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Three breaded chicken thighs on a plate with slices of roasted lemon.
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4.56 / 18 votes

Breaded Oven Fried Chicken Thighs

These breaded oven fried chicken thighs come together quickly with just a handful of pantry ingredients. They have all the crispy goodness of fried chicken, without the mess and hassle of deep frying.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 493

Ingredients

  • 2 3/4 ounces (heaping 1/2 cup) all-purpose flour
  • Pinch of salt
  • 2 large eggs
  • 1 cup plain or seasoned bread crumbs, (or a 50/50 mix of panko and bread crumbs), plus more if needed
  • 1 1/2 pounds boneless, skinless chicken thighs, fat trimmed
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • Lemon wedges, to serve
US - Metric

Instructions

  • Crank the oven to 350°F (176°C).
  • Line a large rimmed baking sheet with parchment paper. Set a rack inside.
    A wire rack set on a parchment-lined baking sheet.
  • Combine the flour and salt in a shallow plate. Whisk the eggs in a medium bowl. Scatter the bread crumbs on a second plate.

    ☞ TESTER TIP: If you’re using unseasoned bread crumbs, add an extra pinch of salt to the flour mixture.

    Bowls of flour, breadcrumbs, and beaten egg set up for a breading station.
  • 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.
    Bowls of flour, breadcrumbs, and beaten egg set up for a breading station with some chicken thighs being coated.
  • Drizzle the coated thighs with olive oil, turning to coat both sides as evenly as possible.
    Five uncooked breaded chicken thighs on a wire rack on a parchment-lined baking sheet.
  • Bake for 10 minutes. Turn and bake until the bread crumbs are golden and crisp 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! Take it out and check it on the stove.

    Five cooked breaded chicken thighs on a wire rack on a parchment-lined baking sheet.
  • Serve the chicken thighs immediately with lemon wedges on the side for squeezing.

Notes

  1.  Make it gluten-free--To make gluten-free oven-fried chicken thighs, use gluten-free all-purpose flour and gluten-free bread crumbs.
  2.  Storage--Store leftover chicken thighs in a sealed container in the fridge for up to 3 days.
  3.  Reheating--Reheat in a 300°F oven or air fryer until warmed through and the bread-crumb coating is crisped.

Nutrition

Serving: 1portion | Calories: 493kcal | Carbohydrates: 28g | Protein: 40g | Fat: 24g | Saturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 255mg | Sodium: 307mg | Fiber: 2g | Sugar: 2g