Keto Crispy Chicken Thighs
Ultra-crispy baked chicken thighs with a simple spice rub and a baking powder secret for perfectly blistered, golden skin. Keto-friendly with virtually zero carbs, ready in under an hour.
- Total Time55 minutes
- Yield6 servings 1x
Ingredients
Scale
- 6 chicken thighs, skin-on, bone-in
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Preheat and Prep: Preheat oven to 400°F. Line a 9×13-inch baking pan with aluminum foil.
- Dry the Chicken: Pat each chicken thigh completely dry with paper towels on all surfaces. Place in a large bowl.
- Build the Spice Rub: Combine onion powder, garlic powder, baking powder, paprika, oregano, black pepper, and salt in a small bowl. Drizzle olive oil over the chicken, then sprinkle the spice mixture over the top and toss until evenly coated.
- Arrange and Roast: Transfer chicken thighs skin-side up to the prepared baking pan, leaving space between each piece. Bake at 400°F for 40–50 minutes until the internal temperature reaches 165°F and the skin is deeply golden and crispy.
- Rest and Serve: Remove from oven and let rest for 5 minutes before serving.
Notes
The baking powder is essential for achieving crispy skin — it draws out moisture and helps the skin blister in the oven. Make sure to pat the chicken completely dry before seasoning. Do not crowd the pan; leave space between each thigh for proper air circulation. Leftovers keep well in the fridge for up to 4 days and can be reheated in a 375°F oven to re-crisp the skin.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 250
- Sodium: 190
- Saturated Fat: 4.5
- Protein: 22
