4.8 from 789 votes
Crispy Chicken Thighs
These Crispy Chicken Thighs feature bone-in, skin-on pieces coated with a spice mix including baking powder to encourage extra crispiness. The baking powder helps the skin render and crisp during baking at a high temperature, resulting in a crunchy textured exterior while keeping the meat moist. The seasoning adds a mild smoky and savory flavor, making them a tasty main protein.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
5
Servings
Calories:
251 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Servings
Amount Per Serving
Calories 251
% 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.