Let Me Tell You About This Crispy Irish Chicken (And Why You’ll Want To Try It)
Okay, so, every St. Paddy’s Day for the last—oh, a bunch of years—I've made these extra crispy Irish oven-fried chicken thighs. Except the one year I got distracted by a rerun of The Great British Bake Off and wound up burning half the batch (chicken as black as the bog road). Anyway, most times, this recipe comes through like a charm, with chicken that practically begs for seconds. My Aunt Noreen used to say it was the potato crust that made it ‘proper Irish crunchy’ and I sort of believe her. She never measured anything, by the way, and I follow that tradition... up to a point. You’ll see.
Why I Keep Making This (And Why Yours Might Disappear Fast)
I make this one when I want big, crowd-pleasing crunch without standing over a pot of oil. My family goes nuts because (let’s be honest) crispy anything just disappears on our table. Even my neighbor—who swears she can taste what kind of spuds I use—asks for leftovers. Sometimes I use Cornflakes, sometimes potato chips; honestly, if it’s crunchy and close at hand, in it goes. Oh, and if you’re worried about cleaning your oven after this, I once tried to shortcut the foil and, well, just don’t. Pro tip: the mess is not worth it.
What You’ll Need (And Swaps I’ve Totally Tried)
- 8 chicken thighs (bone-in, skin-on is worth it; I’ve gone boneless when in a pinch—I don't love it as much, but it does work)
- 1 cup buttermilk (no buttermilk? Mix regular milk with a good squeeze of lemon juice or vinegar and wait 5 minutes. I promise, it curdles up nicely.)
- 2 teaspoon salt (my gran always used flaky Irish sea salt but, any salt actually does the job)
- 1½ cups crushed potato chips (I like cheese & onion for a twist, or use panko or even old Cornflakes—potato chips just seem more... Irish. Maybe I’m biased.)
- 1 cup all-purpose flour (I have gone gluten-free with a blend, but the crust isn’t quite as shattery, in my opinion)
- ½ teaspoon black pepper (fresh is best, but pre-ground if you’re in a hurry or your grinder is on strike)
- 1 teaspoon smoked paprika (totally optional, but I love the hint of warmth)
- 1 teaspoon garlic powder (or fresh garlic minced up, but it gets a tad messy)
- 2 tablespoon melted butter or neutral oil (I alternate depending on what’s next to the hob)
Optional extras: parsley, thyme, or a little cayenne if you like a kick, but don’t stress if you’re just after simple old-fashioned crispy chicken.
Let’s Get These Thighs Crispy (Don’t Worry, I’ll Walk You Through)
- Soak those thighs: Pop your chicken in a big bowl and pour over the buttermilk, salt, and black pepper. Toss well. Cover and marinate in the fridge for at least 1 hour (if you've only got 30 minutes, it's fine; I sometimes forget and, honestly, it's still good. One time I left it overnight and the flavor was even better the next day, so there’s that.).
- Crumb town: Mix together the crushed potato chips, flour, smoked paprika, and garlic powder in a shallow dish. This is where I usually sneak a taste of the crumbs, just to check for seasoning (and maybe because I can’t help myself).
- Shake off excess: Take the chicken out of the marinade. Let the buttermilk drip off a bit—you want it damp, not soaked or your crust might get soggy. Coat each thigh in the crumb mix, pressing gently. Don’t be shy here—more is more.
- Oven time: Preheat your oven to 220°C (that’s about 425°F). Line a baking tray with foil (learned that the hard way) and set a wire rack on top. Grease the rack if you can. No rack? Pop them straight on the foil. They’ll still crisp, just stickier underneath, but it’s hardly the end of the world.
- Arrange & drizzle: Spread the chicken evenly on the rack. Drizzle melted butter or oil over the top. Don’t drown them—a few drops each is grand.
- Bake away: Roast for about 35 to 40 minutes, turning the tray once for even browning. The chicken’s done when the skin’s bubbling and golden and the juices run clear. If you’re unsure, Google has a handy guide for chicken temperature (or check out the USDA chart), but I mainly go until they look too good to resist. No shame in poking a thigh to check—just don’t burn yourself.
