Oven Fried Chicken Thighs are an easy to make at home version of the southern fried classic. Using boneless chicken thighs makes them as great with a salad as in a burger and the chilli sauce in the buttermilk marinade gives them the perfect amount of heat!
Using sharp scissors, trim 1kg Chicken Thigh Fillets of any skin or rogue pieces of bone or cartilage (If required).
Add the thigh fillets to a large sandwich bag or snug fitting container.
Add 300ml Buttermilk, 1 tbsp Sea Salt Flakes and 2 tbsp Hot Sauce to the chicken.
Seal the bag and mush the marinade around until the chicken is totally coated. Or use your hands to mix the marinade with the chicken in the container. Leave in the fridge for at least 4 hours.
When ready to cook, preheat the oven to 200c or equivalent.
Line a tray with a rack with foil and greaseproof paper. Line OVER the grid not under it. The air needs to circulate under the chicken but it doesn’t want to stick to the rack.
Liberally spray with tray with Oil Spray and pop the tray into the oven whilst you coat the thighs.
Mix together 100g Panko, 100g Plain Flour, 3 tbsp Paprika, 1 tbsp Ground Black Pepper and 2 tbsp Garlic Salt in a shallow bowl.
Remove the marinated chicken piece by piece. Leave excess marinade behind but don’t actively scrape any off. You need this for the flavour and so the panko mix sticks.
Dip each thigh in the panko/flour mixture and set each aside whilst repeating until all are coated.
Take the now hot tray out of the oven and lay the thighs carefully on the tray. Spray the tops of the thighs with a little more Oil Spray.
Put the thighs in the oven for 25 minutes.
Take the chicken out and turn them over then pop back in the oven for a further 20 minutes.