsi Bauer July 16, 2019 - 8:42 pm

This turned out perfectly! I followed your instructions and cooked 3 thighs and a breast for 40 minutes in convection! Next time I will add cayenne to the rub as was previously suggested. Thank you for an easy and quick chicken dish!

Linda June 21, 2019 - 9:37 am

I made this last night and it was very good only thing I changed was what I seasoned my chicken with. Thanks for sharing this.

Brenda June 1, 2019 - 4:29 pm

What if I don’t have a convection oven? What temp to use on conventional?

victor June 2, 2019 - 9:39 am

Hi Brenda, please check my response from October 29 2018, someone has already asked this question. Hope it helps.

Sarah May 28, 2019 - 2:16 pm

So simple and so delicious! Definitely will be making on the regular!

Carolyn May 10, 2019 - 7:16 pm

WOW. Made this tonight, and they were AH-MAZING. So quick and easy, and even my 1yr old and 3yr old loved it. I’ll be trying this out with some different spice rubs, but this method is truly life-changing! Thanks for sharing!

Candace Joseph May 22, 2019 - 5:17 pm

How can I prepare boneless and skinned

Melissa September 29, 2019 - 4:07 pm

I have a gas stove, is going to come out the same? I’m getting ready to try it. Looks do yummy.

victor September 30, 2019 - 10:42 am

Melissa, I don’t have a gas stove so I can’t say. I suspect that by virtue of it being a gas stove it won’t have a convection function. If so, the results will be different.

Sarah fletcher October 27, 2019 - 11:02 pm

Has anyone tried the non-convection recipe? And if so how did it turn out.

Patty April 30, 2019 - 1:26 pm

What if you don’t have a convection oven?

victor May 2, 2019 - 9:35 am

Hi Patty, please check my response from October 29 2018, someone has already asked this question. Hope it helps.

Melinda March 30, 2019 - 12:34 am

Delicious, juicy and easy to make. Trying your pork chops next😊

Beverly Morton March 11, 2019 - 1:51 pm

I wonder if this can come out the same with a regular oven?

victor May 2, 2019 - 9:36 am

Hi Beverly,

No, they won’t be the same but you can get close. Check my response from October 29 2018, someone has already asked this question. Hope it helps.

Nancy Brousseau March 4, 2019 - 4:14 pm

Recipe sounds great but I don’t have a convection over, guess I will skip trying this.

whitney February 23, 2019 - 10:45 am

hi! we don’t have a convection oven… thoughts on temperatures and timing?

victor February 23, 2019 - 11:17 am

Whitney, I responded to this questions above, on October 28th, 2018.

Nakita February 21, 2019 - 2:16 pm

These were absolutely delicious. Added my famous homemade barbecue sauce after and my boyfriend has already asked for them again this week!

victor February 21, 2019 - 3:18 pm

Good to hear that, Nakita. Enjoy!!!

Susan February 16, 2019 - 10:18 pm

I used this recipe tonight and it was a hit! I generally don’t even like thighs 😊 They tasted so good I didn’t use any sauce at all. Like I said, I don’t even like thighs and I ate two!! Just wish I would have read your comments on keeping the thighs more towards the center of the rack. My brand new oven got blasted, more on one side than the other. Oh well, self-clean it is! Now my family wants the wings!

victor February 16, 2019 - 10:22 pm

😉 You must try those wings. Just make sure to buy enough.

Sherry February 7, 2019 - 2:32 pm

We tried your Air Fryer Crispy Chicken Wings amd love them. I’m interested in trying this recipe in the air fryer and read above where you said it’ll work. At what temperature and length of time should the thighs be cooked in the air fryer? I’m looking forward to trying this recipe! Thanks!

victor February 7, 2019 - 7:31 pm

Sherry, I just made these chicken thighs in my air fryer the other day. I cooked at 400F, 10+10+5, flipping twice. Turned out great. Most of my cooking is done at higher temps, 400F-410F, it makes food crispier on the outside and more juicy inside. There are some exceptions of course.

Jessie January 30, 2019 - 7:19 pm

So awesome – so crispy. Husband says def going into the rotation!! Can’t wait to try the chicken wings !!

Jess January 25, 2019 - 7:29 am

Outstanding! So crispy inside and so succulent inside. Will be making again soon for sure.

Melinda January 24, 2019 - 11:17 pm

This chicken was crispy and juicy. Dipped it in buffalo wing sauce and ranch, Double delicious 🍗🙂

Bev January 21, 2019 - 3:16 pm

I’ve made these thighs fives times, exactly as written. They are amazing and addictive. The recipe now owns a spot in my favorites file!. Thank you.

victor January 21, 2019 - 3:18 pm

Wow, it’s an honor for me, Bev. Thank you so much for the kind words. So happy that you liked my recipe.

