Craving crispy baked chicken thighs that are juicy and full of flavor? This easy recipe uses simple ingredients and seasoning to create perfectly crispy skin on your oven-fried chicken thighs!
Extra crispy baked chicken without deep frying is what we all want! Isn't it?
Usually, you have to deep fry chicken to get the skin to cook up to crispy perfection. This easy chicken recipe proves that it's possible to make the crispiest chicken ever in the oven!
This recipe is for all of you chicken thigh lovers out there. If you want to enjoy crispy skin, with totally tender and juicy meat inside, cooked right in your oven, you have come to the right place!
Chicken thighs are one of the cheapest cuts of chicken, but they're also one of the most flavorful parts of the chicken. That's a great combo!
If you love cooking chicken thighs, then you definitely need to try these lemon soy chicken thighs or this bacon-wrapped chicken thighs recipe.
Why You Will Love This Recipe
- The skin cooks up super crispy and delicious - the kind we all love to eat.
- An easy chicken thighs recipe that's perfect for weeknight dinners.
- A family-friendly meal that kids and adults all love!
- A healthier option when you're craving fried chicken.
Ingredients
Grab the handful of ingredients to make these delicious crispy baked chicken thighs with baking powder and let's get cooking.
The main players are listed below, but you'll find the complete list of ingredients with quantities in the recipe card at the end of the post.
- Chicken thighs: You want to use bone-in, skin-on chicken thighs. The skin is necessary for creating the crispy outside and the bone adds more flavor to the chicken as it cooks and keeps it from drying out.
- BAKING POWDER: I know it sounds strange but baking powder dries out the skin and helps your oven-roasted chicken to brown beautifully as it cooks. That's the secret to how you get extra crispy oven-fried chicken.
- Chicken seasoning: You can use any combination of chicken seasoning.
- Seasoned salt and garlic powder: For a little bit more flavor. You only need the seasoned salt if your chicken seasoning is salt-free or low-sodium.
INGREDIENT TIP: Remember, the secret to getting that deep-fried taste and crispiness comes from adjusting the oven temperature and using baking powder, NOT baking soda. Only baking powder will do!
How to Make Crispy Chicken Thighs in the Oven
This is an easy recipe that anyone can make. It only takes a few easy steps to make some of the best chicken you'll ever have.
I'm covering the highlights below. You'll find the complete instructions in the recipe card at the end of the post.
- Wash and pat dry the chicken thighs. Combine all the ingredients along with the thighs in a resealable bag. Shake and toss until well-coated.
- Place the thighs on a foiled-lined baking sheet with a wire rack.
- Bake for fifty minutes at 250 degrees on the lower-middle rack of the oven.
- Move the baking tray to the upper-middle rack and cook for another 45 to 55 minutes at 425 degrees until golden brown and crispy.
- Turn the baking sheet halfway through cooking.
Substitutions and Variations
- Chicken Breasts: This oven-baked chicken works with bone-in, skin-on chicken breasts as well though they will need to cook longer since they are larger.
- Spicy: For some heat, add cayenne or red pepper flakes for an extra kick of flavor and heat.
If you love recipes like this one, then you'll enjoy these air fryer fried chicken thighs.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months in an airtight, freezer-safe container.
- Reheat: The best method for reheating baked chicken thighs in the oven. Return the chicken to a baking dish and cook at 400 degrees F until the outside is crisp - about 7 to 10 minutes. You can also microwave the chicken on a plate lined with paper towels until it's heated through but the skin will not crisp up the same.
- Make Ahead: I don't recommend making this chicken ahead of time. It's the best fresh from the oven.
What to Serve with Crispy Chicken Thighs
Lots of different classic sides go perfectly with fried chicken thighs in the oven. Here are a few of my favorites.
- Potatoes: It's great with mashed potatoes, air fryer garlic potatoes, or cheesy potato casserole.
- Mac and cheese: Serve it up flavored with rosemary in this homemade macaroni and cheese recipe or try it spicy with this jalapeno ranch macaroni and cheese.
