Name: Easy Extra Crispy Irish Oven-Fried Chicken Thighs Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Irish
Ingredients: 8 bone-in, skin-on chicken thighs; 1 cup buttermilk; 1 ½ cups panko breadcrumbs; 1 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 2 tablespoons melted butter; Cooking spray

You Know Those Nights You Crave Fried Chicken?

Well, last month, after a day where even my socks felt tired, I found myself craving old-school, genuinely crispy fried chicken. But, honestly, deep frying in my kitchen sets off something that sounds like an angry smoke alarm symphony (and makes the walls smell like a chip shop for days). So I cobbled together this oven-fried Irish chicken thigh recipe from odds and ends in my spice drawer—and it hit the mark. My kids inhaled these as if they’d been fasting, and my neighbor, Maureen, insists on popping over if she even smells them baking. There’s something about that mix of tangy buttermilk and Irish-ish spices that just feels like Sunday supper, isn’t there?

Why You’ll Be All About This (Trust Me)

I make this whenever I want some proper pub grub without losing a weekend to cleaning, or frankly, smelling like a fry cook. My family devours them (and one time they even wanted the leftovers cold, straight from the fridge—which was a bit weird, but who am I to judge?). The outside is extra crunchy but the chicken stays juicy like nobody’s business. Plus you can fudge the seasoning and it’ll still taste like you spent hours on it. Oh, and no need to stress over fancy ingredients—this isn’t MasterChef.

What Goes In—The Ingredients (and a Few Cheat Codes)

6 bone-in, skin-on chicken thighs (honestly, I’ve used drumsticks in a pinch—totally fine)
1 cup buttermilk (or just regular milk with a sploosh of lemon juice if you forgot to shop—been there!)
2 cups panko breadcrumbs (plain old breadcrumbs work, but panko gives super crunch, promise)
1 cup all-purpose flour (my gran sometimes insisted on self-raising, can’t say I noticed a massive difference)
2 teaspoon smoked paprika
1 teaspoon dried thyme (fresh works but I usually use dried—no faff)
1 teaspoon salt (or, y’know, a bit more)
½ teaspoon black pepper
½ teaspoon garlic powder (sometimes I sneak in onion powder, too, if I spot it)
2 tablespoon melted butter (or a glug of olive oil if that’s more your style)

Here’s How You Make It (With Some Wiggle Room)

Preheat your oven to 425°F (220°C). I know some folks say 400 is best, but honestly, I like a really hot oven for that shatter-y crust.
Line a baking tray with foil and then put a wire rack on top. (Don’t have a rack? Honestly, a crumpled ball of foil under each piece works to lift them up. Not fancy. Gets the job done.)
In a big bowl, dunk the chicken thighs into the buttermilk. Toss them so they soak a bit. Let them hang out while you do the breading—ten minutes or, if you’re in a rush, just until you finish the next step.
Get three shallow bowls: one for flour + a pinch of salt and pepper, one for the panko + paprika + thyme + garlic powder, and one for the buttermilk-soaked chicken (lies, this one’s not a bowl, but you get me).
Take each thigh out of the buttermilk, dredge first in the flour (give it a little tap so it doesn’t get cakey), then back into the buttermilk, and into the panko mixture. Really smush on the coating—like give it a proper press. (This is where I sneak a little taste of the breading just to check the seasoning, totally allowed!)
Arrange the breaded chicken pieces on your racky-foily tray. Give them a quick zig-zag with melted butter or oil. Don’t drown 'em, just a light drizzle does wonders for crunch.
Bake for 35-45 minutes, depending on how big your thighs are. I start checking at 35. You want them gold and a bit wild-looking, plus the juices should run clear. Don’t panic if they look a bit too dark—Irish pub food isn’t meant to be dainty.
Let them rest for five whole minutes (yes, it helps, even when you’re impatient).

Some Notes I Wish Someone Had Told Me

If you cram the tray, it steams, not crisps. Learned that the hard way—patience pays off.
Forgot to thaw chicken? Run water over it in a sealed bag, works faster than you’d think.
I’ve tried it with boneless thighs but they come out a tad dry in my oven. Bone-in is just juicier. Not up for debate… well, maybe a little.

Variations I’ve Actually Tried

Once swapped out panko for crushed potato chips; wow, salty but real fun (kids loved it, doctor probably wouldn't).
Tried marinating in yogurt instead of buttermilk. Tasted lovely, but didn’t crisp up quite the same. Bit softer than I like.
Gluten-free crumbs work, but spritz with a bit more oil or they go dusty. (My neighbor swears by this gluten-free panko: Schar Gluten-Free Breadcrumbs.)

Do You Need Fancy Equipment?

A rack is grand for air flow, but honestly, if you just use foil with a smattering of oil and flip halfway, you’ll be grand. I improvised for years before buying a proper rack off King Arthur Baking—worth it, but not life-or-death.

Easy Extra Crispy Irish Oven-Fried Chicken Thighs Recipe

If Leftovers Exist: Storage

Pop 'em in a container in the fridge; good for up to 3 days, but honestly they vanish in my house within 24 hours. If you want ‘em crispy on day 2, a few minutes in the oven at 375°F does the trick—microwave turns the coating a bit chewy, which I mean, it’s edible, but not my favorite.

How I Like To Serve It

I serve this up with a pile of buttery mashed spuds and maybe some peas (okay, sometimes I cop out and do frozen pea mash). My uncle swears by dipping these in brown sauce but I love a speedy honey mustard with a dash of whiskey stirred in, if I’m feeling cheeky. Family tradition? Eating at the table—no screens allowed.

If I Could Give Just A Few Pro Tips (Learned The Hard Way...)

I once tried stacking the pieces to save tray space—they came out sad and soggy. Don’t stack.
Rush the coating? You’ll regret it. I used to slap it on willy-nilly, but taking actual time makes all the difference.
Don’t skip the rest after baking, even when you’re starving. Makes them juicier, and you can actually taste the spices more.
(Edit: if you use boneless, check them at 25 mins—seriously, they cook way faster and dry out quick.)

Questions People Actually Ask Me

Can I use breasts instead? Yep, but pound them out a bit and watch the baking time like a hawk. They’ll dry out quick.
Can this work with plant-based fake chicken? Actually, I’ve tried it with Quorn pieces and the breading stuck okay. Needed less baking, though. Texture is different, but the flavor still shines.
Do I really need to marinate? Not really. But even ten minutes in buttermilk helps with juiciness. Overnight gives more tang. Your call.
I hate washing up—do I need all these bowls? If I’m feeling lazy, I use plates. Or just chuck the flour and panko in old takeaway tubs, shake the chicken in them, and call it a day.
How do I know if the thigh’s cooked? Juices should run clear when poked with a knife. Or use a thermometer if you’re feeling professional: should hit 165°F (74°C).

And on a completely unrelated note, you ever wonder why no one talks about how irritating it is to get panko out of every kitchen crevice after a really good breading session? I’ve found bits of crumb in places they definitely shouldn’t be—hazards of homemade crunch, I guess.

Easy Extra Crispy Irish Oven-Fried Chicken Thighs Recipe