Sylvia January 18, 2019 - 12:26 pm

The thighs, and drumsticks, were absolutely delicious! This is my new go-to chicken recipe! I was really surprised at the crispiness of the skin with the use of baking powder. Excellent!

Vickie January 12, 2019 - 10:53 pm

Very moist and crispy skin but you could taste the baking powder and left a horrible after taste.

victor January 12, 2019 - 11:56 pm

You are sensitive to aluminum. Some people are, like some are sensitive to gluten. I suggest using aluminum-free baking powder or skipping it altogether.

Dee January 11, 2019 - 12:07 pm

Yep, I made these last night and the guys loved them. They were crispy on the outside and incredibly juicy inside!!! Next time I will add a little cayenne to the rub and make sure to coat each piece really well.
I served with a choice of Ranch, Buffalo Hot Sauce and General Tso sauce. It was a big hit!
This will be my “go to” chicken dinner.

Patti January 5, 2019 - 5:56 pm

Hi .. I plan on trying this recipe it sounds delicious.. Can you use boneless chicken thighs also and the convection oven ?

victor January 5, 2019 - 6:02 pm

I never tried but boneless should be OK. Skinless – those will dry out when cooked on convection.

Colleen January 2, 2019 - 9:04 pm

I made these chicken thighs tonight just as the recipe is except I didn’t toss it in any sauce afterwards & it was delicious!!!! My husband who is very picky really likes it and said I could make this again!!! I baked mine 35 minuets and they were crispy & moist! Thanks for a great recipe!

victor January 3, 2019 - 6:14 pm

You are very welcome. These chicken thighs are some of my all time favorite.

Jane December 17, 2018 - 12:00 pm

I made this last week. After the chicken was finished baking ( I don’t have convention oven, but I did use wire rack.) I put aluminum foil on sheet pan and poured bbq sauce in a thin layer then placed cooked chicken on top, then poured bbq sauce on top. Baked for approximately 20 min more at 350. My family is still talking about it. They say it’s the best chicken they’ve ever tasted. I think the baking powder was the secret the chicken was juicy inside and even with the bbq sauce the crust was still nice and crunchy. Definitely a keeper!!!!

victor December 17, 2018 - 7:25 pm

Thank you for posting your feedback, Jane. I am so glad to hear every time someone makes my recipes and finds them enjoyable.

Steve December 11, 2018 - 11:03 am

Thanks for what looks to be an amazing recipe. Do you think I could do this in either my gas or charcoal (Weber) grill? Both can be used with indirect heat and have lids.

victor December 11, 2018 - 1:46 pm

No problem. I don’t think you will get the same results as this method relies on convection, i.e. high velocity heat to get the level of crispiness that it gets. My favorite way to cook chicken thighs on a charcoal grill is to grill them over direct heat with just enough charcoal to not burn the meat too quickly. I would spread red hot charcoal on the bottom of the grill and grill for 15 minutes, covered, then flip and grill for 15 minutes more. Depending on the heat level, this may be enough or I can continue for a little longer. This make a wonderful crispy skin and a juicy interior. Not the same, not as crispy, but exceptionally tasty.

Cynthia Borst December 5, 2018 - 10:46 am

Hello I cannot wait to try this recipe. However I have chicken dummies and could not find the temp to oven bake them on convection setting? I want to use this exact recipe but with dummies can you give me a convection cooking time? Thanks!

victor December 5, 2018 - 12:37 pm

Cindy, here is the same recipe modified for drumsticks: https://ifoodblogger.com/buffalo-style-baked-chicken-drumsticks/

KAREN JORDAN November 29, 2018 - 2:42 pm

I made this and it was really nice, quite easy to do crisp up nicely in the convection oven, it’s a keeper for me.

victor November 30, 2018 - 9:42 am

Great to hear it! Thank you for your feedback.

Julie November 29, 2018 - 9:47 am

Amazing recipe, my family loved it. Will be making again for sure.

Monique November 28, 2018 - 8:13 am

Victor, this was superb, just like the pics, very crispy. My only problem is it made a mess in the oven, the grease splattered all over it. Sides, oven door, all surfaces. What do you suggest?

victor November 28, 2018 - 10:19 pm

Hello, Monique. The problem is fat. Try to trim it off as much as you can, it will help. There are thighs that are yellow and fatty, then there ones that have thin, whitish skin, with little to no fat. I like using those. You seem to be in Canada judging by your email. Try Costco, they have chicken thighs like that. Also Walmart.

I also bake mine on a large, 16″ x 21″ baking sheet. I keep the thighs closer to the center and away from the sides. This will also help with the grease splatters.

Nancy Stevens November 23, 2018 - 10:54 pm

At what point do you apply the sweet paprika?

victor November 24, 2018 - 12:21 pm

At the very beginning, together with the rest of the seasonings.

Alison Hutchins November 15, 2018 - 1:52 pm

Hullo; the recipe sounds delicious. I applaud your skill and ability to relate all the information one learns as one develops a new recipe. As an amateur chef I know it takes time and energy to so thoroughly deliver a complete recipe so others will easily prepare it.

