Crispy Oven Fried Chicken Thighs

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These Crispy Oven Fried Chicken Thighs are a great alternative to traditional frying! Bread bone-in chicken thighs, then throw them in the oven to crisp up perfectly. They’re so easy to make — don’t forget to add the honey mustard sauce!

crispy chicken thigh recipe on a sheet pan with a honey mustard sauce beside

Crispy Oven Fried Chicken Thighs

My husband is always asking for fried chicken — always. As in, every time I ask what sounds good for supper, he gives me the same answer. At this point, I really don’t know why I even ask!

While I do like fried chicken, I don’t like the amount of work that it requires and the mess it can make. Plus, it isn’t the healthiest meal to eat on a regular basis.

That’s why I like to oven “fry” my chicken. It’s less messy, and it’s a healthier option!

Normally, I just coat chicken in seasoned flour and bake it (I teach you how in this post for sheet pan Parmesan chicken), but I often miss that thicker breading and crunch you get when you traditionally fry chicken. You know what I mean?

I also make a wonderful homemade honey mustard sauce to drizzle over the top of this crispy chicken thigh recipe. It’s completely optional, but totally delicious!

Why You’ll Love Crispy Oven Baked Chicken Thighs

  • No excess oil
  • Crunchy and delicious
  • Minimal ingredients
  • Comes together in about an hour
  • Family-friendly
crispy oven baked chicken thighs on a sheet pan with a bowl of honey mustard sauce with a spoon in the sauce

Key Ingredients to Make This Crispy Chicken Thigh Recipe

  • CHICKEN THIGHS – I’m using skin-on, bone-in chicken thighs for this recipe.
  • ALL-PURPOSE FLOUR – You’ll need flour to create the breading. All-purpose is easiest to find, but you can also use your preference.
  • SALT – To taste.
  • SEASONINGS – Use a combination of onion powder, garlic powder, and paprika.
  • EGGS – To help the breading stick to the chicken thighs.
  • MILK – Also needed in the breading process!
  • CORNFLAKES – Here’s where that signature crispy crunch comes in. Use crushed cornflakes!
  • OLIVE OIL – Combine the cereal with olive oil to help it stick, and to help get that golden brown color on the finished results.
  • HONEY MUSTARD – Again, creating your own is optional, but I can’t recommend it enough! You’ll need mayonnaise, honey, and Dijon mustard to make it.
overhead view of crispy breaded chicken thighs with a honey mustard sauce drizzled on top

Instructions to Make Oven Fried Chicken Thighs

PREPARE THE DREDGING STATIONS: Add the flour, salt, onion powder, garlic powder, and paprika to a shallow dish. Combine the eggs and milk in another dish. Finally, add the crushed cornflakes and olive oil to a third dish.

BREAD THE CHICKEN: Dredge one chicken thigh in the flour mixture. Dip it into the egg wash and then into the cornflake mixture. Make sure to coat both sides of the chicken! Place it on a large baking sheet and repeat with the other thighs.

BAKE: Place the baking sheet in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

MAKE THE HONEY MUSTARD (Optional): If you want to make my quick honey mustard, simply combine the mayonnaise, honey, and Dijon mustard in a small bowl.

Serve your crispy oven baked chicken thighs with your favorite dipping sauces and enjoy!

overhead view of crispy oven fried chicken thighs on a sheet pan

What to Serve With Crispy Oven Baked Chicken Thighs

Looking for serving suggestions for your breaded baked chicken thighs? Look no further!


Is it better to cook chicken in the oven or a frying pan?

It truly depends on your specific tastes and preferences, as well as how much time you have. I think that my breaded chicken thighs taste great when cooked in the oven — plus you don’t have to use a lot of excess oil.

If you don’t have time to bake your chicken for an hour, your best bet is to pan-fry it. This post has some tips for cooking chicken in a skillet!

Can you fry in the oven?

You can absolutely get the same crispy and crunchy texture you achieve from frying if you use the oven. This breaded baked chicken thighs recipe is proof! The key is in the added olive oil in the breading, as well as the cornflakes. Both come together to bring you crispy oven baked chicken thighs that you won’t believe aren’t actually deep-fried!

Should I cover the chicken in the oven?

You don’t have to for this crispy chicken thigh recipe! It’s perfectly fine to bake breaded chicken thighs uncovered.

Is it better to bake chicken at 350 degrees F or 400 degrees F?

I cook mine at 400 degrees F, as I find that a higher temperature really helps them crisp up perfectly. They’ll cook up a lot faster too!

More Chicken Recipes to Try

Thanks so much for reading! Let me know what you think about this crispy oven fried chicken thighs recipe in the comments below!

