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Crispy Irish Oven-Fried Chicken Thighs

Crispy Irish Oven-Fried Chicken Thighs You'll Crave!

Experience the delight of Crispy Irish Oven-Fried Chicken Thighs, a healthier twist on classic fried chicken.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Provides rich flavor and moisture; skinless thighs can be used for a lesser crisp.
  • 1 cup buttermilk Acts as a marinating agent for tenderness and flavor; substitute with yogurt or a milk-vinegar mix if needed.
For the Coating
  • 1 cup cornstarch Creates the ultra-crispy crust that defines these crispy Irish oven-fried chicken thighs; it’s a gluten-free option!
  • 1 tsp garlic powder Adds depth of flavor; fresh garlic can be used for a more potent kick.
  • 1 tsp onion powder Elevates the savory notes; fresh onion can also be a tasty alternative.
  • 1 tsp thyme Introduces floral notes typical of Irish cuisine; use less if you’re using dried thyme.
  • 1 tsp salt Essential for enhancing the overall flavor; adjust to your personal taste preference.
  • 1/2 tsp black pepper Offers mild heat; feel free to increase for a spicier kick.
  • 1 tsp mustard or cayenne Adds a hint of heat; omit if you prefer a milder flavor.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • wire rack
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by soaking the bone-in, skin-on chicken thighs in 1 cup of buttermilk. Allow them to marinate for at least 30 minutes, or if time permits, overnight in the refrigerator.
  2. While the chicken is marinating, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper, or place a wire rack on top to promote even cooking.
  3. In a mixing bowl, whisk together 1 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove the chicken from the buttermilk and pat it dry, then coat each thigh with the seasoned cornstarch mixture.
  4. Place the coated chicken thighs skin-side up on the prepared baking sheet or wire rack. Bake for 30 to 35 minutes, checking for a golden-brown color and an internal temperature of 165°F (74°C).
  5. Once fully baked, remove the chicken from the oven and let it rest for about 5 minutes to allow the juices to redistribute.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. For longer storage, wrap the chicken thighs individually and freeze for up to 3 months. Reheat in the oven or air fryer for best results.

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