Keto Crispy Baked Chicken Thighs
Bake chicken thighs until the skin is perfectly crisp using a simple, flourless keto coating method.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Pat the chicken thighs completely dry using paper towels. This step is key for crispy skin.
- In a small bowl, mix the salt, pepper, garlic powder, paprika, and cayenne pepper.
- Rub the olive oil over the entire surface of each chicken thigh.
- Sprinkle the seasoning mix evenly over the skin and flesh sides of the thighs, pressing lightly to adhere.
- Place the chicken thighs skin-side up on a wire rack set over a baking sheet. Do not let the skin touch the pan.
- Bake for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is deeply golden brown and crisp.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
- For extra crispiness, you can place the thighs under the broiler for the last 1-2 minutes, watching them closely to prevent burning.
- Do not skip drying the skin; excess moisture prevents crisping.
- Use a meat thermometer to check for doneness; thigh meat is best when cooked through.
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 0
- Sodium: 450
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 30
- Cholesterol: 110