- Rice: Steamed white, brown, or wild rice pilaf works great too.
- Vegetables: Southern collard greens and fried tomatoes are a few of our favorites.
Need more serving ideas? Get some inspiration in this post on what to serve with fried chicken.
This amazing meal would be made perfect by adding a side dish. For many ideas, go to What to Serve With Chicken Marsala.
Expert Tips
- Baking powder is the secret ingredient necessary for a crispy chicken cooked in the oven! There are NO substitutes.
- Cook the chicken at two different temperatures. First at a low temperature and then at a higher temperature for the best results.
- Be sure to line the baking pan with foil and use a wire rack for cooking the chicken thighs. The wire rack helps crisp up the chicken and the foil makes cleanup a breeze.
- Use any chicken seasoning blend you enjoy! You can make your own or simply use a store-bought option.
FAQ
Many ovens have hot spots so changing the rack position changes the way the thighs interact with the heat so they cook more evenly. So they come out perfectly juicy while still getting super crispy.
Baking powder is alkaline, which raises the pH of the chicken skin's protein. This causes the proteins to break down more easily, creating browner, crispier skin.
They sure are! Although they have more fat than chicken thighs, they're still relatively lean and loaded with protein and iron.
More Creative Chicken Thigh Recipes
Do you like chicken thighs? Here are some recipes you may also like to try.
Crispy Baked Chicken Thigh Video
Ready to get cooking? Remember that you can print this recipe if you would like.
Crispy Baked Chicken Thighs
Equipment
- Resealable bag or bowl
Ingredients
- 6 chicken thighs, bone in, skin on
- 2 tablespoons BAKING POWDER
- 2 tablespoons chicken seasoning, your favorite variety
- 2 teaspoons seasoned salt, if your chicken seasoning is low or no salt only
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- cooking spray
Instructions
- Adjust your oven racks to upper-middle and lower-middle positions. You need to start baking your chicken on the bottom rack and finish it off on the upper rack.
- Preheat your oven to 250 degrees.
- Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
- If your chicken seasoning is low or no salt or sodium you must use 2 teaspoons of salt or seasoned salt in this recipe. I just don't want your skin to taste salty (if you enjoy eating a little crispy skin like I do on occasion). Some chicken seasonings are have a high salt content.
- In a small bowl or in a large resealable bag, combine BAKING POWDER, chicken seasoning, garlic powder, seasoned salt and pepper. Set aside.
- Wash and pat your chicken thighs dry with paper towels. Trim excess fat or skin if necessary.
- Place in the large resealable bag or bowl with powder mixture.
- Adjust and shake the chicken thighs around. Make sure all of them are lightly coated in the baking powder mixture. Shake each thigh to remove excess coating before placing on your prepared baking sheet.
- Place the chicken thighs on your prepared sheet. Bake for 50 minutes on the lower-middle rack.
- Remove your thighs from lower-middle and move to upper-middle rack. Close your oven door and turn the temperature up to 425 degrees. Your oven needs to preheat with the chicken thighs inside it.
- Bake for another 45 - 55 minutes and thighs are a nice golden brown color. Start watching your chicken thighs at about the 30 minute mark. Depending on the size of your chicken thighs you will need to check for the appearance of burnt spots. A few are ok but you don't want a lot of them.
- Try to turn your baking sheet quickly, halfway through baking if your oven has a hotspot. Remove thighs from oven and let stand for a few minutes before serving. Enjoy|!
Notes
Nutrition
This post was originally published March 2018. It has been updated for content and images.
Anonymous
absolutely delicious
Karin and Ken
Well thank you! I could not agree with you more. All the best. Karin
Trevor
Thighs are my favorite cut of chicken. Tried so many different ways to cook these, including variations of pan frying to start and then putting in the oven to finish; never really satisfying.
I stumbled on your recipe and gave it a try. Didn't have any "chicken seasoning" so I just used a chicken BBQ rub. I tweaked it by turning the thighs over for 10 minutes after the 450 cook and wow; these really are THE BEST thighs I have ever cooked!! Looking forward to trying it out on drumsticks, just to see!
