Crunchy Oven Fried Chicken Thighs

This is a fantastic recipe for crunchy “fried” chicken without all the oil and grease that most fried chicken recipes have. If Oven Fried Chicken Thighsyou want more spice to your chicken, using Old Bay seasoned bread crumbs, or just add more hot sauce to the wet ingredients.

8-10 skinless chicken thighs with all visible fat removed and patted dry with paper towels – this will help keep your chicken extra crunchy

1/2 teaspoon of seasoned salt

1/4 cup of sour cream

1/4 cup of skim milk

1 teaspoon of your favorite hot sauce

2 egg whites

1 teaspoon of lemon juice

2 cups of fine bread crumbs

Pre-heat your oven to 375°F and coat a 9×13 baking sheet with non-stick cooking spray.

I find that it is cheaper to buy my chicken with the skin on and then I take the skin off and trim the fat myself. I don’t mind a little extra work if I save a few dollars in the long run.

Skinless chicken thighs

Once the chicken is free of skin and visible fat, sprinkle with the seasoned salt.

In a medium bowl, combine the sour cream, milk, hot sauce, egg whites, and lemon juice. In a separate bowl, have your bread crumbs ready.

Wet ingredients in the bowl

Wet combined

Bread crumbs

Take each piece of chicken and dip into the wet mixture. Then press into the bread crumbs and coat well. I usually set up the bowls and baking dish on the counter so that I grab the chicken with my left hand and run through the wet ingredients, drop into the bowl of bread crumbs, and then use my right hand to coat with crumbs and place into the baking dish. This helps minimize mess from one bowl into the other.

Dipping the chicken

Covering in bread crumbs

Once all of your chicken is coated in bread crumbs and in the baking dish, spray a light even coat of non-stick cooking spray over the chicken (until the crumbs look a little shiny – usually one pass over each row of chicken). The cooking spray helps the bread crumbs brown in the oven for optimal crunch.

Chicken ready to bake

Bake in the oven for approximately 45 minutes or until the bread crumbs are golden brown and a meat thermometer inserted into the thickest part of the thigh (without touching the bone) read 165°F.

Cooked chicken thighs

Perfectly cooked thighs

This chicken serves up great next to some mashed potatoes and veggies!

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2 responses to “Crunchy Oven Fried Chicken Thighs”

  1. sonomaist says :

    This looks delicious, and I do love fried chicken, but not the calories. I’m thinking of trying it with Panko crumbs, have you ever tried those? They’re a Japanese bread crumb that’s naturally super crunchy. Even after months in the pantry they keep their crunchiness, it’s amazing! I’m thinking these with an oaky, buttery chardonnay, like a Ramey, would be incredible! Cheers!

    • vermontfarmheart says :

      Panko bread crumbs are fantastic! They do tend to keep their crunch longer than some of the other bread crumbs out there. The nice thing about this recipe is that you can use the ingredients you have around your home or use what you like best. Let me know how the recipe goes with the chardonnay and thank you for reading and commenting!

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