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Crispy baked chicken thighs on a sheet pan with a honey mustard sauce beside.

Crispy Oven “Fried” Chicken Thighs

Course: Chicken, Main Dish
Cuisine: American
Keyword: chicken thighs
These Crispy Oven Fried Chicken Thighs are a great alternative to traditional frying! They are easy to make — don't forget to add the honey mustard sauce!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 422kcal
Author: Malinda Linnebur
Print Recipe Save Recipe


  • 6 bone in skin on chicken thighs
  • ¼ cup all purpose flour
  • Season salt to taste
  • ½ teaspoon of each: onion powder, garlic powder, paprika
  • 2 large eggs
  • 2 tablespoons milk
  • cups finely crushed cornflakes (I like to do this by placing in a resealable plastic bag and using a rolling pin to crush)
  • ¼ cup olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard


  • Preheat oven to 400 degrees F.
  • In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
  • Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 165 degrees F.
  • OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.


  1. If using a food processor to make your cornflake crumbs be careful not to process too fine.
  2. Panko breadcrumbs can be substituted for the cornflakes.
  3. Chicken can be soaked in buttermilk overnight.
  4. Can use cut up chicken pieces as well. 
  5. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrtion includes 1/6th of the honey mustard sauce. 


Serving: 1thigh | Calories: 422kcal | Carbohydrates: 18g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 239mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Calcium: 21mg
These Crispy Oven Fried Chicken Thighs are a great way to enjoy fried chicken in a healthier way! |

88 thoughts on “Crispy Oven Fried Chicken Thighs”

  1. 5 stars
    Really easy, fast, crispy and flavorful. Usually my Mom doesn’t eat the skin but she did this time. The oven temperature and cooking time were spot on. Usually my chicken is raw near the bone when I first check it but with this recipe it was completely cooked. Yay!! Thank you!

    • Thank you so much Jinjer!! I am so glad you and your Mom enjoyed the chicken thighs!! And thank you so much for leaving your comment!

  2. 5 stars
    So pleased with this recipe!!! I substituted several things- coconut flour, avocado oil, and gluten free panko style bread crumbs. It only took 20min to reach 165’ but I cooked for the full 45min to make sure they got crunchy. I also flipped them over at 20min when I checked the temp., I’ve only made this once so I don’t know if the flipping is necessary. Don’t microwave the leftovers they turn out super soggy, to reheat broil in the oven for a couple minutes on each side, gets SO crunchy, still delicious the second time! We ate these with sweet baby rays BBQ sauce.

  3. 5 stars
    I got pretty creative with this one as I hadn’t realized when I started that my ingredient cabinet was running so low 😂 but it turned out PHENOMENAL! Thanks so much for this! The two main changes I had to make included using stop top chicken stuffing instead of Panko/cornflakes & instead of 1/4 cup olive oil (as I only had roasted garlic olive oil) was 4tbs oil, 2tbs organic honey and a sprinkle of brown sugar. Strange I know but it somehow worked and added a slight sweetness and richness to the coating!

    • Lol! That’s so awesome that you used what you had on hand and made it your own!! Thank you so much for sharing and so glad you enjoyed it!! 🙂

  4. 5 stars
    I love this recipe! I added some cayenne pepper to the flour mix because I like spicy (but not TOO spicy) food. All I can say is that, if chicken were heaven, this is it!

    • My husband would love it if I added cayenne as he loves his food extra spicy. However, the rest of us don’t so he has to add hot sauce when eating. I am so glad you liked it and thanks for sharing!! 🙂

        • Hi there, sorry I didn’t get back to you sooner!! It’s hard to say what could have gone wrong. They won’t be the same as fried chicken but the coating shouldn’t be soggy either. You could try using panko breadcrumbs instead of the cornflakes to see if that works better for you. Let me know if you try these again! Thank you!

  5. 5 stars
    WOW! These chicken thighs look dymanite! I’m a sucker for anything involving a nice crunch and a honey mustard dipping sauce, so I have good reason to think these wouldn’t last long in my house! YUM!

  6. 5 stars
    Made these for Paul and me for lunch yesterday and we both thought they were scrumtous. Had drumsticks on hand so used them but it worked real good too.

  7. 5 stars
    I have people in my family who always suggest the same thing when I ask what they want for dinner, too. I’m like, “We can’t have chicken and potatoes for every meal,” and they are like, “Why not?” I bet they would love these, and I love that it doesn’t take all the time or make all the mess of traditional fried chicken!

  8. If you pan fry the tops for about a minute or so before putting it in the oven, it makes a huge difference! Super crispy!! 😊


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