These crispy baked chicken thighs are the easiest way to get perfectly crispy chicken skin in the oven every time. This simple method uses a trick from Cook's Illustrated to dry the skin so it roasts up golden and crispy without frying. If you've ever wondered how to make chicken thighs crispy in the oven, this foolproof recipe delivers juicy meat and crunchy skin with just a few pantry spices.
When I am in a time crunch, I will opt for my Air fryer Chicken Thighs recipe because it can be finished in around 40 minutes and the skin is just as crispy.
Anytime I buy skin-on chicken, it's going to be used to make this chicken thighs recipe. I might not always buy the ones with the bone and skin on, though. I do like the simplicity of boneless chicken thighs and then I will use my recipe for Baked Boneless Skinless Chicken thighs.
These keto baked chicken thighs are the perfect comfort food weeknight dinner...and so much easier than pan frying! I can guarantee you the whole family will love this easy chicken recipe.
Chicken thighs are my favorite cut of meat and the best part of the chicken. Unlike chicken breasts, they stay juicy and flavorful, even when they are overcooked. The crispy skin is like a delicious chip!
If you’re looking for more dinner ideas, check out my full collection of low carb chicken recipes for easy, family-friendly meals.
Ingredients needed
Bone-in Chicken thighs - Of course for this juicy chicken thighs recipe you will need bone-in and skin on chicken thighs. If they are frozen, they will need to be thawed and trimmed of any excess fat. Sometimes the chicken comes in the package with a lot of excess skin and fat. You will want to trim that off.
Baking powder - This might be a surprise ingredient for a crispy chicken thigh recipe but trust me! The baking powder (not soda!) helps the chicken skin get super crispy! You will not be able to taste it after cooking, promise! I learned this trick from America's Test Kitchen
The remaining simple ingredients needed are salt and black pepper, smoked paprika, garlic powder, dried oregano, and onion powder. This seasoning mix will give the chicken thighs so much flavor.
How To Make Crispy Baked Chicken Thighs
- Our first step is to preheat our oven and line a sheet tray with foil (to avoid the most mess) and then top the sheet tray with a baking rack. This will help the juices drip from the chicken so they can get nice a crispy. Pat the chicken dry with paper towels.
- I like to put all of the chicken thighs in a zip top bag (these bag holders are great for that!) and then pour all of the seasonings on top. Zip the bag closed and then shake the bag for a few minutes to make sure all of the seasonings are evenly distributed. You really want to focus on this step, especially with that baking powder!
- Now we place the chicken thighs on the baking tray, evenly spaced.
What Temperature To Bake Chicken Thighs
Bake them in the pre-heated oven at 250F for 30 minutes to start rendering the fat from the skin without smoking up your house. Then we are going to crank up the heat to 425F for 25 minutes and let the chicken skin get nice and crispy and the inner meat will be so juicy. Make sure the internal temperature of your chicken is 165F using an instant-read thermometer. I check this by inserting an internal meat thermometer probe in the center of the chicken, avoiding the bone.
Tips For Perfect Crispy Chicken Thighs
- Make sure to season the chicken thighs evenly. You don't want to have a big pile of baking powder on one of your pieces of chicken!
- Cook the chicken thighs on a rack so they have maximum air flow and the oil can drip from the chicken.
- This method is really the best way to get crispy skin. You can also use it to make really crispy chicken legs and wings! I also use the baking powder method to make my Garlic Parmesan Chicken Wings.
Common Mistakes When Baking Chicken Thighs
Baked chicken thighs are one of the easiest dinners you can make, but a few small mistakes can prevent them from getting that perfect crispy skin and juicy meat. Here are the most common problems and how to avoid them.
- Not Drying the Chicken Skin - Moisture is the enemy of crispy skin. If the chicken thighs are wet when they go into the oven, the skin will steam instead of crisp. Always pat the chicken completely dry with paper towels before seasoning. This simple step makes a big difference.
