Breaded Oven Fried Chicken Thighs

These breaded oven fried chicken thighs come together quickly with just a handful of pantry ingredients including flour, eggs, bread crumbs, and olive oil. Sounds like dinner to us.

Six breaded oven fried chicken thighs with four lemon wedges in a parchment-lined dish.

These breaded oven fried chicken thighs are superlatively easy to toss together in a jiffy. And while chances are you’re not going to turn to them at your next fancy schmancy dinner party, whenever that may be, these will more than please everyone at your table at every other dinner situation.

Angie Zoobkoff

Can You Bread Chicken With Skin On?

We suspect you’ll be much more pleased with the results of this recipe when you use skinless chicken thighs. Save the skin-on chicken thighs for someplace where it hits the hot skillet unimpeded and has a chance to turn crazy crisp.

Breaded Oven Fried Chicken Thighs

  • Quick Glance
  • (3)
  • 15 M
  • 40 M
  • Serves 4
4/5 - 3 reviews
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Preheat the oven to 350°F (176°C).

Line a large rimmed baking sheet with parchment paper.

In a medium bowl, combine the flour and salt. Into a second medium bowl, crack the eggs and whisk to blend. Scatter the bread crumbs on a plate.

Tester tip: If you’re using unseasoned bread crumbs, you may care to add an extra pinch of salt to the flour mixture.

Season each piece of chicken with salt and pepper and then dip it first in the flour, shaking off any excess, then in the egg wash (allowing any excess egg to drip off), and then coat the thighs on both sides with the breadcrumbs and place on the lined baking sheet. Add extra bread crumbs to the plate, if needed.

Drizzle the coated thighs with the olive oil, turning to coat both sides as evenly as you can.

Bake for 10 minutes. Then turn and bake until the bread crumbs are golden and crips and the chicken is cooked through with an internal temperature of 165°F (74°C), 10 to 15 minutes more.

Tester tip: If you’re using a thermometer to check the temperature of the chicken, hold it parallel to the baking sheet and insert it through the side and into the center of the thigh. Do not try to do this while the baking sheet is still in the oven! First take it out and rest it on the stove.

Serve the chicken thighs immediately with lemon wedges on the side for squeezing. Originally published April 01, 2020.

Print RecipeBuy the The Plan Buy Cook Book cookbook

Want it? Click it.

    *What Can I Do To Fancy Up These Breaded Chicken Thighs (Or How To Make It Suit Your Pantry)

    • Tux variation

      If you want to glam up your chicken thighs with a little more bling (or simply need to adapt them to whatever you happen to have on hand!), you can easily add a generous pinch of dried or fresh herbs. Or maybe plenty of black pepper. Maybe even a handful of very finely grated Parmesan.

      No bread crumbs? No worries. Instead, crush some potato or tortilla chips into fine crumbs or simply use the crumbs found at the bottom of your bag of chips. If you have some of those trendy gluten-free Inca-style corn nuts, you can crush them into a powder and they’ll work just dandy, too.

    Recipe Testers' Reviews

    This is the perfect quick, easy, and delicious dinner. It has simple ingredients that you probably already have in your pantry. The only prep work for the chicken thighs is opening the package. It takes at the most 10 minutes to prepare this dish and then only 20 minutes to bake it. The result renders delicious and juicy breaded oven-fried chicken thighs.

    Although I did use thighs, I am sure this would be fantastic with breasts, too. I will do a combination the next time I make it.

    I used seasoned bread crumbs on some of the thighs and plain on the others as I wanted to compare the two. I preferred the seasoned over the plain but my husband preferred the plain. Bottom line, they are both great and it is just a matter of personal preference.
    Four breaded oven fried chicken thighs on a red plate.

    This easy recipe for breaded and oven-fried chicken thighs did produce very moist and tender chicken with a golden crispy crust. And we loved the fresh squeeze of lemon when serving!

    The bread crumbs adhered with no problems to the chicken. I didn’t lose any bread crumbs as I drizzled both sides of the chicken with olive oil.

    As instructed, I flipped the chicken after 10 minutes in the oven, and it took 15 minutes on the second side for the chicken to develop its golden crust for a total of 25 minutes. The drizzle of olive oil did create an even crispy coating on the chicken.

    This was a very quick and easy recipe to make! These lemon-spritzed oven- fried thighs were served with roasted zucchini, since I had the oven on already, and steamed fresh broccoli.


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    1. 4 stars
      Great method for preparing boneless skinless thighs! I added a bit of smoked paprika and celery salt to the breadcrumbs for some extra flavour. This was easy and I was so pleased with how crispy these turned out – I may never pan-fry chicken again!

    2. 3 stars
      I prefer more ingredients. I add Onion flakes, garlic powder, S&P, dried basil and a healthy dose of grated parmesan cheese. Old Italian recipe. I cook it the same way until chicken is crispy.

    3. Love that this only took about a half hour. Needed more bread crumbs so crushed fried onion rings left over for bean casserole. I was looking for more seasoning but can do that on my own…served with mashed potatoes and broccoli. Will definitely make again.

    4. I made a gluten free version of this with gluten free flour, gluten free bread crumbs and cut them in strips. They were amazing. My first time trying oven fried chicken. They were so juicy and moist. My toddler enjoyed it too.

      1. Thanks, Amy! We’re so pleased to hear this and are glad to know that it works well with gluten-free substitutions. Thanks for taking the time to let us know.

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