Baking Chicken Fryer Thighs: How Long Should You Bake Them?

Chicken fryer thighs are a delicious, juicy, and easy-to-make meal. They are perfect for a weeknight dinner as they are budget-friendly, quick to cook, and can be batch-cooked for a crowd or meal prep. The key to achieving golden, juicy chicken fryer thighs without drying them out is to bake them at the right temperature for the appropriate amount of time.

The size of the chicken fryer thighs and the oven temperature will affect the cooking time. For example, the USDA guidelines recommend an approximate cooking time of 40 to 50 minutes for 4-to-8-ounce chicken fryer thighs roasted at 350 degrees Fahrenheit. However, some recipes suggest baking them at a higher temperature of 425 degrees Fahrenheit for 25 to 30 minutes. It is important to ensure that the chicken fryer thighs reach an internal temperature of 165 degrees Fahrenheit to avoid undercooking them.

There are also alternative methods to baking chicken fryer thighs, such as air frying or frying them in oil and then finishing them off in the oven. Air frying chicken fryer thighs typically takes around 12 minutes, while frying them in oil and then finishing them off in the oven can vary depending on the size of the chicken fryer thighs.

Bake at 425°F for 25-30 minutes

How to Bake Chicken Fryer Thighs at 425°F for 25-30 Minutes

Preparation

Before you start, preheat your oven to 425°F. You can use a paper towel to pat the chicken dry and remove any condensation. If you want to add extra flavour, you can coat the chicken with olive oil, salt and pepper, or a blend of garlic powder, onion powder, paprika, dried oregano, dried thyme, salt, and black pepper.

Cooking

Place the chicken on a rimmed baking sheet and roast for 25-30 minutes. You can tell if the chicken is done by checking that the juices run clear. You can also use an instant-read thermometer to check that the internal temperature of the chicken has reached 165°F.

Serving

You can serve the chicken in whole pieces or sliced crosswise into strips.

Use an instant-read thermometer to check for doneness

Using an instant-read thermometer is the best way to check that your chicken is cooked to perfection. Chicken is considered safe to eat when it reaches an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the meat, being careful not to touch the bone, which can give an inaccurate reading.

If you don't have an instant-read thermometer, there are some visual cues you can use to check for doneness. First, use a small, sharp knife to cut a small incision in the thickest part of the thigh. If the juices run clear, your chicken is likely done. If the juices are red or pink, the meat needs more time to cook. Additionally, the exterior of the meat should be opaque and golden-brown, and gently pressing the meat with your fingertips should yield a responsive, tender touch. If the meat is too firm, it may be overcooked.

It's important to note that the size of the chicken thighs and the oven temperature will affect the cooking time. The USDA guidelines recommend approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350°F. However, in some recipes, chicken thighs may take as little as 25 to 30 minutes when baked at a higher temperature of 425°F.

For air-fried chicken thighs, the cooking time will depend on the size of the chicken pieces, whether they have a bone, and the model of your air fryer. Bone-in chicken thighs may take around 12 minutes on one side and 7 to 12 minutes on the other, while boneless chicken thighs may take 11 to 15 minutes total. Always use an instant-read thermometer to confirm that your chicken has reached the safe internal temperature of 165°F.

Preheat the baking sheet

Preheating your baking sheet is an important step in achieving the perfect chicken fryer thighs. Here are some detailed instructions and tips to ensure you get it right:

Firstly, place a rimmed baking sheet in the oven before turning it on. This is a crucial step as it ensures the baking sheet is evenly heated and ready for your chicken. Preheat the oven to a temperature between 400°F and 500°F. The higher temperature will give your chicken a crispier skin, but be careful not to overdo it, as you don't want to burn the outside of your chicken.

Once the oven has reached the desired temperature, carefully remove the hot baking sheet. Place your chicken fryer thighs on the sheet, skin-side up. This will ensure the skin gets nice and crispy. Season the chicken with salt and pepper, or your preferred seasoning mix.

