Baked Crispy Chicken Thighs

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Baked Crispy Chicken Thighs

Wondering how to make the crispiest baked chicken thighs of all time? You’ve come to the right place. This simple recipe, which calls for just a few ingredients you probably already have on hand, will quickly become a mainstay in your dinner rotation.

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Crispy Baked Chicken Thighs Ingredients

Here’s what you’ll need to make this recipe for crispy baked chicken thighs:

Chicken Thighs
Opt for skin-on, bone-in chicken thighs for the crispiest and most flavorful results.

Seasonings
These baked chicken thighs are simply seasoned with salt, pepper, and garlic powder. You can add spices and seasonings to taste (try cayenne pepper to turn up the heat or paprika for smokiness).

How to Make Baked Chicken Thighs In the Oven

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It truly couldn’t be easier to bake crispy chicken thighs. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated recipe:

Pat the chicken thighs dry with a paper towel, then gently lift the skin and season to taste. Replace the skin and set the chicken on a wire rack in a broiler pan or on a baking sheet. Bake in an oven preheated to 475 degrees F until the skin is golden. Reduce the heat to 400 degrees F and continue cooking until the juices run clear.

A digital thermometer inserted into the thickest part of the thigh should read 165 degrees F.

What to Serve With Crispy Baked Chicken Thighs

These simple baked chicken thighs will work well with any of your favorite side dishes, from French fries or macaroni and cheese to roasted veggies or a side salad. For delicious inspiration, explore our collection of 30 Best Side Dishes for Chicken, No Matter How You Cook It.
  Spätzle (aka Spaetzle) (aka Spaetzle)

How to Store Baked Chicken Thighs

Store the baked chicken thighs in a shallow airtight container or wrapped in foil in the fridge for up to four days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise

“Hallelujah,” raves Leah Ann McCarthy Burch. “I love this chicken recipe! I can now have crispy-skinned chicken from the oven! This is a big hit with the family: More nutritious than pan-fried and inexpensive as well.”

“This was amazing,” according to Paulyshel. “Can’t believe how great it was with only those simple spices. I used chicken breasts (bone-in, skin on) because I accidentally thawed the wrong type of chicken. It was still great — and juicy, which in my opinion, chicken rarely is.”

“A staple in my house,” says Sully. “The best way to make chicken! Easy and tasty. I play around a little with the spices — sometimes rosemary, sometimes oregano or smoked paprika.”

Editorial contributions by Corey Williams

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