Shake and bake chicken thighs skin#
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. A similar approach is used in the Cook’s Country Oven-Fried Chicken Wings recipe. 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. The secret to the crispiest oven-fried chicken thighs Seriously, it can’t get any better than this.
I can’t imagine thighs getting much crispier than this, even if you deep-fry them. The skin on these chicken thighs is superb – it’s thin, crackly and exceptionally crispy. These tweaks made my chicken thighs even better. I did make a few tweaks to this recipe based on lessons learned while making extra crispy wings. 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 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. I know I am.Īfter much success with my extra crispy baked chicken wings, I’ve been experimenting with chicken thighs. I am certain that once you try them you will be making them again and again. Is that even possible? Yes!!! Are you interested? No doubt, you are.
And there is no breading involved either. 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.
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