Simple Oven-fried Chicken Thighs (thanks, Judy Hesser)

This easy-to-make oven-fried chicken has truly crispy skin and tender, juicy meat. Recipe below.

AS MUCH AS WE LOVE FRIED CHICKEN, WE DON’T DEEP FRY ANYTHING. So imagine our delight when we discovered an oven-fried recipe that produces truly crispy skin and tender, juicy chicken within. And did we mention it’s crazy simple to make?

It’s closely based on a recipe by Judy Hesser, food writer Amanda’s mom. Lots of people cook it and love it, including Mark Bittman. What Judy apparently likes about it is not having to deal with vats of hot oil and the cleanup that demands.

While the vats of oil thing is one reason we never deep fry anything, what we really like about it is that it’s, well, healthyish. Instead of said oil, it calls for just 2 tablespoons of butter. And a mere 1/2 cup of flour. No eggs, no thick batter. As Judy makes it, the only seasonings are salt and pepper. Amanda sometimes also adds lemon zest and some Parmesan.

As Bittman says, “It’s super easy—you just have to remember the morning step.” That step? A salty, icy water bath for the chicken.

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Simple Oven-fried Chicken Thighs

This easy-to-make oven-fried chicken has truly crispy skin and tender, juicy meat.

Servings 8 pieces

Ingredients

• 3 tablespoons Kosher salt, divided, plus more for serving
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon coarsely ground black pepper, plus more for serving
• zest of 1 lemon (optional, but we like it a lot)
• 2 tablespoons freshly grated Parmesan cheese (also optional, but we recommend it)

Instructions

• In the morning, combine 2 tablespoons salt and a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim chicken of excess skin and fat. Add chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Mix everything together with your hands. Cover and chill in the refrigerator until dinner time.
• Preheat oven to 400°F. Remove chicken from the fridge and pat pieces dry completely with paper towels. Put the butter in a rimmed roasting pan large enough to fit the chicken in one layer without crowding it—we used a hotel sheet pan. Place the pan in the oven.
• In a 1-gallon plastic bag, combine the flour, remaining 1 tablespoon salt, 1 teaspoon of pepper, lemon zest and Parmesan. Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. Remove them from the bag, shaking vigorously to remove excess flour. Transfer to a plate, and flour the rest.
• Lay the chicken thighs in the roasting pan, skin side down, and oven-fry until brown and crisp on the bottom, about 40 minutes (it may take longer). When nice and brown, use a spatula to scrape them up off the pan and turn them. Cook the other side until browned, which will take less time, around 10 to 20 minutes. Transfer to a plate lined with paper towels. Before serving, season with a little more fresh pepper and Kosher salt.