If you've ever made chicken thighs in the oven and ended up with rubbery skin, this method fixes that. I use a simple trick to dry out the skin so it roasts up crispy while the inside stays juicy. It's an easy, repeatable way to get really good chicken without needing anything complicated.
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.
How I get crispy chicken thighs in the oven
These baked chicken thighs come out with crispy skin and juicy meat every time using a simple two-temperature method. The baking powder helps dry out the skin so it roasts instead of steaming, which is what gives you that crispy texture without frying. Once you try it this way, it's hard to go back.
This is one of those recipes my whole family will actually eat without complaints. The crispy skin is the best part and it's hard not to pick at it straight off the pan. I usually make extra because it disappears fast.
What you'll need
Here's everything you need to make these crispy baked chicken thighs. It's all simple pantry spices and bone-in, skin-on chicken. Nothing fancy, just ingredients that work.
- 8 bone-in, skin-on chicken thighs (trimmed of excess skin and fat so they crisp instead of getting chewy)
- 1 tablespoon baking powder (helps dry out the skin for crispiness)
- Seasonings: ½ tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon onion powder
How I make crispy baked chicken thighs
This is a simple two-step baking method that gives you crispy skin and juicy chicken. Starting at a lower temperature helps render the fat, then finishing at a higher temperature crisps everything up.
- Preheat the oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray so the chicken doesn't stick.
- Trim the chicken. Use a sharp knife to trim off any excess skin or large pieces of fat. This helps the skin crisp up instead of turning chewy.
- Season the chicken. In a small bowl, mix together the baking powder, salt, and spices. Place the chicken in a bowl or bag, add the seasoning, and toss until everything is evenly coated.
- Start low. Place the chicken thighs skin side up on the rack. Bake in the center of the oven for 30 minutes.
- Finish hot for crispy skin. Increase the oven temperature to 425°F and move the rack up one level. Bake for another 25-30 minutes, or until the skin is golden and crispy.
- Check for doneness. The chicken is done when it reaches an internal temperature of 165°F. I usually let it go a little longer for extra crispiness.
Tips from Jennifer's Kitchen
- This method is what I use anytime I want crispy chicken in the oven. It works just as well for chicken legs and wings, not just thighs. The baking powder is the key here. It helps dry out the skin so it crisps up instead of steaming.
- If you've never tried it before, don't skip it or swap it for baking soda. It won't work the same and will affect the flavor.
- Make sure the chicken has a little space on the rack and isn't crowded. Airflow is what helps the skin crisp up, so if they're packed too close together, they'll steam instead.
- I use this same method for my garlic parmesan chicken wings, and they come out just as crispy without needing to fry them.
How I make my plate
This is one of those dinners I keep really simple. I usually do a couple of these chicken thighs with something easy on the side.
Most of the time, I'll pair it with my cauliflower casserole if I want something more filling, or a simple coleslaw to balance out the richness.
If I'm keeping it really easy, I'll just do a quick vegetable on the side or something I already have prepped in the fridge.
Frequently Asked Questions
Yes, but they won't get quite as crispy since they don't have the skin. They'll also cook faster, so keep an eye on them.
If you want crispy skin in the oven, I recommend it. It helps dry out the skin so it roasts instead of steaming.
Usually it comes down to moisture or overcrowding. Make sure the chicken is dry, evenly coated, and has space on the rack so the air can circulate.
Yes. Store them in the fridge and reheat in the oven or air fryer to bring the crispiness back.
They're safe at 165°F, but I usually let them go a little longer so they're more tender and the skin gets extra crispy.
Recipe Card
Crispy Baked Chicken Thighs (Easy Oven Recipe With Crispy Skin)
Ingredients
- 8 Bone in, Skin on Chicken thighs
- 1 tablespoon baking powder (not baking soda!)
- ½ tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- ½ teaspoon Onion Powder
Equipment
- half sheet pan with wire rack
Method
- 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.
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!