Extra Crispy Irish Oven-Fried (Printable Version)
Golden, crispy chicken thighs with a flavorful panko and herb crust baked to perfection.
# Ingredients Required:
→ Poultry
01 -
8 bone-in, skin-on chicken thighs
→ Marinade
02 -
240 ml buttermilk
→ Coating
03 -
180 g panko breadcrumbs
04 -
120 g all-purpose flour
05 -
2 teaspoons salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon garlic powder
→ Finishing
10 -
30 ml melted butter
# Guide to Cooking:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper, lightly greasing the surface.
02 -
Place chicken thighs in a large bowl and coat thoroughly with buttermilk. Allow to marinate for at least 15 minutes to enhance tenderness and flavor.
03 -
In a shallow dish, combine panko breadcrumbs, all-purpose flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder, mixing evenly.
04 -
Remove each thigh from the buttermilk, let excess drip off, then dredge thoroughly in the breadcrumb mixture to achieve an even coating.
05 -
Place the coated chicken thighs on the prepared baking sheet. Drizzle melted butter evenly over the top to promote crispiness.
06 -
Bake in the preheated oven for 40 minutes or until the coating is golden brown and internal temperature reaches 74°C. Serve immediately.
# Extra Suggestions:
01 -
Marinating the chicken for more than 15 minutes intensifies flavor and tenderness.
02 -
Ensure the internal temperature of chicken reaches 74°C for safe consumption.
03 -
For extra crispiness, broil for 2-3 minutes at the end, monitoring closely to avoid burning.