These crispy chicken thighs are so easy to make and with no dirty skillet or grease splattered all over your kitchen! They are a frequent weeknight meal in my house because everyone loves chicken. They are the perfect low carb dinner!
I’ve noticed something over the years when it came to a low carb diet. I think everyone thinks low carb is expensive. Do you think low carb is expensive? I’m going to make it my mission to prove that you can eat low carb on a budget!
These crispy chicken thighs are definitely budget friendly. I bought a 4 lb bag of frozen chicken thighs at the grocery store for $4.98. That was cheaper than the fresh chicken thighs. I also like to buy frozen so I don’t have to cook them right away if I change my mind on what I want to make for dinner. Most grocery stores run sales often on fresh chicken thighs though, so watch out for that!
The method I used to accomplish these crispy chicken thighs (and I mean super crispy!) is to coat them with baking powder before they are baked. This method makes the skin so crispy! I’ve cooked chicken thighs in cast iron, I’ve grilled them, and I’ve baked them in the oven with just salt and pepper, and they have never come out this crispy!
When I pulled these crispy beauties out of the oven I was so excited!
They are amazing dipped in ranch!
If you want to be extra frugal, you can cut all of the chicken off of the bone and put the bones in the freezer. When you have a nice size bag full, make your own bone broth!
To make these “no mess” you need to line your sheet pan with foil, then just throw the mess away! I figure the water and soap and scrubbing used to clean the nasty pan more than makes up for the cost of the foil. The only things left to clean up is the wire rack, but we spray it with cooking spray so it should clean right up!
These budget friendly crispy chicken thighs are so easy to make and with no skillet or grease splattered all over your kitchen! Perfect Whole 30 and low carb dinner!
- 4 lbs Bone in, Skin on Chicken thighs
- 2 tbsp baking powder
- 1/2 tbsp Kosher Salt
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tsp Onion Powder
- Preheat the oven to 250F. Line a rimmed baking sheet with foil and spray a wire rack with cooking spray. lay out the chicken thighs on the wire rack skin side up and place inside the baking sheet. Dry the chicken thoroughly with paper towels.
Place the chicken in a bag or a bowl with a lid and toss the chicken in the baking powder and spices and then put the chicken back on the rack.
Bake the chicken in the center of the oven for 30 minutes. Increase the heat of the oven to 425F and move the oven rack up one spot then bake for an additional 30-40 minutes or until brown and crispy. Chicken is cooked through when an internal temperature of 165F is reached.
Serve with my Ultimate Creamy Bacony Cheesy Cauliflower!