Extra Crispy Irish Oven-Fried Chicken Thighs Recipe

Introduction

These extra crispy Irish oven-fried chicken thighs deliver a golden, crunchy coating with juicy, flavorful meat inside. Perfectly seasoned and baked in the oven, this recipe offers a healthier alternative to traditional frying without sacrificing that satisfying crispiness.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
2. Step 2: In a large bowl, marinate the chicken thighs in buttermilk for at least 15 minutes to tenderize and flavor the meat.
3. Step 3: In a shallow dish, combine panko breadcrumbs, flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder.
4. Step 4: Remove each chicken thigh from the buttermilk, allowing excess to drip off, then dredge thoroughly in the breadcrumb mixture to coat evenly.
5. Step 5: Arrange the coated chicken thighs on the prepared baking sheet. Drizzle melted butter over the top for extra crispiness.
6. Step 6: Bake for 40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Serve hot.

Tips & Variations

• For an extra boost of flavor, add a pinch of cayenne pepper to the breadcrumb mixture for some heat.
• Use skinless chicken thighs if you prefer less fat, but the skin helps achieve a crispier texture.
• Substitute buttermilk with plain yogurt thinned with a little water if buttermilk is unavailable.
• To keep the coating crunchy, avoid stacking the chicken pieces on the baking sheet while baking.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-15 minutes to retain crispiness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used but they may cook faster and turn out less juicy than thighs. Adjust baking time accordingly and watch carefully to avoid drying out.

Do I have to marinate the chicken in buttermilk?

Marinating in buttermilk helps tenderize the chicken and adds flavor, but if you’re short on time, you can skip this step. The coating will still provide great texture and taste.

Extra Crispy Irish Oven-Fried Chicken Thighs Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Enjoy extra crispy, oven-fried Irish-style chicken thighs marinated in buttermilk and coated with a flavorful blend of panko breadcrumbs, flour, and spices. This easy baked recipe delivers juicy, tender chicken with a perfectly crunchy crust—ideal for a comforting dinner.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk

Coating

• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder

Finishing

• 2 tablespoons melted butter

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking and help with even cooking.
2. Marinate Chicken: In a large bowl, immerse the chicken thighs in buttermilk and let them marinate for at least 15 minutes. This step tenderizes and infuses flavor into the chicken.
3. Prepare Coating: In a shallow dish, mix together the panko breadcrumbs, all-purpose flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder until combined evenly.
4. Coat Chicken: Remove each chicken thigh from the buttermilk, allowing the excess to drip off, then thoroughly dredge in the breadcrumb mixture to ensure every surface is coated well.
5. Arrange and Butter: Place the coated chicken thighs spaced out on the prepared baking sheet. Drizzle the melted butter evenly over the tops to help create an extra crispy golden crust.
6. Bake: Bake the chicken in the preheated oven for 40 minutes, or until the coating is golden brown and crisp, and the internal temperature reaches 165°F (74°C). Serve immediately while hot for the best texture and flavor.

Notes

• Marinating in buttermilk is key for tender and juicy chicken.
• Use a thermometer to check internal temperature for food safety and best results.
• Drizzling melted butter before baking helps crisp the breading beautifully.
• For extra flavor, consider adding cayenne pepper or hot paprika to the coating mix.
• Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

Keywords: crispy chicken thighs, oven-fried chicken, Irish chicken recipe, buttermilk chicken, baked chicken recipe, crispy chicken, easy dinner