Karin and Ken
I’m so glad to hear you enjoyed this recipe! You made my day. Please let me know how you do with drumsticks. I’d love to hear what you think! All the best. Karin
Angie
I absolutely love the way the baking powder makes the chicken crispy. Love this recipe!
Karin and Ken
I can’t thank you enough for taking the time to let me know that you enjoyed this chicken recipe! You truly made my day. I always love hearing good news! Hopefully you find some other recipes on this site that you enjoy just as much. Take care and be safe. Karin
Lisa
Does this mean it takes 100 minute total to cook them? (2 sets of 50 minutes at different temperatures?)
Karin and Ken
First I have to apologize for the delay in my response. It was unavoidable. Yes. If the thighs are small they can take about 35 minutes at 425 but more often than not the chicken thighs take a bit longer than 35 minutes. Really. You will know they are done if you start to get little dark or burn spots on them. Really. These are delicious. I hope you will consider trying them and let me know your opinion. I would love to hear what you think. Take care and all the best. Karin
Sadie
I tried this with drumsticks and they were excellent! The skin was nicely browned and crisp. The meat was tender and juicy. There are many versions of this recipe on other food blogs, with mixed reviews. Many people complained about an offputting taste from the baking powder, as well as excessive saltiness, but I didn't have an issue with either. The chicken was well seasoned, and not salty. I followed the basic recipe here, but subbed my own rub for the garlic powder, chicken seasonings and salt. The drumsticks took less time to roast than thighs. I baked them at 250° for 30 minutes (not 50) and at 425° for 35 minutes. They were evenly browned all over without having to flip them. I placed the rack on top of the edges of the rimmed baking sheet, rather than on the sheet itself, so that there was lots of room between the rack and the pan to allow for air circulation. I made an apple jelly sauce for dipping, but these would be great without a sauce. Delicious!!
Karin and Ken
First I have to apologize for the delay in my response. Unfortunately it was unavoidable. My husband had a heart attack and I have been consumed by it. That being said I am currently filming a video for these drumsticks and I am so glad you tried them and liked them as much as we do! I can’t thank you enough for taking the time to let all of us know how you did it! So happy to have you with me on our food journey! Hopefully you will find some other recipes on our site that you enjoy just as much! Take care. Karin
Cupcake
I have baked chicken wings this way and they turned out excellent. My hubby loves chicken and loves this recipe. You might want to stress that it is baking “powder” that is used and not baking “soda”.
Karin and Ken
I definitely will! Thank you for the tip! I will update the recipe! Take care and all the best. Karin
Shawn
Very Good!!! My daughter is not a big meat eater and she ate 2 pieces! Thank you for this recipe. It’s a keeper.
Karin and Ken
You are most welcome! You just made my day and I am so glad to hear your daughter ate 2 pieces! We love this recipe around here and make it regularly. I can’t thank you enough for taking the time to let me know. It really means a lot. Hopefully you find some other recipes on the site that you (and she) enjoy just as much. Take care and all the best. Karin
Jessica Jackson
This is the best baked chicken I've ever made! Crispy and delicious without the guilt! For the chicken seasoning I used Weber Grill's Kick'n Chicken. I will definitely be making this more!
Karin and Ken
Can’t thank you enough for taking the time to let me know that you enjoyed this recipe as much as we do! Crispy skin is definitely a guilty pleasure of mine and you are so right I do not feel guilty at all! Thank you for letting me know what seasoning you used. I’m going to have a look for it myself. I love trying new things and you can literally use any spice blend you want with this recipe! Take care of you and enjoy the rest of your day! All the best. Karin
Lindsey
I loved it! I added a bit of lemon zest and roasted it with slices of lemon and heads of garlic! So delicious! Thank you so much for the recipe!
