Some tips on making crispy oven-fried chicken thighs includes brining the chicken first, using a good seasoned breading and allowing the temperature of the chicken to rise to room temperature before cooking. To get crispy flesh in the oven, roast at high temperatures of at least 425 degrees Fahrenheit.
Whether frying chicken thighs in a skillet or baking in the oven, experts suggest that first you brine the chicken for ultimate flavor. To make a good buttermilk brine, pour 1 quart of buttermilk, 4 teaspoons of kosher salt and 1 teaspoon of ground black pepper into a resealable bag with the chicken thighs. Refrigerate overnight, and drain before cooking the chicken. You can also add flavor by adding cumin and turmeric or paprika, hot sauce and celery seeds to the brine.
Another important tip is to use a good breading recipe to keep the flesh tender and moist. After removing the chicken thighs from the brine, dredge them in flour first, dip them in an egg or buttermilk mixture, and dip them in the flour again before baking. Another good recipe calls for dredging the chicken in 1/2 cup of flour seasoned with salt and pepper then dipping the thighs in a mixture made up of 2/3 cup of buttermilk, 2 tablespoons of Dijon mustard, 1/4 teaspoon of cayenne pepper, 1 1/2 teaspoons of paprika and 3/4 teaspoon of sage. Dip in crushed cornflakes before baking at 425 degrees Fahrenheit for 50 minutes, turning the chicken after 30 minutes.