Crispy Chicken Thighs

For many years I have searched for a way to make truly crispy chicken thighs without the mess and hassle of deep-frying, and about 6 months ago, I found it. This easy recipe has an unlikely ingredient that crisps the skin; baking powder. Weird, I know!

Chicken thighs and drumsticks are on sale at Metro this week for $1.99/lb, so run out, grab some and give this simple chicken dish a try. It is healthier than fried chicken (especially the fast-food kind) and while it bakes, you can prepare some veggies and have a delicious meal on the table in about an hour.


4lbs. bone in, skin on chicken thighs (and/or drumsticks)

2 Tbsp baking powder

1/2 Tbsp salt

1 tsp. paprika

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. oregano


Preheat the oven to 250 degrees. Line a baking sheet with foil and wire racks. Spray with cooking spray. Combine baking powder and spices in a bag or a bowl with a lid and shake to combine. Dry the chicken with a paper towel.

Add chicken to the baking powder/spice mixture, one piece at a time and shake to coat completely. Place chicken pieces on the wire rack, skin side up.

Bake the chicken in the centre of the oven for 30 minutes. Increase the heat to 425 degrees and move the rack up one spot, then bake for an additional 25-30 minutes, until skin is golden and crispy.

Serves 6.


Recipe and photo from




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