Return the baking sheet to the oven and roast the chicken until it is cooked through and golden. This should take around 30 minutes, depending on the size of your chicken thighs and the temperature of your oven. It is important to ensure your chicken is cooked properly, so use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F.

If you want to add some extra crispiness to the skin, you can turn on the top broiler for the final 2 to 3 minutes of cooking time.

And that's it! By preheating your baking sheet and following these simple steps, you'll have perfectly cooked, juicy, and flavorful chicken fryer thighs.

Use a rack for even cooking

Using a rack when baking chicken fryer thighs is a great way to ensure even cooking and achieve the perfect crispy texture. Here's why:

Improved Air Circulation

Placing the chicken thighs on a rack allows hot air to circulate around the meat more effectively. This helps to crisp up the skin and create that irresistible golden colour. If you don't have a rack, you can use a larger baking sheet and leave some space between each piece of chicken to allow the hot air to circulate.

Even Cooking

The rack ensures that the heat is distributed evenly around the chicken. This helps to prevent the chicken from drying out, ensuring that it remains juicy and tender. It also reduces the chances of overcooking or undercooking, creating a more consistent result.

Easy Cleanup

Using a rack makes cleanup a breeze. Any excess fat or juices will drip through the rack onto the baking sheet below, making it easier to clean up after cooking. This also helps to prevent the chicken from sitting in its own juices, which can make it soggy and less crispy.

Enhanced Flavour

By allowing the hot air to circulate more freely, the rack helps to enhance the flavour of the chicken. The even cooking ensures that the spices and herbs are evenly distributed and penetrated into the meat. This results in a more flavourful and aromatic dish.

Tips for Using a Rack

• Choose a rack that fits comfortably inside your baking sheet or roasting pan.
• Place the rack in the centre of the baking sheet to ensure even cooking.
• If you don't have a rack, you can use a cooling rack or a wire rack turned upside down.
• For easier cleanup, line the baking sheet below the rack with foil or parchment paper.
• Make sure the rack is clean and dry before using it to avoid any bacteria transfer.
• If you're using a disposable rack, ensure it's made of a safe material that won't release toxins during cooking.

Marinate in buttermilk for juicier chicken

Buttermilk is a great ingredient to use when preparing chicken, especially if you want to add flavour and moisture to your meat. The high fat and acid content in buttermilk helps to tenderise the chicken, making it juicy and mouthwateringly delicious.

How to Marinate Chicken in Buttermilk

To make a buttermilk marinade, you will need:

• Buttermilk (or milk and vinegar/lemon juice)
• Olive oil
• Garlic cloves
• Salt
• Black pepper
• Ground cumin
• Maple syrup

Place the garlic cloves, salt, cumin, black pepper, and olive oil in a large resealable plastic bag. Seal the bag and place it on a hard surface, then use your palms or a rolling pin to crush the garlic. Add the buttermilk (or milk and vinegar) and chicken, seal the bag, and squish it with your hands until the marinade is well mixed and the chicken is covered with liquid. Place the bag in a deep plate or pan in the fridge, and marinate for at least 2 hours, or overnight for best results.

Tips for Marinating Chicken in Buttermilk

• The secret to getting the most flavour out of garlic is to crush the cloves in the bag. This releases the oils and juices directly into the marinade.
• Buttermilk is slightly acidic, so it works as a great tenderiser. Because it's mild, you can safely marinate the meat for up to 48 hours. Don't go over this, or the chicken can become too soft.
• Always place the bag of marinating chicken on a rimmed dish, in case the bag leaks.
• You can use this marinade for chicken breasts, wings, drumsticks, thighs, or a whole chicken—bone-in or boneless!

How Long to Marinate Chicken in Buttermilk

It is recommended that you marinate chicken in buttermilk for at least 2 hours, or overnight for best results. Don't marinate for longer than 48 hours, as the acid can start to break down the meat too much, making it mushy.

Frequently asked questions