Our Southern oven fried chicken thighs will leave your taste buds wanting more. Crispy on the outside and juicy on the inside with a flavorful seasoning blend, they’re perfect for Sunday dinner or an easy weeknight meal.
Each piece of juicy chicken is coated with a simple homemade spice rub and cooked until golden brown. And the best part is you can get that yummy crispy skin without frying.
Fried chicken has always been a family favorite, but man…what a pain to cook (and clean up!). This chicken recipe is great when you want that old-fashioned fried chicken taste without all of the oil and hassle that comes along with it.
Chicken thigh recipes also help us cut down on grocery costs. And dark meat has more flavor compared to chicken breasts. It’s also a great option when you need to feed a crowd, but want something that is quick and easy.
- chicken thighs – we used bone-in chicken thighs with skin because it helps the meat stay juicy.
- baking powder – makes the skin crispy.
- spices: seasoned salt, paprika, garlic powder, Italian seasoning, black pepper.
- olive oil – for crisp skin and to help the seasoning and baking powder adhere to the chicken.
How to Make Southern Baked Chicken Thighs
Line a baking sheet with aluminum foil, place a wire rack on top and set aside. Preheat the oven to 425 degrees F.
Combine the seasonings, baking powder, and spices in a small bowl.
Pat the chicken dry with a paper towel and place in a large bowl. Drizzle with olive oil to cover the chicken, then rub the seasoning mix onto the chicken.
Place chicken on the wire rack on the baking pan with the skin side up. Bake for 35-45 minutes, or until the internal temperature reaches 170 degrees F.
Allow the chicken to rest for 5-10 minutes before serving.
Tips for Making
- We recommend using a rimmed sheet pan since this cut of chicken releases a lot of juices during the cooking process.
- Don’t skip the step of patting the chicken dry. This removes the excess moisture and allows the skin to crisp, versus being steamed and soggy.
- The wire rack keeps the chicken pieces from sitting in the juice, which helps to keep the crispy coating. If you aren’t using a rack, grease the pan with non-stick cooking spray.
- Use a meat thermometer to make sure the internal temperature of the chicken is 170 degrees F.
- Recipe can be doubled or tripled for larger families or meal prepping.
Substitutions and Variations
- Spicy: add a dash or two of cayenne pepper to the spice rub.
- Other seasonings: feel free to add other favorites such as chili powder or onion powder.
- Chicken wings: you can follow this same recipe and make wings instead. Keep in mind you’ll need to adjust the cooking time if you’re cooking other cuts of chicken.
- Boneless skinless chicken thighs can also be used, but they require less cooking time. Check for doneness around the 25 minute mark.
- Oil: other oils can be used, they just need a high smoke point so the outside of the chicken doesn’t burn before the inside has finished cooking.
What to Serve With
Enjoy oven baked Southern fried chicken with potato salad, cornbread casserole, Instant Pot sweet potatoes or Bisquick cheddar biscuits. This easy dinner recipe also goes great with a simple veggie side dish, dinner salad, or zesty pasta salad.
How to Store
Keep leftovers in an airtight container for 3 days in the refrigerator or freeze for 2-3 months.
To reheat, bake at 375 degrees F until warm. If you are reheating from frozen, thaw the chicken in the refrigerator overnight, then reheat normally.
This Southern baked chicken thighs recipe is a must-try if you’re looking to satisfy your comfort food cravings. With a crispy texture and tender juicy meat, this flavorful dish is sure to please.
MORE EASY AND DELICIOUS
Southern Baked Chicken Thighs
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top of the baking sheet (optional). Set aside.
- Mix the baking powder, seasoned salt, paprika, garlic powder, Italian seasoning, and black pepper in a small bowl.
- Use a paper towel to pat the chicken dry. Drizzle olive oil over the top and rub the spice mixture over the chicken thighs, coating both sides of the thighs with oil and seasoning mix.
- Place the chicken on the baking sheet skin side up. Bake for 35-45 minutes, or until the internal temperature of the chicken reaches 170 degrees F. Allow the chicken to rest for 5-10 minutes before serving.
- We recommend using a rimmed baking sheet because the chicken releases a lot of juices and it will keep them from overflowing into your oven.
- If you don’t use a wire rack, spray the foil with nonstick cooking spray before baking.
- You can use boneless chicken thighs but they will require less cooking time.
- An instant-read thermometer works best to ensure the chicken is fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 to 3 months.
To reheat: preheat the oven to 375 degrees F and bake until hot. If reheating from the freezer, we recommend thawing the chicken thighs in the refrigerator overnight and then reheat per the instructions.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.