Crispy Oven Fried Chicken Thighs

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These Crispy Oven Fried Chicken Thighs are a great alternative to traditional frying!  They are easy to make and don’t forget to add the honey mustard sauce!

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

**Originally published October 2015**

Crispy Oven Fried Chicken Thighs

My husband is always asking for fried chicken, always.  Like every time I ask what sounds good for supper, he gives me the same answer.  (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 mess and it’s a healthier option.

Crispy oven fried chicken thighs on a sheet pan. A bowl of honey mustard sauce with a spoon in the sauce.

Oven Fried Chicken

Normally I just coat the chicken in seasoned flour and bake it, which is really good, but I miss that thicker breading and crunch you get when you traditionally fry chicken.

You know what I mean??

I had to do an updated version of these crispy oven fried chicken thighs.

For one, the pictures were horrible and two I have changed the recipe over time and wanted to share those changes with you.

Plus, I made a super yummy honey mustard sauce to drizzle over the top.

Completely optional, but totally delicious!!

Overhead view of crispy oven fried chicken thighs with a honey mustard sauce drizzled on top.

Easy Oven Fried Chicken

It’s also an easier version.  The original required marinating in buttermilk for an extended length of time and while it did make for really tender and tasty chicken, I never remembered to do it, so that step went out the window.

Chances are if I am too busy to do this step many of you probably are too.

I also swapped out the panko breadcrumbs for cornflakes (my secret ingredient) on a whim one evening.

I thought I had breadcrumbs in the pantry and didn’t.  But instead a half empty box of cornflakes that needed to be used up.

That is classic me right there!!  I always start a recipe without checking to make sure I have everything!

Overhead view of crispy oven fried chicken on a sheet pan.

What to serve with these Crispy Oven Fried Chicken Thighs:

4.95 from 18 votes
Crispy baked chicken thighs on a sheet pan with a honey mustard sauce beside.
Crispy Oven "Fried" Chicken Thighs
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

These Crispy Oven Fried Chicken Thighs are a great alternative to traditional frying!  They are easy to make and don't forget to add the honey mustard sauce!

Course: Chicken, Main Dish
Cuisine: American
Keyword: chicken thighs
Servings: 6
Calories: 422 kcal
Author: Malinda Linnebur
Ingredients
  • 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
  • HONEY MUSTARD SAUCE
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.

  4. OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.
Recipe Notes
  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. 
Nutrition Facts
Crispy Oven "Fried" Chicken Thighs
Amount Per Serving (1 thigh)
Calories 422 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 160mg53%
Sodium 239mg10%
Potassium 254mg7%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 20g40%
Calcium 21mg2%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
These Crispy Oven Fried Chicken Thighs are a great way to enjoy fried chicken in a healthier way! | www.countrysidecravings.com

70 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!

    Reply
    • 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!

      Reply
  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.

    Reply
  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!

    Reply
    • 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!! 🙂

      Reply
  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!

    Reply
    • 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!! 🙂

      Reply
        • 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!

          Reply
  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!

    Reply
  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.

    Reply
  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!

    Reply
  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!! 😊

    Reply

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