At this point, if they look a bit pale, I crank the broiler for a minute or two. Keep an eagle eye or they’ll go from perfect to burnt faster than you can say Sláinte!
Little Notes (What I Wish I’d Known Earlier)
- If your chicken’s skin slides off, just mush it back before crumbing. I’ve tried pinning it with toothpicks too, but... effort.
- Parchment paper makes cleanup easier, but doesn’t crisp the bottom as well (so, you pick your battles).
- I like them best after 10 minutes’ rest. Wait if you can—the juices redistribute and, I don’t know, it just tastes like it’s meant to.
What I’ve Tried (And, Okay, Once Regretted)
- Cornflakes: Crunchiest, but kinda sweet. I’d do it again in a pinch.
- Bread crumbs: One time I tried sourdough crumbs. Not my best idea, got too chewy and soggy. But hey, you live, you learn.
- With chili flakes: My eldest loved it. The little guys, not so much.
(Oh, random aside—you can totally make this with drumsticks, too. Just tweak the timing. Last football final, ran out of thighs and nobody noticed. Maybe that says more about my crowd?)
What Gear Do You Actually Need?
- Wire rack: For that all-over crispness. But tray-only works if you’re stuck. I’ve even used an old grill pan. Actually, in my first flat, we just used the oven tray and wedged up the chicken with a spoon handle...
- Big mixing bowl: Really, any large container you can fit the chicken in.
- Baking tray + foil: For the lazy dishwasher in me.
If you want more kitchen hacks, the folks at Serious Eats always have good tricks.
How To Store (If You Even Have Leftovers!)
Honestly, it barely lasts a day in ours. If the stars align and you do have leftovers, pop them in an airtight tin in the fridge. They last for 2 days, easy. I reheat them in the oven at 180°C (350°F) for 10 minutes, and they crisp up again pretty well. Microwave isn’t a total sin, but beware: it kills the crunch. Just sayin’.
How We Eat It (And Some Ideas You Should Try)
I serve this straight up with creamy mashed potatoes and peas (it’s the Irish way, or so my mum claims). If I’m feeling fancy—or lazy—I toss a green salad on the side. Oddly, my uncle demands brown sauce for dipping. No judgment.
Leftovers in a crusty roll with coleslaw are, frankly, even better the next day. Possibly an unpopular opinion, but there you go.
My Top Real-World Tips (Learnt The Hard Way)
- Don’t skip the resting time after baking or your crumbs fall off and you’ll curse quietly under your breath (ask me how I know).
- If you try to use non-stick spray instead of oil, the flavor suffers a bit, though it’s less mess. Pick your poison.
- And, look, I once rushed the breading—didn’t press it on well enough—and ended up with a patchy crust. Never again.
Your Questions, Answered (Or, At Least, Honestly Addressed)
- Can I use chicken breasts? Sure! But watch the timing—they dry out easier. Maybe pull them out a few minutes early. Actually, I find thighs are juicier, but each to their own.
- Is this really Irish? Well, it’s got potatoes, and it’s inspired by Irish pub grub. Irish fried chicken has a few twists, but this is my spin.
- Can I freeze them? Cooked, yes—though the crust softens. Re-crisp in a hot oven if you must, but fresh is king.
- Why aren’t my crumbs sticking? Sometimes, if the chicken’s too dry (or weirdly wet), the crumbs just… slide off. Give them a little press; it helps.
Alright, if you’ve made it this far, you deserve a cuppa. Or, heck, maybe just dig into that chicken. Either way, happy crunching!
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 ½ cups all-purpose flour
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons melted butter
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
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2In a large bowl, whisk buttermilk and Dijon mustard together. Add chicken thighs and marinate for at least 15 minutes.
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3In another bowl, combine flour, panko breadcrumbs, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
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4Remove chicken thighs from marinade, letting excess drip off. Coat in the breadcrumb-flour mixture, pressing to adhere.
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5Arrange coated chicken thighs on the prepared baking sheet. Drizzle with melted butter for extra crispiness.
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6Bake for 40-45 minutes, or until chicken is golden brown, crisp, and the internal temperature reaches 165°F (74°C). Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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