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This super crunchy Irish oven-fried chicken thigh dish is great for cooks who want all the taste of classic fried chicken without dealing with a greasy mess. The crust turns nicely golden and crisp while keeping the chicken juicy and soft. It makes any weeknight meal feel a bit fancy.
I made this one day craving some comfort food but didn’t want to fry in oil. It quickly won over the family and the crunchy skin still wows every time.
Ingredients
- Eight chicken thighs with skin and bone: to keep meat juicy and get the best bite
- Buttermilk: helps soften the chicken and adds a light tang, fresh or local is best
- Panko crumbs: for a lighter crunch than regular breadcrumbs
- All-purpose flour: so the crust sticks and gets a nice texture
- Salt: brings out all the good flavors, fine sea or kosher is great
- Black pepper: adds a little kick and deeper flavor
- Smoked paprika: brings a gentle smoky richness that makes this special
- Dried thyme: gives an earthy herb note inspired by Irish cooking, pick fresh and fragrant dried thyme
- Garlic powder: offers a savory base that pairs well with the herbs
- Melted butter: brushed on top to boost browning and add richness
Steps
- Set Up Oven:
- Get the oven hot to four twenty-five degrees Fahrenheit and line a baking tray with parchment paper. Give it a little greasing so nothing sticks and everything cooks evenly.
- Soak The Chicken:
- Put the chicken thighs into a big bowl and pour the buttermilk over. Let them sit for at least fifteen minutes to soften and soak up flavor.
- Mix Coating:
- Combine panko crumbs, flour, salt, pepper, smoked paprika, dried thyme, and garlic powder in a shallow dish. This mix will make the tasty crunchy layer.
- Cover Chicken:
- Take each thigh out of the buttermilk and let the extra drip off. Press it into the crumb mixture so every bit is evenly covered.
- Arrange for Baking:
- Place the coated thighs on the lined tray with space around each piece. Pour melted butter over the tops to help get that crispy golden finish.
- Bake Until Done:
- Pop it in the oven for forty minutes or until the chicken turns golden and reaches one hundred sixty-five degrees internally. Eat right away.
My top pick for flavor is smoked paprika because it adds a faint smoky touch that feels warm and a bit fancy. This dish always reminds me of cozy family dinners where everyone shares stories over crispy chicken and creamy mashed potatoes.
Storing Tips
Put leftovers in a sealed container and keep in the fridge for up to three days. To keep that crispy crust, heat again in a 350 degree Fahrenheit oven for about ten minutes instead of nuking in the microwave.
Swap Ideas
You can make buttermilk by mixing plain milk with a tablespoon of lemon juice or vinegar and letting it sit five minutes. Try swapping dried thyme with dried rosemary or oregano for a different herbal flavor. Panko crumbs can be replaced with crushed cornflakes or gluten free crumbs if needed.
Serving Suggestions
Try pairing with crunchy coleslaw for some sharp freshness. Mashed or baked potatoes with butter and chives go well too. Add steamed green beans or roasted carrots for some color and extra flavor.
Nothing beats pulling this chicken from the oven and hearing that crust crackle when you cut into it. It turns any normal night into a little celebration and every bite reminds me why comfort food is a joy to eat.
Frequently Asked Cooking Questions
- → What makes the chicken super crispy?
Brush melted butter on the crumbs before baking at a high heat, then finish with 2-3 minutes under the broiler to boost the crunch.
- → Why soak the chicken in buttermilk first?
Buttermilk softens the chicken and adds a little tang that boosts taste. It also helps the coating stick better.
- → Is it okay to use boneless, skinless thighs?
Skin-on thighs crisp up better thanks to the fat. Skinless ones might dry out faster but can still be baked if you watch the time closely.
- → Which spices give it that Irish vibe?
Dried thyme and smoked paprika bring that classic Irish flavor which goes perfectly with the crispy coating.
- → How do I check the chicken is cooked right?
Use a meat thermometer to make sure the thickest part hits 165°F or 74°C for juicy and safe chicken.
- → Can I get this ready ahead of time?
Definitely. Let the chicken soak in buttermilk for a while to deepen flavors and make it tender. Coat it and chill before you bake.