{"id":715,"date":"2017-12-13T11:31:06","date_gmt":"2017-12-13T19:31:06","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=715"},"modified":"2025-10-12T20:20:56","modified_gmt":"2025-10-12T20:20:56","slug":"oven-fried-chicken-thighs","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/oven-fried-chicken-thighs\/","title":{"rendered":"Oven-Fried Chicken Thighs"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 6 servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>Circa 2015: I love nice crispy chicken thighs. Great flavor and the coating is a real playground for experimenting with additional seasonings. Based on personal preference choose plain, just flour coating, egg and flour, regular bread crumbs or Panko crumbs or use a variety.<\/p>\n<ul>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">large chicken thighs, bone-in, skin-on<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p><strong>For non-coated:<\/strong><\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">flour (optional)<\/span><\/li>\n<\/ul>\n<p><strong>For coated:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">eggs<\/span><\/li>\n<li><span class=\"id-ingredient-name\">milk<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup seasoned bread crumbs, regular or panko<\/span><\/li>\n<li><span class=\"id-ingredient-name\">&#8211; or &#8211;<\/span><\/li>\n<li><span class=\"id-ingredient-name\">additional seasoned flour<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreheat<\/strong> oven to 425\u00b0F.<\/p>\n<p>Line a quarter sheet pan with a Silpat, foil and spray or lightly coat with <strong>oil.<\/strong> If using foil, be sure to spray the foil with cooking spray or put a layer of parchment on top of the foil.<\/p>\n<p><strong>For all:<\/strong><br \/>\nArrange the <strong>chicken thighs<\/strong> skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges. <strong>Note:<\/strong> if you&#8217;re a crispy skin fan you can skip the trimming.<\/p>\n<p>Season both sides generously with <strong>salt<\/strong> and <strong>black pepper.<\/strong><\/p>\n<p><strong>Plain:<\/strong><br \/>\nPlace <strong>chicken<\/strong> skin side down in the prepared pan.<\/p>\n<p><strong>My Mom&#8217;s way:<\/strong><br \/>\nPut 1\/2 cup of <strong>flour<\/strong> in a sturdy plastic bag. Add <strong>thighs,<\/strong> two at a time. Shake to coat. Remove from bag, shaking off excess <strong>flour.<\/strong><br \/>\nPlace <strong>chicken<\/strong> skin side down in the prepared pan.<\/p>\n<p><strong>For coated:<\/strong><br \/>\nLine up two or three bowls for a <strong>breading<\/strong> station. In the first place about 1\/2 to 2\/3 cup <strong>flour,<\/strong> season with generous pinch of <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>In the second beat the <strong>eggs.<\/strong> Season with <strong>salt<\/strong> and <strong>pepper<\/strong> and mix in about 1\/2 cup <strong>milk.<\/strong><\/p>\n<p><strong>Option1:<\/strong><\/p>\n<p>Re-dip the <strong>chicken<\/strong> in the <strong>flour<\/strong> a second time.<\/p>\n<p>Place <strong>chicken<\/strong> skin side down in the prepared pan.<\/p>\n<p><strong>Option2:<\/strong><\/p>\n<p>In the third bowl or bag, add the <strong>bread crumbs<\/strong> and season with additional <strong>salt<\/strong> and <strong>pepper<\/strong> to taste.<\/p>\n<p>One at a time, dredge the <strong>thighs<\/strong> in the <strong>flour<\/strong> to coat completely. Shake or tap to remove excess.<\/p>\n<p>Coat the <strong>floured chicken<\/strong> in the <strong>egg mixture,<\/strong> turning to coat completely. Drain excess.<\/p>\n<p>Dip the <strong>chicken<\/strong> in the <strong>bread crumbs<\/strong> turning to coat generously or re-dredge the <strong>chicken<\/strong> in the <strong>flour.<\/strong><\/p>\n<p>Place <strong>chicken<\/strong> skin side down in the prepared pan.<\/p>\n<p><strong>Bake:<\/strong><\/p>\n<p>Bake for 30 minutes, remove and turn <strong>chicken<\/strong> over.<\/p>\n<p>While the <strong>chicken<\/strong> is baking, make <strong>mashed potatoes<\/strong> or <a href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/15\/rice-pilaf-with-peas\/\"><strong>rice pilaf<\/strong><\/a> and you choice of <strong>green vegetable<\/strong>.<\/p>\n<p>Bake for 20-30 minutes more until crispy and temperature is at least <strong>190\u00b0F<\/strong>. Sounds high, but you want <strong>dark meat<\/strong> cooked through. It also breaks down the collagen, making the <strong>chicken<\/strong> tender.<\/p>\n<p>Remove from oven and let sit for 10 minutes.<\/p>\n<p><strong>Serve with:<\/strong><br \/>\nStarch: Mashed Potatoes, Rice, Pasta.<br \/>\nVeg: Any<\/p>\n<h4 style=\"text-align: center;\">Special Seasoning<\/h4>\n<h5 style=\"text-align: center;\">Yield: 1 lb Seasoning Mix<\/h5>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tbs white pepper<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tbs black pepper<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">tsp garlic salt<\/span><\/li>\n<li><span class=\"quantity\">3\u00bd<\/span><span class=\"ingredient-name\">tbs sage<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tbs coriander<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tsp ground ginger<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tbs plus 1 tsp cayenne<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp clove<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp allspice <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp savory<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp marjoram <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp thyme<\/span><\/li>\n<li><span class=\"quantity\">1\u00bc<\/span><span class=\"ingredient-name\">cups table salt<\/span><\/li>\n<\/ul>\n<p>Add 2 TBS <strong>special seasoning<\/strong> mix to 1 cup AP <strong>flour.<\/strong><\/p>\n<p>Use this after the <strong>egg dip.<\/strong> Re-dip in <strong>egg<\/strong> and <strong>special seasoning<\/strong> for an extra thick coating.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 6 servings Scott Nowell Circa 2015: I love nice crispy chicken thighs. Great flavor and the coating is a real playground for experimenting with additional seasonings. Based on personal preference choose plain, just flour coating, egg and flour, regular bread crumbs or Panko crumbs or use a variety. 6large chicken thighs, bone-in, skin-on salt freshly ground black pepper For non-coated: flour (optional) For coated: 2eggs milk 1cup seasoned bread crumbs, regular or panko &#8211; or &#8211; additional seasoned flour&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/oven-fried-chicken-thighs\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[74,165,191,235],"class_list":["post-715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-chicken","tag-oven-fried","tag-poultry","tag-thighs"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2017\/12\/OvenFriedThighs.jpg?fit=624%2C416&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":55470,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/715\/revisions\/55470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2716"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}