Crispy Chicken Thighs
User Reviews
4.8
Crispy Chicken Thighs
Description
The Crispy Chicken Thighs recipe enhances classic roasted thighs by applying a blend of baking powder, paprika, garlic powder, salt, and pepper. The baking powder acts on the skin during baking at 425°F, promoting a crisp surface without drying the meat. The dry skin is necessary to start, so thorough patting removes moisture, supporting crisping. The seasoning adds subtle smoky notes from paprika and warmth from garlic powder.
This method yields chicken thighs with a crispy, flavorful skin and tender, juicy meat beneath. Baking on a parchment- or foil-lined baking sheet spaced apart prevents steaming and aids browning. Optionally, broiling briefly at the end can intensify crispness but requires careful attention to prevent burning.
The thighs can be served on their own or alongside roasted vegetables, salads, or grains. Using a meat thermometer ensures safe cooking to 165°F internally. Variations in cooking time may occur depending on whether convection or air fryer oven settings are used or boneless thighs are substituted.
For crispier skin, broiling just a couple of minutes after baking is effective. Baking on a wire rack allows fat to drip away and promotes even crisping, though leaving the meat in direct contact with the pan can help maintain juiciness. Baking powder must be used rather than baking soda for the crisping effect.
Ingredients
- 5 chicken thighs bone-in, skin-on
- 2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking oil.
- Dry bone in chicken thighs with paper towels well to remove any extra moisture.
- Place all the baking powder, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
- Rub the spice mix evenly over each thigh.
- Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
- Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don't have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for donesness after about 25 minutes.
- Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.
Notes
- Do not substitute baking soda for baking powder; it won’t crisp the skin properly.
- For extra crispy skin, finish under the broiler for 1-2 minutes but watch closely to avoid burning.
- You can bake thighs on a wire rack over the pan to allow juices to drip, which can make skin crispier but potentially less juicy.
- Use a meat thermometer to check doneness at 165°F to ensure safe and juicy chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 490mg | 20% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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