Oven-Fried Chicken Thighs

Easy Oven Fried Chicken Thighs are super moist and flavorful thanks to the marinade of yogurt, hot sauce, and Dijon mustard! So good, and so crunchy!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This recipe for yogurt-marinated oven fried chicken is not fried chicken cooked in hot oil until it's crispy and juicy, but it definitely is a lot easier, healthier, and still is super yummy and moist.

I doubt you'll be disappointed at the results.

YOGURT MARINATED OVEN FRIED CHICKEN THIGHS       {PRINT THIS RECIPE}


¾ cups fat-free Greek yogurt
½ cup water
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon hot sauce
10-12 boneless skinless chicken thighs
1 teaspoon salt
½ teaspoon black pepper
2 cups breadcrumbs (I used homemade sourdough breadcrumbs, but store bought works well too)
1 tablespoon olive oil
2 tablespoons chopped, fresh parsley for garnish
⅛ teaspoon sea salt (optional)
2 gallon size zip lock bags

-In a large bowl, whisk together the Greek yogurt and the water.
-Place the chicken thighs in a large zip lock bag.
-Add the thinned yogurt, Dijon mustard, hot sauce, and crushed garlic to the chicken in the bag.
-Zip to close the bag and gently squish to thoroughly coat the chicken with the yogurt mixture.
-Allow the chicken to marinate for at least 30 minutes in the fridge.
-Preheat your oven to 425 degrees.
-Prepare a baking sheet, included with a rack in the bottom to allow for air circulation for the chicken, sprayed with cooking spray (I like to cover my baking sheet with foil for easier clean-up).
-Place the bread crumbs in the second zip-lock bag and add the salt and pepper. Close and shake to mix well.
-Take a few marinated chicken thighs out of the yogurt mixture (allow some of the yogurt to drip off so they're not too wet) and place them in the bag with the bread crumbs.
-Seal the bag and shake to coat the chicken well with the bread crumbs.
-Place the crumb-coated chicken thighs on the rack on the baking sheet.
-Proceed to coat the remaining chicken with the breadcrumbs in the bag (if you have leftover breadcrumbs, sprinkle them evenly over the chicken.)
-Drizzle each chicken thigh with a little olive oil.
-Bake for approximately 25-30 minutes until the chicken is cooked through and is nicely golden in color.
-Garnish the chicken with chopped parsley and an additional light sprinkle of sea salt (optional).
-Serve and enjoy!