I am, however, quite frustrated: I have used all my known methods to format the text without the photos unsuccessfully. I have been on other sites where one can choose whether or not to print the images. I do not need them and they waste ink. The site owner (you) can create a printable version which takes fewer pages and delivers what is needed: your very well written instructions . I don’t ever mind printing a small photo located at the upper right corner of a recipe, unless I can delete it. Some people live on a tight budget. Every print job costs. I think you are the kind of person who will take things like that into consideration.

I live with my 95 and a half year old Father, who loves chicken thighs: I plan to prepare this soon for him. I ended up downloading the whole thing to files. Now to try to find a way to print just the text. Thank you for all your long hours in the kitchen, I love nothing more than that as well. Thank you for your skill in writing. I do hope you will email me a reply.

victor November 15, 2018 - 2:45 pm

Hm, never thought of that but you raise a valid point. Fortunately, the recipe plugin I use features disabling images on the print page, which I already did. So, no more pictures on print pages.

jane Weddle December 9, 2018 - 2:26 pm

To avoid printing the pictures, you might try to “copy” and “paste” the text portion only, of the recipe, to a new word document.

victor December 9, 2018 - 2:27 pm

The printing has been fixed and pictures are excluded from printing now.

Sue November 13, 2018 - 2:28 pm

Could we cook these thighs in an air fryer oven? They sound great!

victor November 13, 2018 - 6:53 pm

Yes, you can. The results will be very similar, I’ve tried.

jj October 29, 2018 - 8:53 pm

oh my goodness! these are the best oven fried chicken thighs that I ever tasted. they are ridiculously tasty. i made a dozen for dinner tonight and served with spaghetti and white wine sauce. everyone kept going
‘mmmmmm’ while eating dinner. i am making more tomorrow.

victor October 30, 2018 - 7:36 am

Glad to hear that you liked my recipe. Spaghetti and white wine sauce sounds like a great side for chicken thighs.

Reda Broderick October 29, 2018 - 2:41 pm

Hi Victor,
I don’t have a convection oven. Could I still get that crispiness in a regular oven ? Thanks.


victor October 29, 2018 - 5:46 pm

Hi Reda,

I am going to re-post my answer to the same question that was asked in the Extra Crispy Baked Chicken Wings post. It should work for the thighs too.

Convection is a requirement in this recipe as you get better results – as in noticeably crispier skin and a shorter cooking time. You can even easily get away without baking them on a wire rack. However, if you don’t have a convection oven try the method below originally suggested by America’s Test Kitchen. You should get somewhat similar results.

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.

Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to a bowl with wing sauce of your choice, toss to coat, and serve.

I swear by my method though 😉

Christine December 20, 2018 - 8:16 am

Could you make this with chicken breasts?

victor December 20, 2018 - 9:30 am

Christine, this recipe won’t work with chicken breasts as convection will dry them out. Here is a great recipe that will produce similar results with chicken breasts: https://ifoodblogger.com/oven-roasted-bone-in-chicken-breast/. They are great without any sauce, but you can toss them in hot sauce like the thighs after baking.

Brenda October 29, 2018 - 12:25 pm

Will this recipe work for drumsticks? If so, what adjustments need to be made?

victor October 29, 2018 - 12:45 pm

Yes it will and I have a recipe for them. The link is just above the thigh recipe.

Marian October 29, 2018 - 10:42 am

I don’t have a convection oven, how would you cook in a regular oven?

victor October 30, 2018 - 7:13 am

See my response below.

Helen at the Lazy Gastronome October 28, 2018 - 9:20 am

This chicken looks so moist and flavorful – that picture of you pulling it apart with your fingers made my mouth water just looking at it! I’d be honored if you shared it at our What’s for Dinner linky party.

Kai P October 27, 2018 - 10:20 pm

Hi there. We made these crispy oven fried chicken thighs for dinner today. I was a little skeptical about the baking powder and convections and started with just 4 chicken thighs. I put the salt and spices before putting in the oven and tossed in BBQ sauce afterwards. Holy smokes! What an amazing contrast between the crispy skin and the tender, moist meat. After the initial success we went ahead and made 12 more. This is our new favorite chicken thigh recipe without a doubt. I will be experimenting with different finishing sauces.

victor October 28, 2018 - 9:44 am

Very happy to hear about your success, Kai. Try Duff’s hot wing sauce and Duff’s BBQ sauce. Those two are at the top of my favorite sauces.

Anna November 2, 2018 - 9:21 pm

Do we need to turn the chicken wings 1/2 way with the convection oven?

victor November 3, 2018 - 8:08 am

No, you don’t. Grease will run down during cooking. If you do, the skin won’t crisp up properly.

Karen February 3, 2019 - 5:26 pm

Love this recipe!