Crispy Oven-Fried Chicken Thighs or Legs
Ingredients
- 3 pounds chicken thighs, bone-in, or whole legs, with skin
- 2 cups buttermilk, well shaken
- 1/2 cup hot sauce, such as Texas Pete's or Frank's
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground paprika
- 1/2 cup vegetable oil, for frying
Instructions
- 1
In a food storage bag, combine the chicken thighs with the buttermilk and hot sauce. Refrigerate for 3 to 4 hours or overnight.
180 min - 2
Heat the oven to 350 F.
- 3
Place a rack in a large, rimmed baking pan or roasting pan.
- 4
Combine the flour, kosher salt, pepper, and paprika in a wide, shallow bowl or pie plate.
- 5
Pour vegetable oil in a deep skillet or saucepan to a depth of about 1/2 inch.
- 6
Heat the oil to 360 F.
- 7
Remove the chicken pieces from the buttermilk mixture, and dip in the flour mixture to coat thoroughly. Shake off excess.
- 8
Arrange the coated chicken pieces in the hot oil—you might have to work in batches—and fry for about 2 1/2 to 3 minutes on each side or until the coating is lightly browned. The chicken will brown more as it bakes.
2.5 min - 9
Remove the chicken to the rack in the baking pan.
- 10
Bake the chicken thighs or legs for 35 to 45 minutes, or until the chicken registers at least 165 F on an instant-read food thermometer inserted into the thickest chicken thigh, not touching bone.
35 min
Nutrition
Per serving (based on 6 servings)
