As you can see in the photo, I already had a pre-made fried chicken blend, but below on the recipe ingredients, I included a simple and traditional fried chicken blend of spices.
I melted a stick of butter onto my pan to help crisp up the chicken while it bakes. It turned out perfect!
Also, Note that these chicken thighs are BONELESS.
INGREDIENTS
8 Chicken Thighs (approx. 2 lbs.), boneless and skinless, organic
2 cups Flour, all-purpose, organic
4 tbsp. Sunflower Oil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper
1/4 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Chili Powder
(I also added 2 Cups of Italian Panko crumbs)
DIRECTIONS
1. Preheat oven to 300 F.
2. Rinse the chicken thoroughly and pat dry.
3. Mix all spices together.
4. In a separate bowl add half of the seasoning mix to the Sunflower oil.
5. Add another half of the seasoning mix to the separate bowl with a flour.
6. Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.
7. Place chicken on a non-stick baking tray.
8. Bake chicken for 30 to 35 minutes at 300 F. Then turn oven to 475 F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.
NOTE: *** This recipe was created for boneless and skinless chicken thighs ONLY. If you replace with bone-in chicken it will take longer to cook and may not come out right.