Why We Love This Crispy Chicken Thighs Recipe
I love making baked chicken thighs for easy dinners, and when I want them extra crispy, I start by dredging and coating them in an herb-filled breading.
Crispy. These baked chicken thighs are just as crispy as if they were deep fried! Juicy. The chicken stays so moist throughout cooking. Less Mess. No messy frying oil to contend with!
Variations on Crispy Oven Baked Chicken Thighs
This chicken thigh recipe starts with a breadcrumb mixture that includes paprika, garlic powder, and onion powder. This leaves you with a simple but savory flavor that’s perfect for everyday dinners. You can easily add your preferred spices and herbs into the breading mixture before dredging. Try a mix of dried rosemary, oregano, and sage, or just add Italian seasoning. Chicken seasoning will create a savory flavor, or add dry ranch mix (the kids love this!). For a kick of heat, add ½ to 1 teaspoon of cayenne pepper with the other ingredients listed in the recipe card.
How to Store and Reheat
These breaded chicken thighs will be at their crispiest if served straight out of the oven. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
How to Freeze
Let thighs cool to room temperature, then store them in resealable, freezer-safe bags. Freeze up to 3 months, and defrost in the fridge before reheating in the oven. They will not be as crispy as if you served them fresh, but they will still be flavorful.
Serving Suggestions
Serve these crispy, oven-baked chicken thighs with all your favorite, comforting side dishes. They pair well with creamy mashed potatoes, cheesy macaroni casserole, creamed corn, and Air Fryer ranch broccoli.
More Chicken Thigh Recipes To Try
Honey Garlic Chicken Thighs Grilled Chicken Thighs Air Fryer Chicken Thighs Instant Pot Chicken Thighs More of the best chicken thigh recipes!
How to Make Crispy Chicken Thighs Step by Step
Dredge the Chicken: Preheat your 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 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. In the second bowl, beat 2 large eggs and 2 tablespoons of water together. Finally, combine 2 cups of Panko breadcrumbs, the remaining 1 teaspoon of kosher salt, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in the third bowl. Dredge 2 pounds of chicken thighs 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. Drizzle with Oil: Place the chicken thighs onto the prepared pan. Drizzle 2 tablespoons of olive oil on top of the thighs. Bake the Chicken: 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!
