Crispy & sticky chicken thighs | Jamie Oliver chicken recipe (2024)

FAQs

How to cook chicken thighs in the oven Jamie Oliver? ›

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices. Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil.

Use a paper towel to ensure there is no moisture left on the chicken skin. This is an important step to getting crispy crispy skin. 🔪 Start in a COLD pan. Chicken fat tends to sit below the skin so when we add it to a cold pan, we allow it time to melt alway while ensuring a perfect golden brown skin.

The lesson here: for crispy skin, stick with a high-temp roast. Coating the chicken in baking powder and salt before cooking produced an intensely crispy skin—at first.

The simple answer is, no. We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps!

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

That means drying, whether it's a whole bird or a skin on thigh, is the key to perfectly crisp chicken skin. This can be achieved simply by patting your chicken dry and putting it uncovered in the fridge overnight. The cold air will circulate around your chicken, evaporating the moisture and desiccating the skin.

Cook at Higher Temperatures

The ideal temperature to cook your chicken should be around 275 °F – 320 °F (135 °C – 160 °C). As you start to decrease temperature beyond this threshold, the skin will become rubbery. The chicken fat needs to be cooked into the meat, and that cannot happen when your temperature is very low.

Use egg whites, alcohol, and cornstarch for a crispy coating. The egg white addition is a trick I learned from my favorite tempura recipe.

What ingredient makes chicken skin crispy? ›

That's where a coating of baking powder and salt comes in. The baking powder and salt help break down the proteins in the skin, draw moisture to the surface, and also aid in browning.

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.

Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin. Bone-in can be tricky to cut, but the bones help prevent the chicken from drying out.

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.