Karin and Ken
What a great idea! Sounds delicious! I think I am going to try that myself! I can’t thank you enough for letting me know what you did differently! I love hearing how people adjust my recipes! So glad you loved this chicken dish! It is a favorite around here. All the best to you. Karin
Joy
Chicken was crispy and good but needed a little extra seasoning. Overall thought it had a good because of the crispness without the grease.
Karin and Ken
Glad you liked it! Next time try a different chicken seasoning to add. There are so many of them out there! You are so right though. So much better than fried and just as crispy! All the best. Karin
Joy
I have some thighs in the frig now, was looking for a no fry recipe and came across this one, am so excited to try this recipes because of all the winning comments. Will let everyone know how it turns out.
Karin and Ken
I can’t wait to hear what you think. We love this recipe around here! Take care and enjoy! Talk soon. Karin
Penny winn
I made this for my family and it was a huge hit. Had the extr chicken for another meal and it was just as good. I did not have any chicken seasoning but it was still just as good.
Will definitely have again and I sent this to my freind that has to be gluten free. They are excited to try it.
Karin and Ken
So happy you all enjoyed the chicken! I just love this recipe! You made my day! I can’t thank you enough for taking the time to let me know! Hopefully you enjoy the recipe even more with chicken seasoning! Take care and all the best to you. Karin
A. Humphrey
Great recipe! Loved the crispiness of the chicken and was amazed at the juiciness 🙂 Only downside was it made a mess inside the oven!!!!! No worries....that's why we have self-cleaning ovens!!
Karin and Ken
I am sorry about the mess! I thank goodness for self cleaning ovens almost every day I bake something! Thank you for taking the time to comment! You made my day! Really. I love it when others love our recipes! Hope you will make it again! Take care of yourself. Karin
Nicole
I make this recipe frequently and it is one of my favorites! It tastes just like fried chicken but isn't greasy. It is easy and people are always impressed by it! Plus, you can use any mix of seasonings for the chicken seasoning and it tastes great!
Karin and Ken
Totally true! So glad to hear you love this recipe too! It is always a big hit around here! I switch the seasonings around myself! Great idea to do that so the chicken always tastes a little different! Thank you for taking the time to comment! I really appreciate it! Take care and all the best. Karin
Gail
I made this tonight for dinner and my hubby said it was the best chicken I’ve ever made - so thanks for sharing the recipe.
Karin and Ken
You are welcome. So glad to hear you all loved it! Thank you for taking the time to let me know! You made my day! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Jackie
When increasing the temp to 425, am I supposed to remove the chicken until the temp is reached and then bake for an additional 45 minutes-ish? or am I supposed to just place it the chicken an the upper rack while the temp climbs?
Karin and Ken
I just put the chicken in while the temperature climbs. Works every time! I apologize for the recipe not being more clear. If you are trying this recipe please let me know how it goes. I would love to hear. We love this recipe around here and I hope you enjoy it just as much! Regardless, take care and all the best. Karin
Jackie
thank you so much for your quick response! we're always looking for more thigh recipes as they're always so moist in comparison to breasts!
Karin and Ken
No problem at all! I could not agree more. I love chicken thighs too and there are a few more recipes on the site that you might want to have a look at. I cook with them all of the time. We are even shooting another thigh recipe today. Also our recipe for bourbon street chicken is terrific with thighs as well! If you want specific links I will grab them for you otherwise if you have a free moment search around the site to get some more ideas! Anytime you have questions I am here! Take care and enjoy your day! Karin
Nodrog Marsey
Over an hour 45 of cooking? I did this very similarly, and after an hour (25 at 250, 30-35 at 425) and then 5 minutes under the broiler, they were 170 inside. How on earth do these not end up dried out?
I also leave them overnight so the salty liquid can actually get reabsorbed and so the baking powder can actually react with the moisture in the skin to form the bubbles that give it more surface area and make it more crispy.
Just from a chemistry standpoint, the Baking Powder isn't really getting a chance to do a whole lot of anything with this method.
It seems like you could more or less do this the exact same way but by doing a proper dry brine and then refrigerating it overnight. Then you also don't need to shake the chicken in the powder, as the salty moisture will finds its way all through the meat.
