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

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 chicken and it is definitely kid friendly.  They are the perfect low carb dinner!

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!

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 so easy to make and with no skillet or grease splattered all over your kitchen! Perfect Whole 30 and low carb dinner!

 

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!

 

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!

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

HOW TO MAKE CRISPY 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


4.19 from 11 votes
crispy chicken thighs cooked on a sheet pan
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No Mess Crispy Chicken Thighs
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 

These budget friendly crispy chicken thighs are so easy to make and with no skillet or grease splattered all over your kitchen! Perfect low carb dinner!

Course: dinner, Main Course
Servings: 6
Calories: 240 kcal
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
  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.

Recipe 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.

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

 

No mess crispy chicken thighs are so easy to make with no skillet and no grease splatter all over your kitchen! A perfect whole 30 and low carb compliant dinner

 

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  1. Reply

    These chicken are making it hungry even though it is only 9:30am! The chicken skin looks super crispy and the meat is moist! YUM!

  2. This is also a staple in my house, I find it very handy and love that it doesn’t mess my stove, but I never knew about rubbing the chicken skin with baking powder, will try your way next time! Thanks

  3. Reply

    I’ve never used baking powder as a crisping agent before but I’ll have to try it. These look extra crisp and delicious!

  4. You literally had me at “No Mess”! I can’t think of the number of times I’ve avoid making fried chicken because I just don’t want to clean up the mess afterwards. I will definitely be giving this a try!

  5. Reply

    I love crispy chicken thighs! These look excellent!

    • Janet
    • June 29, 2017
    Reply

    Hi are you thawing the chicken first?

      • jenniferbanz
      • June 29, 2017
      Reply

      Yes…I will edit my post!

    • Iris Gluzman
    • August 8, 2017
    Reply

    Did anyone try this with boneless, skinless chicken? You know, the one your son take out of the freezer when he does not read the whole text you send him.

      • jenniferbanz
      • August 8, 2017
      Reply

      I would do the seasoning but not the baking powder. Then bake them in the center of the oven for 20-25 minutes ?

        • Barbara
        • November 8, 2017
        Reply

        So if skinless, just bake for a total of 20-25 minutes? And at 250F or 425F? Thanks! I bought a big bag from Costco & didn’t realize they were skinless & boneless.

          • jenniferbanz
          • November 8, 2017
          Reply

          I would cook at 350 for boneless skinless. And you will not need the baking powder.

    • Danielle
    • August 15, 2017
    Reply

    All I tasted was baking powder I don’t know what I did wrong I did exactly what the recipe called for…

      • jenniferbanz
      • August 17, 2017
      Reply

      Sorry to hear that, Danielle. If you end up trying again, you could mix the chicken with the seasonings in a large zip lock bag or a large bowl with a lid. It might get distributed more evenly that way.

      • Tina
      • August 23, 2017
      Reply

      Maybe you accidentally used baking soda? I have mixed up baking powder and baking soda more times than I like to admit!

    • Susie
    • September 19, 2017
    Reply

    I admit did not have much confidence in this recipe but looking for a different thigh recipe that could be gluten free. It was delicious!! And, my finicky hubby asked for it again. Thank you!

      • jenniferbanz
      • September 19, 2017
      Reply

      That’s so good to hear, Susie!

    • Ailene moore
    • October 10, 2017
    Reply

    I have made these more times than I can count. I also sent every one of my friends the recipe!!!! They are perfect every time! Has anyone tried it with chicken legs? Thanks again!

      • jenniferbanz
      • October 10, 2017
      Reply

      That’s so great to hear! I have used this recipe with chicken legs and they were amazing!

    • Helen
    • October 12, 2017
    Reply

    You actually cook the thighs at 250 as the first step? That doesn’t seem very hit.

      • Becca
      • October 20, 2017
      Reply

      I thought so too. I’m going to make this now by instruction and see what happens.

    • Marilyn
    • October 18, 2017
    Reply

    Did you leave the chicken in the oven while the temp was increasing to 425?

      • jenniferbanz
      • October 18, 2017
      Reply

      Yes

    • Dawn
    • October 24, 2017
    Reply

    What is the purpose of moving the rack up in the oven? Is it for ovens that have a heating element on top? Mine is just a broiler at the top.

    • Kat
    • October 27, 2017
    Reply

    Deeeelish! Perfect. A frequent meal at our house. Thank you!

      • jenniferbanz
      • October 30, 2017
      Reply

      I love hearing that!

    • Joanna
    • November 3, 2017
    Reply

    WOW this came out beautifully! I have a garlic allergy so modified the garlic powder with some dry oregano and Chili powder was divine! I will be sharing this with all of my heath conscious friends and family!

    • Maria
    • November 3, 2017
    Reply

    Do you have a suggestion for a substitution for baking powder? I was excited to make these until I realized that it’s not Whole 30 approved with the baking powder in it.

      • jenniferbanz
      • November 3, 2017
      Reply

      I’m sorry Maria, I didn’t realize baking powder wasn’t Whole 30 approved. I’m thinking you could just leave it out and they will be a little less crispy.

    • Debra
    • November 14, 2017
    Reply

    Chicken came out crisp and sort of flaky; very nice texture. Unfortunately, the chicken was almost too salty to be edible. In addition, the skin especially had a chemical-y flavor that “buzzed” the tongue. I made sure to use baking powder – not soda. I will not be cooking this again.

      • jenniferbanz
      • November 14, 2017
      Reply

      Sorry to hear that, Debra. I’ve made this recipe several times and have never tasted the baking powder. Did you use 4 pounds of chicken thighs?

    • Dede Mitchell
    • November 16, 2017
    Reply

    Hi I discovered on another site that it is a certain type of baking powder. Some powders have,aluminum, you need to get the Aluminum free powder. I had Rumford aluminum- free baking powder. And go easy on the salt but feel free to add any dry salt-free options. -Dede

    • Rose
    • November 16, 2017
    Reply

    I’m not a cook per se kind of a newbie so measured recipes are important for me. Are you sure you dont want to amend the salt? I used a bit less but thinking because kosher is larger maybe too strong/much. Otherwise perfect cooked.

      • jenniferbanz
      • November 17, 2017
      Reply

      Thank you for your comment, Rose. I have done some research and I have decided to reduce the salt amount in the recipe.

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