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+ servings
oven fried chicken on a plate with sides

Oven Fried Chicken Thighs

Course Appetizer
Cuisine American
Keyword Chicken, Weeknight Favorites
Prep Time 2 hours 10 minutes
Cook Time 45 minutes
Servings 8 chicken thighs


  • 1 Cup buttermilk
  • ¼ cup sour cream
  • ½ teaspoon hot sauce
  • 1 teaspoon garlic powder divided
  • 2 teaspoon salt divided
  • 2 teaspoon ground black pepper divided
  • 8 chicken thighs skin on and bone-in
  • cup all purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon cornstarch


  • Place chicken thighs in a gallon sealable bag.
  • Whisk together buttermilk, sour cream, hot sauce, ½ teaspoon garlic powder,1 teaspoon salt, and 1 teaspoon pepper in a medium bowl. Pour buttermilk mixture into the bag.
  • Seal and turn to evenly coat. Allow chicken to rest in the fridge for 2 hours (up to 8 hours in fine).
  • Preheat oven to 425°F. Line a rimmed baking sheet with foil, add a wire rack and lightly spray rack with cooking spray. Add flour, paprika, thyme, cornstarch, ½ tsp, 1 teaspoon salt, 1 teaspoon pepper in a large resealable bag. Take the chicken out of the marinade bag, shake off excess marinade, and add a piece chicken to the flour bag.
  • Shake, the remove, and shake off excess flour coating and place on the rack. Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.
  • Bake 45-50 minutes until golden brown and the internal temperature reads 165°F in the thickest part of the meat.