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No Mess Crispy Chicken Thighs Recipe An easy baked chicken thighs recipe that uses a trick from Cooks Illustrated to get the chicken skin nice and crispy! Better than fried chicken!

crispy chicken thighs recipe on a baking rack

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 baked chicken thighs and it is definitely kid friendly.  They are the perfect low carb dinner…and so much easier than making keto or low carb fried chicken!

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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 chicken thighs 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!

 

These 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!“As an Amazon Associate I earn from qualifying purchases.”

The method I used to accomplish these crispy chicken thighs (and I mean super crispy!) is to shake them with baking powder and my seasonings in a bag 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!

 

These 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!

 

HOW LONG TO BAKE CHICKEN THIGHS:

  1. 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.
  2. 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.
  3. 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 25-30 minutes or until brown and crispy.  Chicken is cooked through when an internal temperature of 165F is reached.

 

I also use this method to make my Garlic Parmesan Chicken Wings.

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!  So much easier than frying chicken!

I have used this same method to make super crispy skin chicken legs and they were amazing as well!

HOW TO BAKE CHICKEN THIGHS VIDEO (1 MIN):

I love to cook with chicken thighs!  Here are some other chicken thighs recipes that you should check out: Low Carb Chicken Noodle Soup and Chicken Cauliflower Fried Rice Casserole

crispy chicken thighs cooked on a sheet pan

No Mess Crispy Chicken Thighs Recipe

These budget friendly crispy baked chicken thighs recipe is so easy to make and with no skillet or grease splattered all over your kitchen! Perfect low carb dinner and so much easier than making low carb and keto fried chicken!
4.78 from 53 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: American
Keyword: chicken for dinner
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 240kcal

Ingredients

  • 4 lbs Bone in, Skin on Chicken thighs
  • 2 tbsp baking powder (not baking soda!)
  • 1/2 tbsp Kosher Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Onion Powder

Instructions

  • 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 25-30 minutes or until brown and crispy.  Chicken is cooked through when an internal temperature of 165F is reached.

Notes

  1. The baking powder is essential to making these chicken thighs extra crispy.  I like to make sure it is distributed evenly by shaking the chicken with the baking powder and seasonings in a bag or a large bowl with a lid.
  2. I have made this recipe with frozen and fresh chicken thighs.  The frozen chicken thighs are more wet before cooking than fresh but they yield the same crispy results.
  3. I have also used this recipe to make crispy chicken legs.  They were just as amazing!  Just make sure you keep an eye on them in the final cook because they can cook a little quicker than the thighs.

Nutrition

Calories: 240kcal
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⭐ Did you make this baked chicken thighs recipe?  I want to see!  Tag me on Instagram @lowcarbwithjennifer

 

No mess crispy baked chicken thighs are so easy to make with no skillet and no grease splatter all over your kitchen! A perfect paleo and low carb compliant dinner.

 

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    • Nyoka
    • June 25, 2019
    Reply

    I’m wanting to make this with leg quarters. I’ll probably have to play with the baking time but I’m excited to make it. My mom use to pretty much make the same thing but with cornstarch instead of baking powder. I didn’t know baking powder would crisp up. Thanks for the tip!

    • Peter
    • June 1, 2019
    Reply

    Are you using a conventional oven or a convection type?? Does affect temperature setting.
    I made this dish and everyone loved it.
    I think that I would use parchment paper versus foil next time. The other thing that I should have done is remove the chicken when increasing the oven temp t0 425. I left the chicken in the oven and found that I had to shorten the final bake time to prevent burning.

    • Elisa
    • May 22, 2019
    Reply

    Can I use skinless thighs? Do you think it will crisp up at all? And if I make it in the morning, how would you suggest I warm it up at night?

      • jenniferbanz
      • May 22, 2019
      Reply

      I would not use this recipe for skinless thighs

    • Meg
    • May 13, 2019
    Reply

    Umm…. this was amazing. I can’t beleive that I was able to do this! Usually all my Pinterest recipes fail, but this was SO FREAKING GOOD. Perfectly cooked. Perfectly tasty. I’m so excited! Thank you!

    • Lori McBride
    • May 13, 2019
    Reply

    It was easy and so delicious

    • Patty Scott
    • April 20, 2019
    Reply

    This was SOOO good. We just had it tonight with a side of crockpot macaroni and cheese and salad. The one change I made was to pour a dash of liquid smoke into my hand and rub it on each thigh before putting it into the seasoning bag. The flavors in this sing and it was so good my whole family complimented it the whole meal through. Not just another Pinterest chicken recipe.

