Extra Crispy Oven-Fried Chicken Thighs
Try this Extra Crispy Oven-Fried Chicken Thighs recipe, or contribute your own.
Try this Extra Crispy Oven-Fried Chicken Thighs recipe, or contribute your own.
- Carbohydrate 0.260032 g
- Cholesterol 0 mg
- Fat 0.055694 g
- Fiber 0.167680006408691 g
- Protein 0.066372 g
- Saturated Fat 0.009212 g
- Serving Size 1 1 serving (0g)
- Sodium 0.1604 mg
- Sugar 0.0923519935913086 g
- Trans Fat 0.005516 g
- Calories 1 calories
Step-by-step
- Preheat oven to 450F
- Dry chicken thighs with paper towels really well. Try getting them as dry as possible.
- Sprinkle on salt, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
- Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
- Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
- Bake for 30 minutes for moderate crispiness and supreme juiciness.
- Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
- Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
- Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
Why does the skin on roasted poultry sometimes turn out rubbery instead of crisp? Achieving a crackling exterior relies entirely on moisture management and alkaline elevation. Surface wetness acts as an insulator, preventing fat from rendering efficiently during the initial 450 degrees Fahrenheit heat stage. Patting the meat with paper towels removes surface water, but chemical alteration provides the real breakthrough.
The Science of Alkaline Browning
Baking powder alters the surface pH of the chicken skin. This alkaline environment breaks down peptide bonds, accelerating the Maillard reaction and encouraging rapid browning. Ensure you use baking powder rather than baking soda; the latter is far too strong and imparts a metallic taste at this volume. Distribute the 1 tablespoon of leavening agent evenly alongside the 2 teaspoons of kosher salt and sweet paprika to guarantee consistent coloration. Elevating the poultry on a wire cooling rack inside a rimmed baking sheet allows hot air to circulate underneath. Without this rack, the rendered fat pools around the base, steaming the bottom skin and ruining the crunch. Convection airflow at 425 degrees Fahrenheit is mandatory. This fan-forced heat shears away boundary layers of cool air, continuously drying the surface.
- Greasy bottoms occur if you omit the wire rack; drain finished pieces on dry paper towels if baking flat.
- Soggy skin results from crowding the pan; leave at least one inch of space between each of the ten thighs.
- Tough texture means the bake time fell short; extend cooking up to 40 minutes for fully rendered fat and tender meat.
