Crispy Amish Chicken Thighs
A comforting dish of crispy chicken thighs baked in a creamy, flavorful sauce. Easy prep and common ingredients make it ideal for weeknight or family dinners.
Equipment
- 1 9x13 baking dish lightly sprayed with nonstick cooking spray
- 1 medium shallow bowl
- 1 whisk
- 1 Meat thermometer to check internal temperature
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon freshly cracked black pepper
- 8 bone-in skin-on chicken thighs
- 1 ¼ cups cold heavy cream
- 1 ¼ cups water
- 2 teaspoons fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F and lightly spray a 9x13 baking dish with nonstick cooking spray.
- In a medium shallow bowl, whisk together flour, paprika, kosher salt, garlic powder, onion powder, and cracked black pepper.
- Dredge chicken thighs in flour mixture, then place skin side up in the prepared baking dish.
- Whisk together heavy cream and water in a separate bowl.
- Slowly pour the cream and water mixture over the chicken pieces.
- Bake uncovered for 1 ½ hours or until skin is golden brown and juices run clear; internal temperature should reach 165°F.
- Let the chicken rest for 5 minutes in the baking dish before serving.
- Whisk the drippings and cream mixture to make a creamy gravy. Garnish with chopped parsley and serve.
Notes
- Trim excess chicken skin if preferred.
- Use chicken legs with skin as an alternative or mix them with thighs.
- Add ½ teaspoon chipotle or cayenne powder to flour for a spicy twist.