Karin and Ken
I urge you to give this recipe a try. Tastes delicious, every time! I have cooked thighs with your suggested method which will work but again I ask that you give this recipe a try! It is a favorite around here! All the best. Karin
Jfattyeats
The one hour in the 250° temp oven does exactly what is achieved by doing the overnight dry brine in the fridge. So this recipe actually cuts the overnight bs of if the equation altogether! I use this method for all chicken parts that's bone in and skin on.
Karin and Ken
It works beautifully! I love cooking chicken this way! Glad to hear someone else does too! Thank you for taking the time to comment! I do appreciate it! Take care and all the best. Karin
Karin and Ken
Me too! Thanks for the comment. Much appreciated! Take care and all the best. Karin
Chris
I’m sorry for the fact that you actually took time out of your life to diss a recipe you wouldn’t even try and had the balls to tell her how to do it differently , is mind boggling. I have used this recipe and brining, method and they are completely different methods of cooking. Thank you kitchen divas.....you are appreciated
Karin and Ken
I can’t thank you enough for your kind words! I am glad to have you with us on our food journey! I publish my favourite recipes that I love to cook and eat. I have been lucky enough to know some great cooks who have taught me a great deal and left me what I believe are great recipes to share. I find the brining method so much extra work and always bake them this way myself. I use different seasonings, depending what I grab first or what I am in the mood for. Regardless I get a fabulous result, every time. Most people who try this recipe can’t believe the chicken isn't fried and love how juicy the chicken is and the crispy skin. I also appreciate everyone’s opinion. It is ok for her to prefer her method and share it even though I think she should give this one a try! Thank you again for your comment. You truly made my day! All the best to you. Karin
Kimberly Matthiensen
Can anything else be used in place of baking powder to make it Whole30 compliant?
Thank you!
Karin and Ken
I apologize for the delay in my response. I have asked around and your only option might be to mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda. In this case the recipe calls for 2 tablespoons baking powder or 6 teaspoons. So include 4 teaspoons of cream of tartar and 2 teaspoons baking soda. I apologize for not having a better answer than that. From what I hear it might be worth a try! If you do please let me know how it turns out. I would love to hear. Again I apologize for not being more helpful. Take care and all the best. Karin
Jordan
Trying this tonight. Love crispy chicken without frying!
Karin and Ken
So happy to hear you are trying this recipe! We love it! Please, if you have a moment, let me know what you thought of it! I would love to hear! Regardless, take care and all the best! Enjoy! Karin
Jordan
They were great! Having again tonight. Thanks for sharing! Jordan
Karin and Ken
Glad to hear you enjoyed them! We love this recipe around here! Thank you so much for letting me know. You really made my day! Take care and all the best. Karin
Karen
Can you use boneless thighs? , how would you adjust the time?
Karin and Ken
We have made this recipe twice now to try and figure this out. Both times were too long. We are trying again this weekend so hopefully we will get it figured out then! Luckily my husband loves this chicken recipe and will keep eating it! Take care. Talk soon. Karin
Nodrog Marsey
There's pretty much no way to make this without the bone that's going to turn out as consistent or good. The bone plays an important role in helping the meat heat through evenly.
You could try to "roll up" the boneless thigh so it's roughly the same shape as if it had a bone, but either weay I would probably just sprinkle the powder on the skin-covered part rather than coat the whole thing if you're going to do that, since you really don't want the baking powder and such inside the cooking meat.
Karin and Ken
I apologize for my late response. We have tried to roll them up and it just won't work. You are correct. Without the bone this recipe will not work properly. With bones and skin it is delicious! Take care. Karin
Nicole
Can you do this with fewer chicken thighs? How would you adjust cook time? I want to make this for me and my roommate but we don't need fifteen chicken thighs 🙂
Karin and Ken
No problem! My neighbor cuts this recipe in half and does not adjust cooking times at all. I wouldn't either. The only time you need to adjust your cooking time is while baking at 425 degrees. If your chicken thighs are on the smaller side take them out after 45 minutes and if they are bigger remove them after 55 minutes. These thighs are worth the effort. Please, if you have a moment, let me know how they turned out for you. I would love to hear! Hope this helps. Take care and all the best. Karin
Michele
Made this tonight with the Cajun spice blend. It was way too salty for us. The cooking technique was spot on! We will definitely make this again with different spices. Thank you!
