Crispy Oven Fried Chicken Thighs are crispy on the outside, tender and juicy on the inside, and the perfect way to enjoy fried chicken in less than an hour!
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Set out three bowls. In the first bowl add flour. In the second bowl whisk together eggs, milk, and dijon mustard. In the third bowl add breadcrumbs.
Dip the first thigh in the egg mixture, completely coating it. Then dip the thigh into the flour, covering the piece completely, and lightly shaking off the excess.
Put it back into the egg wash, then into the breadcrumbs, coating completely. Place the chicken on the baking sheet, and repeat for all of the thighs.
Once all of the thighs are breaded, use the cooking spray to lightly coat them in oil (or until breadcrumbs appear wet).
Bake for 45 minutes, or until the chicken is golden brown and crispy, and reaches an internal temperature of 165°F.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate. You can store leftover chicken in an airtight container in the refrigerator for 3-4 days. Freeze. If you want to freeze leftovers, place the chicken on a sheet pan, wrap in plastic wrap, and put in the freezer until completely frozen (1-2 hours). Transfer the frozen chicken to an airtight container and freeze for 2-3 months. Reheat in the oven or air fryer to keep the breading crispy.Cooking Tips
You can make this recipe with any cut of chicken, like chicken breasts or drumsticks. Cooking times can vary.
I've made this with both plain and seasoned gluten free bread crumbs, and a gluten free Panko mixture. All of these options turned out fine.
I spray the breaded chicken with olive oil, but you can use canola oil or vegetable oil.
Line the baking sheet with parchment paper or greased aluminum foil for easy cleanup later.