- Skipping the Baking Powder Trick - A small amount of baking powder helps draw moisture out of the skin, which allows it to crisp up in the oven. Make sure you are using baking powder, not baking soda, and coat the skin evenly for the best results.
- Overcrowding the Pan - If the chicken thighs are too close together, the hot air in the oven cannot circulate properly. This causes the chicken to steam rather than roast. Leave space between each thigh so the skin can brown and crisp.
- Not Using a Wire Rack - Placing the chicken on a wire rack set over a baking sheet allows the fat to drip away and lets hot air circulate all around the chicken. This helps the skin crisp evenly on all sides.
- Removing the Chicken Too Early - Chicken thighs are more forgiving than chicken breasts and actually taste better when cooked a little longer. For the best texture, cook them until they reach at least 165°F internally, and even up to 175°F–180°F for extra tender meat.
Avoiding these simple mistakes will help you get golden, crispy baked chicken thighs every time.
Oven vs Air Fryer Chicken Thighs
Both the air fryer and oven are great ways to cook chicken thighs, but they each have their advantages depending on what you’re looking for.
Air fryer chicken thighs cook much faster and still produce very crispy skin. Because the hot air circulates closely around the chicken, they usually finish in under 30 minutes, making the air fryer perfect for quick weeknight dinners or smaller batches.
Oven-baked chicken thighs, on the other hand, are better when you’re cooking for a family or meal prepping. The oven allows you to cook a larger batch at once, and the slower roasting process helps render the fat and keep the meat extremely juicy while still producing crispy skin.
If you're short on time or cooking just a few pieces, the air fryer is a great option. But if you're feeding a crowd or want to cook several pounds of chicken thighs at once, the oven method works best.
If you'd like a faster method, try my Air Fryer Chicken Thighs, which make incredibly crispy chicken in about 30 minutes.
Why Bake Chicken Thighs at a Low Temperature First
Chicken fat oxidizes (starts to smoke) at 375F so Baking the chicken thighs at a low temperature first lets the fat in the skin render without smoking up your house.
Storage and reheating instructions
- Storage: Store these in an airtight container in the refrigerator for up to 4 days. This recipe is also great as meal prep with a quick side like Parmesan Cheese coated Green Beans.
- Reheating: I recommend reheating these chicken thighs either in the air fryer, in the oven, or in a skillet over medium-high heat with a little avocado oil. I do not recommend the microwave as the skin will become chewy and not very appetizing.
Frequently asked questions
Why are my baked chicken thighs not crispy?
The most common reason chicken thighs don’t get crispy is too much moisture on the skin. Always pat the chicken dry with paper towels before seasoning. Using a small amount of baking powder and cooking at a higher temperature at the end (around 400–425°F) also helps the skin crisp up in the oven.
Do you flip chicken thighs when baking?
No, you do not need to flip chicken thighs when baking. Placing them skin-side up on a wire rack allows the heat to circulate around the chicken and helps the skin stay crispy.
What temperature should chicken thighs be cooked to?
Chicken thighs are safe to eat when they reach an internal temperature of 165°F, but they actually taste better when cooked slightly longer. Many cooks prefer to cook them to 175–180°F because the extra time helps break down connective tissue and makes the meat more tender.
Should I cover chicken thighs when baking?
No. Covering chicken thighs traps steam and prevents the skin from getting crispy. For the best results, bake them uncovered so the skin can roast and brown.
Can I use boneless chicken thighs for this recipe?
Yes, but boneless chicken thighs cook faster and may not get quite as crispy as bone-in thighs. If using boneless thighs, do not use the baking powder, reduce the cooking time, and keep an eye on them so they don’t overcook.
How long do baked chicken thighs last in the refrigerator?
Cooked chicken thighs will keep in an airtight container in the refrigerator for 3–4 days. They can also be frozen for up to 3 months.
What is the best way to reheat chicken thighs so the skin stays crispy?
The best way to reheat chicken thighs is in the oven or air fryer. Heat them at 375°F for about 10 minutes until warmed through. Avoid microwaving if possible because it can make the skin soft.