Karin and Ken
Happy to hear you will be making this again! Sorry about too much salt. Maybe try it again without the extra salt in the Cajun Spice Mix? I have reduced the amount of salt listed slightly. I am not being paid to say this but maybe some Mrs. Dash, your favorite blend. That will solve your salt problem forsure! I am sorry this try didn't work out for you. Please, if you don't mind, let me know how it goes when you try again. We absolutely love this recipe. Hopefully you will find a spice blend that works well for you. My fingers are crossed! Take care and all the best. Karin
Cheryl Erb
What do you mean by chicken seasoning?
Karin and Ken
By chicken seasoning I mean any over the counter chicken seasoning. I have a barbecue chicken seasoning that I purchased from our local grocery store that I will also sprinkle on the occasional chicken breast. My close friend swears by this Cajun Spice Mix that she originally found on AllRecipes I think. She omits the garlic powder from this recipe when she uses her Cajun seasoning to go on these chicken thighs. I just use store bought generally. Have a look in your spice aisle and look for chicken seasoning or different spice blends. One of our favorites is Mrs Dash. I have used the one below as well without the cayenne because I just can't take the heat at all anymore. If the recipe below doesn't help on Food.com search for Homemade Seasoning Mix for Chicken. I have never used it but it looks similar to the Cajun one below. Hopefully this helps. These chicken thighs are delicious and worth the effort. Please let me know what you think after you give this recipe a try. I always love to hear. Take care and all the best. Karin
Cajun spice mix
1/2-1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground black pepper
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Sharon W.
Can I use a air fryer for this recipe? Same timing?
Karin and Ken
I unfortunately have limited experience with an air fryer and do not know. Hopefully another reader can offer an opinion! We have used this recipe for years in the oven and I know it works beautifully. As for an air fryer it might be worth a try. I apologize I cannot be of more assistance to you. If you do decide to try it please let me know how it works for you. I am curious to hear. I will ask around and if I hear anything of value I will definitely let you know. Take care and all the best. Karin
Christine
Yes, incredibly crispy! Crunches when we bite into it! But on the downside, baking for nearly 2 hours causes the chicken to lose juices and lose tenderness. Is there any way to avoid?
Karin and Ken
We love this recipe around here and I am sorry you had some difficulties with your chicken thighs. My suggestion would be to reduce the time they are in the oven at 425 degrees by 5 or 10 minutes. That should solve the problem! Please let us know how things work out for you. Take care and all the best. Karin
Christine
Ok, will give it a try. Thank you Karin!
Karin and Ken
No problem! Anytime. Please let me know how it goes! I can't wait to hear. Take care and be well. Karin
Cheri
Can you use drumsticks?
Karin and Ken
So funny I received your message this morning as we are trying drumsticks this weekend! Life is so funny sometimes. Anyways my close friend tried this recipe with drumsticks and said they turned out beautifully. We are going to try it this coming weekend to get the timing down. She used the same timing as the thighs and made sure her drumsticks had lots of skin as well. If you decide to make these please let me know what you think afterwards. The thighs are awesome. I am sure drumsticks will be as well. Again please let me know. Take care and all the best. Karin
Lillian
I don't see where you add the seasoning.
Anonymous
It says in the directions to mix your seasoning in with the baking powder 🙂
Karin and Ken
I apologize for not getting back to you sooner but I have been in the hospital having surgery and am just trying to get caught up. Yes you add all of your desired seasonings with the baking powder. This recipe is fabulous. We hope you give it a try! Also please let us know what you think when you do! Take care and all the best. Karin