Best Crispy Oven Fried Chicken Thighs
Ingredients
- 10 bone-in, skin-on chicken thighs (about 3 lbs, trimmed)
- 1 Tbsp BAKING POWDER (do NOT use baking soda, it's NOT the same)
- 2 tsp kosher salt (plus more to taste)
- 2 tsp sweet paprika
- 1 tsp black pepper
- 3 Tbsp Buffalo wing sauce (plus more to taste; see notes)
Instructions
- Preheat oven to 450F
- Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
- Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
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