Extra Crispy Irish Oven-Fried Chicken Thighs Recipe
Introduction
This recipe for Extra Crispy Irish Oven-Fried Chicken Thighs delivers juicy, flavorful chicken with a perfectly crispy skin, thanks to a simple seasoning blend and oven baking. Whether you’re craving comfort food or a special twist on classic fried chicken, this dish satisfies with minimal fuss.
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ cup buttermilk (for soaking – optional but adds flavor & tenderness)
- 1 tablespoon olive oil or melted Irish butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground mustard or cayenne (optional for kick)
- 2 tablespoons whole wheat flour or cornstarch
- Fresh parsley or chives for garnish
Instructions
- Step 1: For extra tenderness and flavor, soak chicken thighs in buttermilk for at least 30 minutes or overnight in the fridge. Remove and pat dry before seasoning.
- Step 2: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top to allow better airflow and crisping.
- Step 3: In a small bowl, combine the flour or cornstarch with garlic powder, onion powder, dried thyme, salt, black pepper, and ground mustard or cayenne if using. Pat the chicken dry and coat each piece thoroughly with the seasoning mix. Lightly brush the chicken skin with olive oil or melted Irish butter.
- Step 4: Arrange the chicken thighs skin-side up on the prepared baking sheet. Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Step 5: Let the chicken rest for 5 minutes after baking. Garnish with chopped fresh parsley or chives before serving to add a fresh, Irish touch.
Tips & Variations
- Marinating the chicken in buttermilk overnight makes it extra tender and flavorful.
- Use cornstarch instead of flour for an even lighter, crispier crust.
- Add smoked paprika or dried rosemary to the seasoning for a different flavor profile.
- For a dairy-free version, skip the buttermilk soak and use olive oil only.
- Serve with traditional Irish sides like colcannon or roasted root vegetables for a complete meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness. Avoid microwaving as it can make the skin soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip the buttermilk soak?
Yes, soaking is optional but highly recommended for added moisture and tenderness. If short on time, you can season and cook the chicken directly.
What’s the best way to ensure crispy skin?
Patting the chicken skin dry before coating and baking it on a wire rack helps air circulate around the pieces, giving you that extra crispy finish.
PrintExtra Crispy Irish Oven-Fried Chicken Thighs Recipe
This recipe for Extra Crispy Irish Oven-Fried Chicken Thighs offers a healthier twist on traditional fried chicken by baking the thighs in the oven to achieve crispy, golden skin and tender meat. Marinated optionally in buttermilk for extra flavor and tenderness, the chicken is seasoned with a blend of garlic, onion, thyme, and a touch of mustard or cayenne for a kick. Using whole wheat flour or cornstarch for coating and lightly brushed with olive oil or Irish butter, this dish delivers the classic fried chicken taste with a cleaner cooking method perfect for a comforting Irish-inspired meal.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
- Diet: Low Fat
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- ½ cup buttermilk (for soaking – optional but adds flavor & tenderness)
Seasoning and Coating
- 2 tablespoons whole wheat flour or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground mustard or cayenne (optional for kick)
Finishing
- 1 tablespoon olive oil or melted Irish butter
- Fresh parsley or chives for garnish
Instructions
- Marinate in Buttermilk (Optional): For added tenderness and flavor, soak the chicken thighs in buttermilk for at least 30 minutes or up to overnight in the fridge. After soaking, pat the chicken dry to ensure coating adheres properly.
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top to allow for better airflow and crisping beneath the chicken.
- Season & Coat: In a small bowl, combine whole wheat flour or cornstarch with garlic powder, onion powder, dried thyme, salt, black pepper, and a pinch of ground mustard or cayenne if using. Pat the chicken dry, then thoroughly coat each piece in the seasoning mixture. Lightly brush each piece with olive oil or melted Irish butter to promote browning and crispiness.
- Bake Until Crispy: Arrange the chicken thighs skin-side up on the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Rest & Garnish: Let the chicken rest for 5 minutes after baking to allow juices to redistribute. Sprinkle with freshly chopped parsley or chives to finish and add a burst of fresh Irish flavor before serving.
Notes
- Marinating in buttermilk is optional but enhances tenderness and flavor.
- Using a wire rack on the baking sheet helps air circulate and crisp the skin evenly.
- You can substitute whole wheat flour with cornstarch for a lighter, crispier coating.
- Adjust seasoning amounts slightly to taste, especially the optional mustard or cayenne for heat.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Resting the chicken after baking keeps it juicy and flavorful.
Keywords: Irish fried chicken, crispy oven chicken, buttermilk chicken thighs, baked fried chicken, healthy fried chicken, Irish recipes, crispy chicken skin
