Oven Fried Chicken Thighs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
• Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
• Whisk eggs in a second bowl.
• Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
• Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
• Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
• Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Steps:

• Preheat oven to 400°F.
• Wash chicken, pat dry and set aside.
• In bowl beat half and half with egg.
• In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.
• Dip chicken in egg mixture and then in bread crumb mixture.
• Sprinkle with butter and oil.
• Bake at 400°F for 35 minutes.
• Increase heat to 450°F and bake an additional 15 minutes.

Steps:

• 1. Preheat Oven 350 degrees: Add one cup of the flour to the cornmeal; add the seasonings and toss. Leave one shallow bowl with the other cup of flour. Set up three shallow bowls; one with the seasoned cornmeal and flour mixture, one with the milk and one with the plain flour. Dip the thighs first in the plain flour, then the milk and finally in the cornmeal flour mixture. Place the chicken thighs in a baking pan and drizzle olive oil over the thighs. Bake 45-50 minutes or until golden and the juices run clear.