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Extra Crispy Irish Oven-Fried Chicken Thighs

Deliciously juicy and crispy chicken thighs marinated in buttermilk and coated with seasoned breadcrumbs, perfect for family dinners or festive occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs, skin-on and bone-in For maximum flavor
  • 1 cup Buttermilk Provides moisture and helps tenderize the chicken
  • 1 cup Breadcrumbs Consider using panko for extra texture
  • 2 teaspoons Irish seasoning mix A blend of spices reminiscent of traditional Irish cooking
  • 1 teaspoon Salt Essential for enhancing flavors
  • 1 teaspoon Pepper Essential for enhancing flavors
  • 1 teaspoon Paprika Adds color and a subtle smokiness
  • 2 tablespoons Olive oil To achieve a golden finish

Method
 

Preparation
  1. Begin by soaking the chicken thighs in buttermilk for at least 30 minutes. This step is crucial for tenderness!.
  2. In a bowl, mix breadcrumbs with Irish seasoning mix, salt, paprika, and pepper. If desired, add some dried herbs.
  3. Set your oven to 400°F (200°C) and let it heat up while you prepare the chicken.
  4. Remove the thighs from the buttermilk, letting excess drip off, then dredge them in the seasoned breadcrumbs, ensuring they are well coated.
  5. Place the coated chicken thighs on a baking sheet lined with parchment paper, and drizzle olive oil over them.
  6. Bake in the preheated oven for about 40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
  7. Allow the chicken to rest for a few minutes before serving. The waiting makes for an even juicier bite.

Notes

For extra crunch, double-coat your chicken by repeating the buttermilk and breadcrumb steps. Allow the chicken to sit at room temperature for about 15-20 minutes before baking to ensure even cooking. Consider using a convection setting for a crispier finish.