Why use baking powder on chicken thighs?
Baking powder raises the pH level of the chicken skin, which helps it brown and crisp more easily in the oven. It also helps draw moisture away from the skin so it becomes crunchy instead of rubbery when baked.
What To Serve With Crispy Chicken Thighs
- Zucchini noodles with a creamy mushroom sauce
- Spaghetti Squash Alfredo
- Pressure Cooker Mashed Cauliflower
- Keto Coleslaw
More Easy Chicken Recipes
- Crock Pot BBQ Chicken Thighs
- Creamy Lemon Chicken Thighs
- Bacon Wrapped Chicken Thighs
- Instant Pot Chicken Thighs
Crispy Baked Keto Chicken Thighs Recipe
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 8 Bone in, Skin on Chicken thighs
- 2 tablespoons baking powder (not baking soda!)
- ½ tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- ½ teaspoon Onion Powder
Instructions
- Preheat the oven to 250F. Line a rimmed baking sheet with foil and a wire rack. Spray the wire rack with cooking spray.
- Trim each chicken thigh of any excess fat or skin with a sharp knife.
- Combine all of the seasonings and baking powder in a small bowl.
- Place the chicken in a bag or a bowl with a lid and top with the seasonings. Secure the bag or bowl and shake vigorously, being sure the chicken thighs are evenly coated in the seasonings. Remove the chicken from the bag and place on the rack, skin side up.
- 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
- The baking powder is essential to making these chicken thighs extra crispy.
- Storage Store these in an air tight container in the refrigerator for up to 4 days.
- Reheating I recommend reheating these chicken thighs either in the air fryer or in the oven. You can also heat them skin side down in a skillet with a little oil. I do not recommend the microwave as the skin will become chewy and not very appetizing.
Adie says
These were terrific and enjoyed by absolutely everyone. Will definitely make again
Lori says
Excellent recipe. I was skeptical but it worked. Just used half the amount of chicken with the spices. So if I use the whole amount will double the spices part. Worked out perfect. Also had to use onion flakes as I was out of onion powder. My child who doesn't like chicken thighs loved this recipe. Very very yummy!!!! Thanks for sharing this recipe!
Emily Jacobs says
This was awesome! I followed the recipe exactly (including the 2 tbs baking powder) except for two things:
1. Tweaked the spices a little for my own preference
2. Spritzed some cooking oil on the chicken about halfway through baking to make sure the seasoning got properly toasted.
Definitely will be doing this again!
Laurine says
I've made these many times with thighs and they are great! Tonight I'm giving chicken wings a try! Any suggestions? Just started to bake at 250
Cassie says
Could I do this on the BBq instead with the same result?
Kim says
This I should wonderful! I just started Keto and this is a great replacement for flour. Who knew?!? Baking powder.
Micheline says
WOW...that is all I can say. I made these tonight and they were delicious!!! Finally crispy chicken...I thank you, thank you for this.
Sarah says
Made these a few times now, and wanted to comment to those who feel the baking powder is too prominent. After some of the skin fat has rendered down, and near the end of the high temp cooking, use a brush to baste the skin with the juices/fat that has rendered. It will moisten that powdery residue from the baking powder, but still be crispy. Hope this helps.
Jodi says
I don't have a cooking rack, will it still turn out ok just on foil?
jenniferbanz says
It would be sitting in its juices so they would be less crispy
Stacie says
Can I use xanthan gum instead?
jenniferbanz says
No, xanthan gum is only good for thickening.
Sara says
Amazing. I’ve made these now 3 times. So addicting. Super crispy! Next day not as crispy after in fridge but still super good and never any leftovers. Will try this recipe soon with drumsticks!
Perfect for my low carb diet... sort of a KFC fix! Thanks so much!!!!
jenniferbanz says
If you do end up with leftovers, you can reheat them in a skillet with the skin side down to get the skin crispy again. So glad you like the recipe!
Leslief says
I just made these tonight. They were delicious!
Thank you!
