Crispy chicken thighs are a delicious weeknight dinner or game day appetizer. But achieving that perfect crunch can be tricky. If your chicken thighs are coming out soggy instead of crispy, there are a few common issues that may be causing the problem.
Are you using bone-in, skin-on chicken thighs?
Bone-in, skin-on chicken thighs are the best cut to use for crispy oven baked chicken thighs. The bone helps conduct heat and keeps the meat moist and juicy. The skin contains fat and collagen which melt and bubble to create a crispy texture.
Boneless, skinless thighs will not get crispy in the oven. Without the skin, there is no fat to render and create that crunchy exterior. The meat will end up dry and chewy instead.
Are you drying out the skin properly?
Getting the skin dry before cooking is crucial for crispiness. Skin that is damp or wet from marinade or seasoning will steam instead of crisping. Make sure to thoroughly pat the chicken thighs dry with paper towels before baking.
Letting the chicken thighs rest uncovered in the refrigerator for at least 30 minutes, or up to overnight, will also help dehydrate the skin. The drier the surface, the better the crisp.
Are you cooking at a high enough temperature?
Crispy chicken skin requires a high temperature in order to trigger the Maillard reaction that causes browning and crunchiness. Try baking the thighs at a high oven temperature between 400-450°F. Lower temperatures will lead to flabby, soggy skin.
If you want to use a lower temperature, you can start the thighs skin side down on the stovetop to get crisping before finishing in the oven. Use a heavy pan like cast iron over medium high heat for 1-2 minutes per side.
Are you crowding the pan?
Overcrowding is one of the biggest mistakes when making crispy baked chicken thighs. Too many thighs in one pan will cause steaming instead of crisping. Make sure the thighs have space around each piece—at least 1 to 2 inches apart.
Use a wire rack set inside a baking sheet to elevate the thighs and allow air circulation all around. The hot air will be able to crisp up the skin better than direct pan contact.
Are you using baking powder?
Baking powder can make baked chicken thighs extra crispy! Just mix a teaspoon of baking powder per pound of chicken with the seasoning/flour coating. The baking powder lowers the pH on the skin’s surface, enhancing browning and resulting in ultra crispy chicken.
Did you overbake the thighs?
It can be tempting to bake the thighs for longer to try and get them crisper. But overbaking will actually make the skin rubbery and dried out. Once the chicken thighs reach an internal temperature of 175°F, they are fully cooked. Any additional baking time after that risks drying them out.
Use an instant read meat thermometer to test doneness. Pull the thighs as soon as they hit 175° even if the skin is still pale or soft, it will continue crisping as it rests.
Are you using the right pans and sheets?
Using quality pans designed for high heat will improve browning and prevent sticking. Good options include heavy aluminum or steel sheet pans, wire racks, and cast iron skillets. Avoid flimsy pans, dark nonstick surfaces, and glass dishes.
If your pans aren’t Conducting heat properly, the thighs won’t get crispy. Make sure to preheat your pans fully so they are ripping hot when adding the thighs.
Did you let the chicken rest?
Resting the chicken thighs for 5-10 minutes after baking allows the skin to become ultra crispy. As the proteins cool down and the moisture redistributes, the skin will tighten up and get crunchy.
If the chicken seems soft straight from the oven, resist the urge to put it back in. Just let it rest on the pan or cooling rack as is, and you’ll likely get the crispy skin you want.
Are you seasoning too early?
Seasoning the raw chicken thighs and letting that sit can result in wetter skin. For best crispness, try seasoning right before baking once the skin is dried out instead. A light brush of oil after seasoning can help the spices stick.
Could it be your seasoning/flour?
What you coat the chicken with can impact crispiness. A basic seasoning of just salt and pepper is ideal. Avoid sugar, honey, and other sticky ingredients that may burn. Too much flour can steam the skin – just use a light dusting.
Old flour or breadcrumbs can also lead to poor browning. Use fresh flour and breadcrumbs stored in airtight containers to prevent sogginess.
Are you cooking too many thighs?
Only bake what you plan to eat in one sitting, otherwise the crispiness will decline. Leftover baked chicken thighs should be stored separately from the skin to prevent sogginess.
Reheating crispy baked chicken thighs in a hot oven or toaster oven will help revive the texture. But they likely won’t get as crispy as the original batch.
Conclusion
Achieving crispy oven-baked chicken thighs takes using the right techniques. Allowing the skin to fully dry out before cooking, using high heat, and not overcrowding the pan are key. With the proper prep and cooking methods, you’ll get tender, juicy chicken thighs with an incredibly crispy, crunchy skin every time.