    • Cathy Moody
    • April 16, 2019
    Reply

    Adding this to my repertoire!! Thanks!!

    • Valerie J Patterson
    • March 26, 2019
    Reply

    What is the nutritional information? Carbs?

      • jenniferbanz
      • March 26, 2019
      Reply

      It’s just chicken and some spices so I would say max 1 carb per piece

    • Lisa K Cowan
    • March 24, 2019
    Reply

    Thank you for this fabulous recipe . I used it last night for bone in, skinless chicken thighs. I used 1 Tbsp of baking powder and they turned out great. So good in fact. I am using this recipe tonight using skin on bone in chiken breast. I am going to check the temp in the second stage of baking. This recipe is a keeper thank you Jennifer.

    • Nani
    • March 12, 2019
    Reply

    Ah sounded good but did not work form! After 30 min at 250 chicken looked pretty raw. 30 minutes at 30 min uncooked and dried out.

    • Sarah
    • February 22, 2019
    Reply

    No mess In the kitchen, grease disaster in the oven. But DELICIOUS – so, worth it.

    • Kat
    • February 15, 2019
    Reply

    My family raved about this delicious chicken recipe. It was crispy and tasty! My son asked what the secret recipe was! 😉

    • Ashleigh
    • February 12, 2019
    Reply

    I meal prep alot so always finding new and different ways to cook with chicken. Was a bit hesistant on how it was going to turn out. But it turned out amazing, juicy and crispy!
    Thanks!

    • K Smith
    • January 30, 2019
    Reply

    So good and easy. I skipped the step of lining the pan with foil tho and nearly had a fire from all the grease in my gas stove! So don’t skip the foil ha ha and I may need to figure out what else to do so it doesn’t happen next time. Slightly reduced the baking powder due to the reviews and skin was perfectly flavored and crispy – thanks!

    • Byenia
    • January 23, 2019
    Reply

    Made this recipe last night and loved it! Super crispy skins! 🙂 Used slightly less baking powder since I had only 3.6 lbs. of meat to season, and I did wind up needing to cook the chicken in the oven at 425 degrees for an extra 16 minutes in order for it to cook fully through, but otherwise didn’t change a thing. Will definitely save and share this recipe. Thanks!

    • Courtney
    • January 20, 2019
    Reply

    YOU ARE A FREAKING GENIUS!!!! I have been searching for a skin-on chicken thigh recipe like this forever. Tried multiple other recipes, and the skin is still rubbery and soggy. Not this one. It cracked when I cut into it. The skin was perfectly crispy, the chicken was juicy, and the flavor was spot on. I can’t thank you enough for this recipe. We will be using this same technique for thighs, wings and drumsticks for the rest of my life.

    • Ahava
    • January 17, 2019
    Reply

    Amazing ! So crispy and moist and delicious- my husband said best chicken he ever had ! And my kids loved as well –
    Thank you!

    • Lisa
    • January 12, 2019
    Reply

    I made these with Cajun seasoning and dipped them in a mixture of 1/2 Franks and 1/2 butter. Yummmy. You have made my buffalo wing dreams come true. More meat!

      • jenniferbanz
      • January 13, 2019
      Reply

      Sounds amazing!

    • Doug
    • January 9, 2019
    Reply

    This recipe is amazing. I honestly didn’t think it was going to work as advertised, sorry for my cynical nature, but I was definitely proven very happily wrong. You definitely have talent Jennifer. Thank you very much for this wonderful site.

    Sincerely
    Doug

    • Krissy
    • January 6, 2019
    Reply

    Sooooooooo good. Did not taste any baking soda. My hubby said it was better than kfc 😂 and my toddler liked it. Thanks for the recipe!

      • jenniferbanz
      • January 7, 2019
      Reply

      Now that’s a compliment! So glad you liked them!

    • DownSouthDiva
    • January 1, 2019
    Reply

    These were Amazing! The people complaining about tasting baking powder had to have used too much…I’ve put these in my weekly menu rotation. I don’t even like thighs but since I’m doing Keto these were the better choice. With this recipe I look forward to chicken thighs. Thanks for sharing!

      • jenniferbanz
      • January 2, 2019
      Reply

      Yay! So glad to hear that!

