Crispy Irish Oven Chicken (Print-Friendly Version)
Baked chicken thighs with a crunchy panko and herb crust that’s packed with flavor.
# Ingredients List:
→ Bird
01 -
8 chicken thighs with skin and bones
→ Soak
02 -
240 ml of buttermilk
→ Breading
03 -
120 g plain flour
04 -
1 tsp smoked paprika
05 -
180 g panko crumbs
06 -
1/2 tsp garlic powder
07 -
1 tsp dried thyme
08 -
2 tsp salt
09 -
1 tsp black pepper
→ Topper
10 -
30 ml butter melted
# Detailed Cooking Steps:
01 -
Turn the oven to 220 degrees Celsius. Line your tray with parchment and give it a light grease.
02 -
Drop chicken pieces into a big bowl. Cover well with buttermilk. Let it sit for at least 15 minutes to make it tender and tasty.
03 -
In a shallow bowl, stir together flour, panko, salt, pepper, paprika, thyme, and garlic powder so it’s all blended.
04 -
Take each thigh out of the buttermilk and let the extra drip off. Roll it in the crumb mix to get a nice even layer.
05 -
Put coated chicken on your prepped tray. Pour melted butter evenly over each piece to help it crisp up.
06 -
Bake for 40 minutes until it’s golden and the inside hits 74 degrees Celsius. Eat right away for best taste.
# Helpful Hints:
01 -
Leaving chicken in buttermilk longer than 15 mins will boost the flavor and softness.
02 -
Make sure chicken reaches 74 degrees Celsius inside before eating to stay safe.
03 -
If you want it crispier, pop it under the broiler for 2-3 minutes but watch closely so it doesn’t burn.