Our Southern oven fried chicken thighs are the ultimate comfort food. Crispy on the outside, juicy on the inside and perfectly seasoned this recipe is an easy weeknight meal or Sunday dinner.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Dinner, Main Course, Main Dish, Weeknight Dinner
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.
Notes
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.