Go Back
–+ servings
Irish Oven-Fried Chicken Thighs

Crispy Irish Oven-Fried Chicken Thighs for Cozy Nights

Enjoy a healthier, guilt-free twist on fried chicken with these Irish Oven-Fried Chicken Thighs, marinated in buttermilk and seasoned with traditional herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Skinless thighs can be used for a lighter option.
  • 1 cup Buttermilk Swap with yogurt or vinegar-milk mix for a homemade version.
For the Coating
  • 1 cup All-Purpose Flour Opt for cornstarch for a gluten-free alternative.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute for a more robust taste.
  • 1 teaspoon Onion Powder Finely chopped onions work too if you prefer fresh.
For the Herbs and Spices
  • 1 teaspoon Thyme Classic Irish herb that freshens the dish.
  • 1 teaspoon Parsley Freshly chopped for garnish.
  • 1 teaspoon Mustard Powder Adds a tangy kick; feel free to leave it out if desired.
  • 1/2 teaspoon Cayenne Pepper Offers a touch of warmth; adjust to suit your heat preference.
For Brushing
  • 2 tablespoons Olive Oil Essential for brushing to enhance the crispiness.

Equipment

  • Oven
  • Baking sheet
  • Wire Rack
  • Mixing bowl

Method
 

Cooking Steps
  1. Marinate chicken by soaking the chicken thighs in buttermilk for at least 30 minutes, or overnight if time allows, then pat dry.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or set a wire rack on top.
  3. In a mixing bowl, combine all-purpose flour, garlic powder, onion powder, thyme, salt, pepper, and any optional spices.
  4. Coat each chicken thigh in the seasoning mixture, pressing firmly to adhere, and brush with olive oil.
  5. Arrange chicken thighs skin-side up on the baking sheet and bake for 30–35 minutes until golden-brown and internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for about 5 minutes, then garnish with chopped parsley before serving.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For best results, ensure chicken is marinated long enough and dried properly before coating to achieve maximum crispiness.

Tried this recipe?

Let us know how it was!