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This extra crispy Irish oven-fried chicken thigh recipe is perfect for home cooks looking to enjoy all the flavors of traditional fried chicken without the mess or hassle of deep frying. The coating turns golden and crunchy, locking in juicy, tender meat that makes weeknight dinners feel special.
I put this together when craving comfort food but not wanting to fry it up in oil. It quickly became a family favorite and the crispy crust still impresses every time.
Ingredients
- 8 bone-in skin-on chicken thighs: for juicy tender meat and the best texture
- Buttermilk: to tenderize the chicken and add subtle tang, look for fresh and preferably local buttermilk if possible
- Panko breadcrumbs: for a lighter, crispier coating compared to regular breadcrumbs
- All-purpose flour: to help the coating adhere and provide body
- Salt: to enhance all the flavors, use a fine sea salt or kosher salt
- Black pepper: adds gentle heat and depth
- Smoked paprika: gives a subtle smoky richness that sets this apart from standard fried chicken
- Dried thyme: for earthy herbal notes that bring in the Irish flavor inspiration, choose fragrant and fresh dried thyme
- Garlic powder: for a savory base flavor that complements the herbs
- Melted butter: brushed on top to encourage browning and add richness
Instructions
- Build The Oven Setup:
- Preheat the oven to four hundred twenty-five degrees Fahrenheit and line a baking sheet with parchment paper. Lightly grease the paper to prevent sticking and promote even baking.
- Marinate The Chicken:
- Place the chicken thighs in a large bowl and pour in the buttermilk. Allow them to soak for at least fifteen minutes. This tenderizes the meat and infuses it with flavor.
- Prepare The Coating:
- In a shallow dish, thoroughly mix the panko breadcrumbs flour salt black pepper smoked paprika dried thyme and garlic powder. This mixture will create the flavorful crust.
- Coat The Chicken:
- Remove each chicken thigh from the buttermilk letting the excess drip off. Dredge it in the breadcrumb mixture making sure each piece is fully and evenly coated.
- Arrange For Baking:
- Lay the coated chicken thighs on the prepared baking sheet evenly spaced. Drizzle melted butter over the tops to help the crispiness and give a rich finish.
- Bake To Perfection:
- Bake in the hot oven for forty minutes until the chicken is golden brown and cooked through to an internal temperature of one hundred sixty-five degrees Fahrenheit. Serve immediately.
My favorite ingredient is smoked paprika because it adds a subtle smoky note that brings warmth and complexity. This dish reminds me of a cozy family dinner where everyone gathered around the table sharing stories while digging into crispy chicken and buttery mashed potatoes.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To keep the coating crisp, reheat in a preheated oven at three hundred fifty degrees Fahrenheit for about ten minutes instead of using a microwave.
Ingredient Swaps
Buttermilk can be substituted by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for five minutes to sour naturally. Dried thyme can be swapped with dried rosemary or oregano for a slightly different herb profile. Panko breadcrumbs may be replaced with crushed cornflakes or gluten free breadcrumbs if needed.
Serving Ideas
Serve with classic coleslaw for crunch and acidity that cuts through the richness. Mashed potatoes or a baked potato with butter and chives make comforting sides. Add steamed green beans or roasted carrots to bring color and freshness to the plate.
There is truly nothing better than pulling this chicken from the oven and seeing that crust crackle under your fork. It makes weeknights feel like a celebration and every bite reminds me why comfort food is a joy to share.
Frequently Asked Recipe Questions
- → How do I make the chicken extra crispy?
Applying melted butter over the breadcrumb coating and baking at a high temperature helps achieve a crispy crust. Broiling for 2-3 minutes at the end enhances crunchiness.
- → Why soak the chicken in buttermilk?
Buttermilk tenderizes the chicken and adds subtle tang, which enhances flavor and helps the coating adhere better.
- → Can I use skinless chicken thighs?
Skin-on thighs provide additional fat for crispiness. Skinless pieces may dry out more easily but can still be baked similarly with careful timing.
- → What spices give this dish an Irish twist?
Smoked paprika and dried thyme combine to evoke traditional Irish flavors, pairing well with the crispy panko coating.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Using a meat thermometer ensures safe and juicy results.
- → Can I prepare the chicken in advance?
Marinating the chicken for longer than 15 minutes is encouraged to deepen flavor and improve tenderness. Coat and refrigerate before baking.