Name: Extra Crispy Irish Oven-Fried Chicken Thighs Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Irish
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

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Introduction

Discover the perfect balance of juicy tenderness and irresistible crunch with these extra crispy Irish oven-fried chicken thighs. This simple, flavorful recipe delivers a golden crust without the mess of deep frying, making it a fantastic weeknight meal or a comforting weekend treat.

A white plate holds six pieces of golden-brown fried chicken with a crispy, textured crust that shines under soft light. The crust is uneven with crunchy bits and small dark spots showing fried edges. A few small green herb sprinkles are scattered across the chicken pieces, adding a touch of color. In the background, there is a blurred bowl containing some green and purple salad leaves, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
Step 2: In a large bowl, marinate the chicken thighs in buttermilk for at least 15 minutes to tenderize and flavor the meat.
Step 3: In a shallow dish, combine panko breadcrumbs, flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder.
Step 4: Remove each chicken thigh from the buttermilk, allowing excess to drip off, then dredge thoroughly in the breadcrumb mixture to coat evenly.
Step 5: Arrange the coated chicken thighs on the prepared baking sheet. Drizzle melted butter over the top for extra crispiness.
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 even crispier skin, broil the chicken for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
Swap smoked paprika with regular paprika or add a pinch of cayenne for a spicy kick.
Use fresh thyme instead of dried for a brighter herbal note in the coating.
Brine the chicken in saltwater for 30 minutes before marinating to enhance juiciness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the crust soggy.

How to Serve

A close-up view of five pieces of fried chicken with a golden-brown, crispy crust. Each piece shows textured, crunchy skin with darkened, well-seasoned spots that highlight the frying's crunchiness. The chicken pieces are stacked closely on a white plate that has soft folds suggesting a paper lining underneath. The background is a white marbled texture, making the fried chicken the clear focus of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used but will cook faster—check for doneness after 25-30 minutes baking to avoid drying out the meat.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.