EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS

Baked fried chicken thighs, which taste the same as frying pans or even fries, but without all the greasy mess and a load of extra calories and added cholesterol. And there is also no breading. Is it possible Are you interested? You certainly are. Keep reading. I am sure that once you have tried them, you will do them over and over again. After a lot of success with my extra-crispy baked chicken wings, I experimented with chicken thighs. I wanted my baked chicken thighs, or more precisely, baked chicken thighs, have the same deliciously crispy skin and soft and super fluffy inside.
 Frankly, it didn't take much work - I applied the same approach as the one I used for chicken wings and I got extra-crispy chicken thighs of the same texture that practically tasted like fries. I've made some changes to this recipe based on lessons learned while making extra crispy wings. These adjustments have made my chicken thighs even better.

 The skin of these chicken thighs is superb - it is thin, cracked and exceptionally crispy. I can't imagine that the thighs get much crisper than that, even if you fry them.
 Seriously, it can't be better than that. Crispy, golden chicken thighs on a cooling rack.

The secret of the crispest fried chicken thighs The approach to making these amazing baked fried chicken thighs is based on the solution proposed by The Food Lab article: In Search of the best baked buffalo wings from Serious Eat. A similar approach is used in Cook's Country's baked fried chicken wings recipe. As I mentioned in my article on chicken wing, these sources suggest using baking powder to get crispy skin well over an hour, cook at two different temperatures. I'm not patient enough for that, so I started looking for a faster solution with similar or better results. And I found it.


My approach is much simpler and much faster. The thighs are done in just 30 minutes. A little longer if you want an extra crunch. The trick is to use baking powder in combination convection and high heat. I'm talking about 425F on convection. The 30-minute high heat blast will make the skin so crisp that it will look and taste like a frying pan or a frying pan. The baking powder removes moisture and helps clean skin. A few words about the cooking time and internal temperature of the chicken thigh To get this crispy exterior Amazing, you have to cook the chicken thighs for about 30 to 40 minutes, depending on your oven and the level of crispiness you desire. They are done when you get a golden brown skin, super crispy and an internal temperature of about 185F. Yes, it is well above the recommended 165F, but believe me, this is what you want with chicken thighs with skin and bone. They taste so much better when cooked at a higher temperature. The meat inside will be very moist and succulent.