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Keto Crispy Baked Chicken Thighs

Close-up of two Keto Crispy Baked Chicken Thighs with a dark, caramelized, and shiny glaze on a white plate.
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Follow these steps to bake bone-in, skin-on chicken thighs in the oven until the skin is perfectly crisp and the meat is juicy, all while keeping your meal strictly keto.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Pat the chicken thighs completely dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the baking powder, salt, pepper, garlic powder, and paprika.
  3. Place the dried chicken thighs in a bowl. Drizzle the melted butter over the thighs and toss to coat lightly.
  4. Sprinkle the baking powder mixture evenly over the skin of the chicken thighs, rubbing it in gently.
  5. Place the thighs skin-side up on a wire rack set inside a rimmed baking sheet. Do not let the chicken touch the pan surface.
  6. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  7. Bake for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is deeply golden and crisp.
  8. For extra crisping, switch the oven to broil for the last 1 to 3 minutes, watching closely to prevent burning.
  9. Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

  • For the crispiest skin, let the seasoned chicken thighs sit uncovered in the refrigerator for at least 2 hours, or up to 24 hours, before baking.
  • If you do not have a wire rack, place the thighs directly on a parchment-lined baking sheet, but the rack promotes better air circulation for crisping.
  • Baking powder reacts with the chicken skin’s moisture and heat to help render fat and create a crisp texture.

Nutrition

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