    • Gina
    • January 1, 2019
    Reply

    I cook my chicken like this all the time. I have been doing it long before I read this post but wanted to say that if you season well, you won’t taste the baking powder. Also, Morton’s Season All tastes just like Shake-n-Bake seasoning. Like, seriously. It’s also good on pan fried pork chops.

    • Kim
    • December 27, 2018
    Reply

    Made this tonight and OmG it is so yummy!! Definitely a keeper!

    • Jenny C
    • November 30, 2018
    Reply

    I made these tonight, the thighs looked beautiful. Mine tasted to much like baking powder, then I realized your only supposed to use 2 tbsp. Make sure you read the recipe all the way down to bottom. I didn’t see the full recipe until after I reread it.
    I actually used baking powder as if was flour. That is a no no. Lol

    • Shelly
    • November 28, 2018
    Reply

    If cooking from frozen would you cook longer?

      • jenniferbanz
      • November 30, 2018
      Reply

      You would definitely need to cook them longer. I’m not sure cooking from frozen would work as well though.

    • Pollie
    • November 14, 2018
    Reply

    This did not work at all. I followed the recipe exactly and all you could taste was the baking powder. My daughter had no idea how I made it and she actually asked me if there was some kind of powder on it. It wasn’t edible.

      • Mir
      • December 6, 2018
      Reply

      There was a comment above that said they didn’t read the recipe and used it like it was flour, but it was supposed to only be 2 tablespoons… sounds like you did the same thing.

        • JP
        • January 25, 2019

        I had the same issue…baking powder taste. I followed the recipe exactly, except for having slightly less chicken…but there was a bit of seasoning left in the bag.

    • CeriAnn
    • November 10, 2018
    Reply

    Theses thighs have become a staple in my home. We eat them at least once a week! Thank you for sharing!

    I’m prepping some freezer meals and I’m wondering if it would work to season the thighs and then freeze them, or of there would be too much moisture as they defrost?

    I love having a freezer full of seasoned meat, but I’m just not sure this one would work. What do you think? (I realize I’m asking a question that you can likely only answer with guess, I’m OK with that : )

      • jenniferbanz
      • November 12, 2018
      Reply

      I have used frozen thighs to make this recipe with no problem. I’m not sure if anything would change with the added seasoning, though.

    • Shari
    • November 5, 2018
    Reply

    I fixed this recipe and it was amazing — thank you so much for this!!

    My daughter really likes chicken breasts. Can you tell me if this recipe can be adapted to chicken breasts? If so, what time/temperature should I use and should I adjust the amount any of the seasonings?

      • Megan
      • January 29, 2019
      Reply

      I just made these with boneless, skinless thighs, so it’s similar to breasts. I did them at 250 for 30 minutes just as instructed, then bumped them up to 400 (my oven runs hot) for another 15. They were a tad overdone ( internal temp 170). I suspect 12 minutes would’ve been enough. I finished them on high broil for one minute for crispiness. Delicious!

    • Shari
    • November 5, 2018
    Reply

    Thank you so much for the recipe — cooked these last night and they were amazing!! My daughter is a fan of chicken breasts. Can you tell me if this recipe will work for chicken breasts and if so, what the cooking times/temperatures would be?

    • donna quixote
    • November 1, 2018
    Reply

    At the moment, this recipe has 30 reviews of 5/5 stars. I concur. This recipe has definitely met and exceeded my level of enjoyment of the modest chicken thigh. I change the spice from the oregano and smoked paprika to ground rosemary leaves and mustard seeds (in a mortar and pestle). The rest I left the same. The result? It was a mouth watering, juicy crisp texture and gorgeous color. My only thought was maybe use a little less Baking Powder, as you can taste it a little. So good! No one even spoke at dinner, we kept eating… and eating…

    • Lila Joe
    • October 15, 2018
    Reply

    Can I use skinless, boneless chicken breast?

      • jenniferbanz
      • October 16, 2018
      Reply

      You could but this process would be pointless without the skin

        • Shari Wolfe
        • November 6, 2018

        Hi Jennifer – this recipe was amazing with chicken thighs. If we use chicken breasts, what would the baking times be and would we need to increase the spices, etc for the larger pieces?

        • jenniferbanz
        • November 7, 2018

        I would only use bone in skin on chicken breast and I would double the spices but not the baking powder if you are doing 8 chicken breast. I would do the same time a temperature but make sure to check for doneness with a meat thermometer.

    • Nancie
    • October 7, 2018
    Reply

    Absolutely delicious!! Whole family declared it best chicken they’ve ever had! This will be a regular for us. Many thanks.

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