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.
Elisa says
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 says
I would not use this recipe for skinless thighs
Meg says
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 says
It was easy and so delicious
Patty Scott says
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 says
Adding this to my repertoire!! Thanks!!
Valerie J Patterson says
What is the nutritional information? Carbs?
jenniferbanz says
It's just chicken and some spices so I would say max 1 carb per piece
Lisa K Cowan says
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 says
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 says
No mess In the kitchen, grease disaster in the oven. But DELICIOUS - so, worth it.
Kat says
My family raved about this delicious chicken recipe. It was crispy and tasty! My son asked what the secret recipe was! ?
Ashleigh says
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 says
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 says
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 says
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 says
Amazing ! So crispy and moist and delicious- my husband said best chicken he ever had ! And my kids loved as well -
Thank you!
Gigi says
Hi there! I‘d love to make this recipe tonight - I am in Germany by the way, so mind the time difference 🙂 - and was wondering whether you defrosted the chicken thighs overnight first or just marinated the frozen thighs and popped them into the oven frozen? If it’s the latter, what would the cooking time be? Thanks a lot!:)
jenniferbanz says
They should defrosted
Yvonne says
I’m trying this again , but with chicken legs. This is the best recipe. The chicken was delicious. Doing keto you miss that fried chicken crisp taste. Loved the recipe!
Lisa says
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 says
Sounds amazing!
Doug says
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 says
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 says
Now that's a compliment! So glad you liked them!
DownSouthDiva says
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 says
Yay! So glad to hear that!
Gina says
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 says
Made this tonight and OmG it is so yummy!! Definitely a keeper!
Jenny C says
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 says
If cooking from frozen would you cook longer?
jenniferbanz says
You would definitely need to cook them longer. I'm not sure cooking from frozen would work as well though.
Pollie says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Can I use skinless, boneless chicken breast?
jenniferbanz says
You could but this process would be pointless without the skin
Shari Wolfe says
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 says
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 says
Absolutely delicious!! Whole family declared it best chicken they've ever had! This will be a regular for us. Many thanks.
Alison says
Would boneless chicken thighs work? These look delicious and I have some boneless thighs on hand
Kellie says
Made this tonight for the first time & my family loved it! So crispy! So tasty! Thank you for sharing!
Anna says
I have never left a review for a recipe until today! Me and my family could not believe how amazing this chicken came out. Thank you!!!!!! This is going to make my Keto journey well worth it!
Tina Courtois says
I want to Mae the trite what spices do you use?
jenniferbanz says
The same spices in the recipe
Evan Halperin says
This method works awesome with regular wings.
Angel Butler says
Omg!! This chicken is amazing! I love the crispy skin and juicy meat. Well done ! From now on I will beusingthis technique for baked chicken. Thank you!!
Maria says
WOW. This recipe is simply amazing! The chicken is juicy, the skin is super crispy...all in all, it is absolutely DELICIOUS! New family favorite!
Erin says
These were so good. Crispy but juicy and very Lorie mess!!
Mary Ann says
I'd like to make this recipe tonight. It looks and sounds wonderful. Would this turn out crispy if I used my broiler pan to bake them? I don't have a cooking rack. Thanks so much.
Mary Ann
jenniferbanz says
That should work just fine
Lily says
Thank you so much for this. Now making it for the third time this way to get the skin low carb crispy. The first time I did it as recipe called for. Second time I layered the inside with seasoning and Parmesan cheese. This time I stuffed with creamed spinach.