Tips for Getting Crispy Chicken Thighs
Use Bone-In, Skin-On Thighs
The bone and skin are necessary for crispy oven-baked chicken thighs. Boneless skinless thighs will never get crispy.
Dry Out the Skin Thoroughly
Pat the thighs very dry with paper towels and let them rest uncovered in the fridge for up to overnight.
Cook at High Temps – 400°F +
High heat triggers the Maillard reaction for crispy skin. Cook at 400-450°F.
Don’t Crowd the Pan
Thighs need space around each piece to crisp up. Use a wire rack or keep at least 1-2 inches apart.
Use Baking Powder
Add baking powder to the seasoning or flour coating. It enhances browning for extra crispiness.
Cook to 175°F Internal Temperature
Overbaking will dry out the skin. Use an instant read thermometer for doneness.
Let the Thighs Rest
Resting for 5-10 minutes after baking allows the skin to crisp up.
Avoid Excess Seasoning and Flour
Too much seasoning or flour leads to a gummy texture. Do a light sprinkle right before baking.
Use Fresh Ingredients
Old flour and breadcrumbs won’t brown as well. Use fresh items stored in airtight containers.
| Problem | Solution |
|---|---|
| Using boneless, skinless thighs | Use bone-in, skin-on thighs |
| Wet skin from marinade or seasoning | Pat very dry and let rest uncovered in the fridge |
| Cooking at too low of temperature | Cook at 400-450°F |
| Overcrowding the pan | Use a wire rack and keep thighs spaced apart |
| Not using baking powder | Add baking powder to the seasoning/flour |
| Overbaking | Cook to 175°F then let rest |
| Excess seasoning or flour | Do a light sprinkle right before baking |
| Old flour or breadcrumbs | Use fresh items stored in airtight containers |
This table summarizes common reasons for soggy chicken thighs and the best solutions for fixing them. Addressing these issues can help you achieve perfectly crispy oven-baked chicken thighs every time.
Frequently Asked Questions
Should chicken thighs be crispy?
Chicken thighs can be cooked crispy or non-crispy depending on preference. Crispy chicken thighs have a delicious crunchy exterior while keeping the meat inside juicy. The skin needs to be left on and dried out properly before baking to achieve crispiness.
Do you put baking powder on chicken skin?
Yes, baking powder can help make chicken skin extra crispy! Mix around 1 teaspoon of baking powder per pound of chicken with the seasoning or flour coating. The baking powder lowers the pH of the skin and enhances browning for ultra crispy results.
Do you cook chicken thighs skin side up or down?
It’s best to cook chicken thighs skin side up in the oven. This allows the heat to circulate around the exposed skin and crisp it up. If starting on the stovetop, sear the thighs skin side down first to render some of the fat before finishing skin side up in the oven.
What temperature should chicken thighs be cooked?
Chicken thighs should be cooked to an internal temperature of 175°F. Cooking between 400-450°F is best to get the skins crispy while fully cooking the meat. Always use a meat thermometer to confirm doneness.
Can you crisp up chicken thighs after cooking?
It is possible to crisp up boneless thighs after cooking by broiling them briefly at high heat. However, bone-in thighs are better crisped through the entire cooking process. Attempting to crisp previously oven-baked bone-in thighs may burn the meat before the skin crisps.
Should you cover chicken thighs while baking?
Chicken thighs should be baked uncovered if you want crispy skin. Covering the pan will steam the thighs and make the skin soggy. Make sure the baking pan is uncovered the entire time for best crispness.
How long does it take to bake chicken thighs at 375?
Chicken thighs bake for 30-40 minutes at 375°F depending on thickness. However, higher heat like 400-450°F is better for getting the skin crispy. Cook to an internal temperature of 175°F for doneness.
Can you crisp chicken thighs under the broiler?
Yes, broiling is an effective way to crisp up chicken thighs. Place them skin side up under the hot broiler for a few minutes at the end of cooking or anytime the skin needs crisping. Keep an eye to avoid burning.
How do you keep baked chicken thighs crispy for leftovers?
To maintain crispiness for leftovers, store baked chicken thighs separately from the skin. Place the skin in a paper bag or parchment paper to help absorb moisture. Reheat leftovers in a 400°F oven or toaster oven until warmed through and crispy.
Conclusion
Achieving perfectly crispy oven-baked chicken thighs requires using the right techniques. Allowing the skin to fully dry out, using high heat, not overcrowding, and proper pan setup are keys to success. Avoid overseasoning, overbaking, and steaming for the crispiest results. With some trial and error, you’ll be able to make tender, juicy chicken thighs with an incredibly crispy skin every time.