Sandy says
I made theses tonight and they were scrumptious! But I used boneless, skinless thighs. Very good and tasty!
Judy says
I made the recipe exactly and my chicken skin didn't crisp up and it didn't taste salty or spicy enough for my taste. I am now going to recook it at 500 to crisp the skin up. Hopefully it will crisp up. Definitely not enough salt in this recipe.
shirley says
just discovered your blog/webb site, love your easy approach to keto! can't wait to try !
liesl says
this recipe is so good. I use skinless chicken and just lessen the time at the end. we use them in salads, they're a hit!
jenniferbanz says
So glad you like it!
Kay says
Wow, Jennifer, this chicken is WONDERFUL! I made it last night, and it is da bomb dot com! Baking powder was the difference! (But you are correct to warn everyone to make sure its evenly distributed.). Thanks for your efforts! My new favorite chicken recipe!
jenniferbanz says
I loved reading your comment and I am so glad you liked the recipe! Thank you!
EasyRoasted5 says
I’ve tried a lot of Mess Crispy Chicken Thighs Recipe , and with this one I feel like I finally hit gold! Full chicken taste, beautiful gold colour, perfect salt, no fussy steps and done in the same amount of time (or less) as other recipes. This was really good. Thanks
jenniferbanz says
So glad you liked them!
Diane says
What is the carb count with the baking powder? I always heard no baking powder on low carb?
jenniferbanz says
Less than one gram per serving. Just about every low carb baking recipe has baking powder.
Robynn says
I’ve made this three times, it is good but sometimes the baking soda is too much or comes out of the oven with dry patches.. I now just hand rub the baking powder and seasonings using less too avoid this and then before baking I spray them with canola or vegetable oil, this has helped 100% and still have the desired crispness.
madison larue says
thanks jenifer for this amazing resipe my parents love this so much that they want me to make this again and a again if there are more recipes like this pelease let me know thanks
jenniferbanz says
Thank you for your comment, Rose. I have done some research and I have decided to reduce the salt amount in the recipe.
Dede Mitchell says
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
jenniferbanz says
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?
Maria says
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 says
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.
Joanna says
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!
Kat says
Deeeelish! Perfect. A frequent meal at our house. Thank you!
jenniferbanz says
I love hearing that!
Dawn says
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.
Marilyn says
Did you leave the chicken in the oven while the temp was increasing to 425?
jenniferbanz says
Yes
Kim says
So you leave the chicken in the oven and move up the rack and set to 425 do you bake another 25-30 min after temp reaches 425?
jenniferbanz says
You don't have to wait for the temp to reach 425. Just 25-30 minutes after you move the rack up.
Helen says
You actually cook the thighs at 250 as the first step? That doesn't seem very hit.
Becca says
I thought so too. I'm going to make this now by instruction and see what happens.
Ailene moore says
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 says
That’s so great to hear! I have used this recipe with chicken legs and they were amazing!
Susie says
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 says
That's so good to hear, Susie!
Danielle says
All I tasted was baking powder I don't know what I did wrong I did exactly what the recipe called for...
jenniferbanz says
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 says
Maybe you accidentally used baking soda? I have mixed up baking powder and baking soda more times than I like to admit!
SJ says
I had same experience and used a ziplock bag, tasted just like baking powder on the chicken skin. ?
Iris Gluzman says
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 says
I would do the seasoning but not the baking powder. Then bake them in the center of the oven for 20-25 minutes ?
Barbara says
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 says
I would cook at 350 for boneless skinless. And you will not need the baking powder.
Frankie says
Lmao i can so relate! ??
Janet says
Hi are you thawing the chicken first?
jenniferbanz says
Yes...I will edit my post!
Mary // Chattavore says
I love crispy chicken thighs! These look excellent!
Renee @ The Good Hearted Woman says
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!
Linda @ foodhuntress says
I've never used baking powder as a crisping agent before but I'll have to try it. These look extra crisp and delicious!
Patty @pattysaveurs.com says
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
Lokness says
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!