Crispy Baked Chicken Thighs
Golden, irresistibly crispy chicken thighs coated in a blend of flours and grated cheese that forms a perfect crunchy crust in the oven. This easy weeknight dinner delivers satisfying crunch with juicy, herb-flavored meat inside. Ready in under an hour with just 15 minutes of prep!
🛒 Ingredients
4 servings
- 1 kg (2.2 lbs) bone-in chicken thighs
- 2 tbsp breadcrumbs
- 2 tbsp cornmeal
- 2 tbsp cassava flour
- 2 tbsp all-purpose flour
- 2 tbsp grated Parmesan or cheddar
- 2 garlic cloves, minced
- Salt, black pepper and dried oregano to taste
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Directions
- 1
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- 2
Combine breadcrumbs, cornmeal, cassava flour, all-purpose flour and grated cheese in a large zip-lock bag or shallow bowl. Mix until uniform.
- 3
Season chicken thighs with garlic, salt, pepper and oregano on all sides. Let rest 5 minutes.
- 4
Coat each piece in the flour mixture, pressing firmly so the coating sticks well on both sides.
- 5
Arrange coated chicken on the prepared baking sheet in a single layer without overlapping.
- 6
Bake 35–40 minutes, flipping halfway through, until the crust is deep golden and juices run clear when pierced.
- 7
Serve hot with a dipping sauce, coleslaw or roasted vegetables.
💡 Chef's Tip
For extra crispiness, brush chicken lightly with olive oil before coating. These can also be pan-fried in hot oil for 5–6 minutes per side for a stovetop version.
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Same category — Poultry
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