Oven-Fried Chicken Thighs
These crispy oven-fried chicken thighs are coated in avocado oil mayo and crunchy sourdough breadcrumbs, then baked in a hot cast-iron skillet for a golden, juicy finish. This easy oven-fried method delivers all the flavor and crunch of fried chicken without deep frying!
Ingredients
- 4-6 boneless,skinless chicken thighs
- ¾ cup avocado oil mayonnaise (see note 1, or any mayo you prefer)
- 2 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 - 1 ½ cups sourdough breadcrumbs (see note 2, can also use plain breadcrumbs or panko)
- 1 tbs butter or olive oil
Instructions
- Prepare the Coating: In a shallow bowl, stir together the avocado oil mayo, Dijon mustard, onion powder, garlic powder, and salt until smooth. Fill a separate bowl with the breadcrumbs.
- Bread the Chicken: Coat both sides of the chicken thighs evenly in the mayo mixture, then press into the sourdough breadcrumbs until fully coated.
- Preheat: Preheat the oven to 400°F (204°C). Place a large cast-iron skillet over medium heat and allow it to preheat. Add the butter or oil to the pan and give it a minute to heat up.
- Arrange the Chicken: Carefully place the breaded chicken thighs into the skillet in a single layer.
- Bake: Transfer the skillet to the oven and bake for 30–35 minutes, until the coating is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Serve: Remove the pan from the oven and let the chicken rest for a few minutes before serving.
Notes
- Check out our Avocado Oil Mayo recipe!