Fried Chicken Thighs with Breadcrumbs and an Oven Finish
Bone-in chicken thighs with a flour, egg, and breadcrumb coating, browned in a skillet and finished in the oven to 165°F.
Ingredients
Chicken and breading
- 4 bone-in skin-on chicken thighs About 6–8 ounces each; fully thawed
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 large eggs Beaten
- 2 cups plain dry breadcrumbs
Frying
- 2–3 cups neutral frying oil Enough for 1/2 inch in a 12-inch heavy skillet; varies by pan
Instructions
- Preheat to 350°F. Put an oven-safe rack on a rimmed tray. Dry the thawed chicken with disposable towels; do not rinse it.
- Combine flour, paprika, garlic powder, salt, and pepper. Set beaten eggs and breadcrumbs in separate shallow dishes.
- Flour each thigh lightly, wet it with egg, and press crumbs onto all sides.
- Pour enough neutral oil into a heavy 12-inch skillet for a ½-inch depth. Heat to about 335°F. Brown 2 thighs at a time for 6–8 minutes per side, maintaining 325–340°F.
- Move each browned batch immediately onto the prepared rack in the heated oven. Finish for roughly 15–25 minutes, extending until every thigh measures 165°F in thick meat away from bone.
- Remove pieces as they become ready, protect any dark crust with loose foil if needed, and rest on the rack 5 minutes.
Notes
The 50-minute cook estimate allows batches and overlapping oven finishing. Larger thighs may take longer. Do not interrupt cooking for refrigerated storage after the skillet stage. Check every piece for 165°F.