These oven-“fried” chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
I only gave 4 stars due to the fact that 1 critical process is SKIPPED.
Please, Please, PLEASE season your meat BEFORE you dredge it in the flour!
DO NOT just rely on the seasonings IN the flour for your flavor punch,
it's something I have done for over 20 yrs now and wish I'd started doing sooner.
Your Welcome ;-)
CRUST WAS GREAT BUT THE MEAT WAS RATHER BLAND.IT WAS O.K. BUT DOUBT I WILL MAKE AGAIN UNLESS I MARINATE CHICK FIRST THEN ADD CRUST.
Read MoreI only gave 4 stars due to the fact that 1 critical process is SKIPPED.
Please, Please, PLEASE season your meat BEFORE you dredge it in the flour!
DO NOT just rely on the seasonings IN the flour for your flavor punch,
it's something I have done for over 20 yrs now and wish I'd started doing sooner.
Your Welcome ;-)
Thighs came out crispy and juicy. I used a baking rack instead of parchment paper. Next time I’ll use less flour, there was so much left over and I’ll add a little more seasoning to the breadcrumbs and flour.
This is almost identical to the way I make oven fried chicken. It can be used for boneless or any part of the chicken as needed. I use whole wheat panko crumbs, and for the last ten minutes of baking I sprinkle with freshly grated parmesan cheese, and that makes it over the top delicious.
So delicious and easy! We made it gluten-free and used Weber Kick’n Chicken seasoning and Ian’s Gluten-Free panko breadcrumbs on boneless chicken thighs. We’ll be making this again and again! Great recipe! Thank you!
They turned out very good & crispy breading. I would like a little more flavor out of the breading & spices, but the chicken was tender & juicy.
I took the skin off of the chicken thighs so it was less fat. Followed the recipe exact and it came out perfect.
This will now be a regular in my house. Delicious. Only one change. We do not like highly
seasoned food ( hot stuff ). I substituted with Italian Seasoning.
Wish I had taken a photo.
Easy to make and delicious. I had some really big thighs, so one piece was a meal. Served with potatoes.
I just now made the chicken. I had to use regular bread crumbs but it came out really good. Nice and moist.
CRUST WAS GREAT BUT THE MEAT WAS RATHER BLAND.IT WAS O.K. BUT DOUBT I WILL MAKE AGAIN UNLESS I MARINATE CHICK FIRST THEN ADD CRUST.
Easy recipe to follow, well written. I followed the instructions exactly and they came out "beautiful" There were two comments made by my husband. 1) These are good 2) Why haven't you made them before.
A+ for crispness. B for seasonings. (It was a little bland). As another reviewer noted, 2 cups of flour is too much. I only used a tad more than one cup. I'd definitely make this again, but would add more seasoning.
If I had made it as written, we wouldn't have liked it.... so I left out the cayenne! Delish! Well, I over baked it a tad.... It will be a regular on my rotation now. Thanks for sharing!
This was delicious! It tasted like fried chicken with the skin on. I used boneless, skinless chicken thighs. I followed the recipe exactly. The flavor was great, the breading was crispy and the chicken was tender.
Will makes this one again & again! So delicious and easy to make! Better than take out!
My kids cannot get enough of this. They would like it if I made it every night. Really good kid friendly dish.
Nope I just loved it
It was delicious seasoned the chicken with lemon pepper before coating and used Italian bread crumbs..yummm
Excellent recipe! Made this last night and we loved it! Only thing i did differently was added more of the spices that were in the recipe to the flour and the panko crumbs.. will be making this again
Chicken cooks well, nice and moist. Needed to be spiced up so added more cayenne plus some thyme and rosemary.
The recipe was easy and the results were very good. I used 1/2 the amounts for the breading, 2 eggs , and four over-sized thighs. Bakingtime was about 45 minutes at 400. Will make again in the future
The video shows a tsp of cayenne pepper and a tsp of garlic. I HIGHLY recommend that! As others have said, seasoning in the recipe is not enough. Other option is to season the chicken well before the flour. And for sure, do not over cook! Love the crunch! Will be making again and again.
It was pretty good, I used half seasoned pinko and half plain. You’d swear it was fried chicken, I also sprayed it with a little olive oil before baking.
Taste was good. Instructions were easy to follow. Next time I will spray nonstick oil to the parchment paper to keep the chicken from sticking to the paper. Takes a little longer than 40 minutes to cook
My husband and I love this juicy, crunchy chicken. I increased the cayenne to 1/4 tsp, divided; the garlic powder to 1/2 tsp, divided and added 2 tsp paprika, divided. So good!
