Extra Crispy Irish Oven Baked Chicken Thighs Recipe

Introduction

Enjoy the perfect balance of juicy and crispy with this Extra Crispy Irish Oven Chicken recipe. Bone-in, skin-on thighs are marinated in buttermilk then coated in a flavorful panko and spice mixture before baking to golden perfection. It’s a simple way to make a crowd-pleasing dinner that’s packed with texture and taste.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a large bowl, marinate the chicken thighs in buttermilk for at least 15 minutes to tenderize the meat and add flavor.
3. Step 3: In a shallow dish, combine panko breadcrumbs, flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder.
4. Step 4: Remove each chicken thigh from the buttermilk, letting excess drip off, then dredge thoroughly in the breadcrumb mixture to coat evenly.
5. Step 5: Arrange the coated chicken thighs on the prepared baking sheet. Drizzle melted butter over the top to enhance crispiness.
6. Step 6: Bake for 40 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Serve hot.

Tips & Variations

• For extra flavor, add a teaspoon of cayenne pepper to the breadcrumb mixture for a spicy kick.
• Use bone-in, skin-on thighs for the best texture; skinless or boneless will not crisp up the same way.
• Allow the chicken to rest for a few minutes after baking so the juices redistribute and the coating stays crisp.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a 375°F (190°C) oven for about 10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk is preferred because its acidity helps tenderize the chicken and adds a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

What if I don’t have panko breadcrumbs?

You can substitute panko with regular breadcrumbs, but panko gives a lighter, crunchier texture. For a gluten-free option, try crushed cornflakes or gluten-free breadcrumbs.

Extra Crispy Irish Oven Baked Chicken Thighs Recipe

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★★★★★

4.6 from 119 reviews

This Extra Crispy Irish Oven recipe offers tender, flavorful chicken thighs with a perfectly crunchy coating. Marinated in buttermilk and coated with a seasoned panko breadcrumb mixture, the chicken is baked to golden-brown perfection, making it an irresistible dish perfect for a cozy family dinner or special occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Chicken

• 8 bone-in, skin-on chicken thighs
• 1 cup buttermilk

Breading Mix

• 1 ½ cups panko breadcrumbs
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder

Finishing

• 2 tablespoons melted butter

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking and ensure easy cleanup.
2. Marinate Chicken: Place the chicken thighs in a large bowl and pour in the buttermilk. Let them marinate for at least 15 minutes. This tenderizes the meat and infuses it with flavor.
3. Prepare Breading Mixture: In a shallow dish, mix together the panko breadcrumbs, all-purpose flour, salt, black pepper, smoked paprika, dried thyme, and garlic powder until evenly combined.
4. Coat Chicken Thighs: Remove each chicken thigh from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, ensuring an even and complete coating.
5. Arrange and Add Butter: Place the coated chicken thighs on the prepared baking sheet spaced evenly. Drizzle the melted butter over the top of the coated chicken to help achieve an extra crispy crust during baking.
6. Bake Chicken: Bake in the preheated oven for 40 minutes, or until the chicken is golden brown and cooked through. Confirm doneness by checking that the internal temperature reaches 165°F (74°C). Serve the chicken hot for the best texture and flavor.

Notes

• For even crispier chicken, you can flip the thighs halfway through baking and drizzle a little more melted butter.
• Make sure the chicken is at room temperature before marinating for more even cooking.
• If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
• Using parchment paper helps prevent sticking and makes cleanup simpler.
• Always check the internal temperature with a meat thermometer to ensure safety.

Keywords: crispy chicken, Irish chicken recipe, baked chicken thighs, buttermilk chicken, panko crust chicken