Crispy Oven-Fried Chicken Thighs or Legs

Crispy fried chicken doesn't have to be a messy, labor-intensive task. This chicken recipe uses two methods to make perfect oven-fried chicken with crispy skin and fabulous flavor. With this two-step skillet and oven method, you don't sacrifice the crunchy coating and flavor you get with deep-fried chicken.

This is an excellent way to fry chicken. The pieces are briefly fried to crisp the skin, and then they're finished in the oven. There's less mess, less oil used, and the chicken is perfect every time.

If you have a favorite seasoned flour mixture, feel free to adjust the recipe. If you like spicy fried chicken, add a teaspoon or more of ground cayenne pepper to the flour along with the paprika. This is great chicken for a family meal or picnic.

This recipe uses chicken thighs, but whole legs or a cut-up whole chicken can also be used. Larger pieces might take longer, so check them with a dependable meat thermometer or instant-read thermometer. The minimum safe temperature for chicken is 165 F.

3 pounds chicken thighs, bone-in, or whole legs, with skin

2 cups buttermilk, well shaken

½ cup hot sauce, such as Texas Pete's or Frank's

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

2 teaspoons ground paprika

½ cup vegetable oil, for frying

Directions at thespruceeats.com

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