Popeyes-Style Roasted Chicken Thighs
an Amy Alarcon's recipe
Ingredients
- 1½ cups buttermilk
- 3 tbsps Crystal Hot Sauce
- 1 tbsp Tony Chachere's Creole Spice plus extra for sprinkling
- 8 chicken thighs skin-on and bone-in
- olive oil pan spray
Instructions
To Marinate:
- In a bowl, combine buttermilk, hot sauce, and 1 tbsp of the seasoning. Put into a gallon-size freezer bag and then add in the chicken thighs. Squeeze out the excess air and seal tightly.
- Massage the bag for a minute to ensure that the chicken gets thoroughly coated with the marinade.
- Place in the refrigerator and allow to marinate for a minimum of 12 hours, preferably overnight.
To Make:
- Preheat the oven to 400°F.
- Take out a sheet pan or a baking sheet and place a wire rack on top. Spray with a cooking spray to prevent sticking.
- Carefully drain the chicken thighs in a colander and shake to remove any excess marinade. Place on a wire rack, skin side up, and allow to sit for about 15 minutes to help the skin dry out a bit. Lightly sprinkle more of the Creole seasoning on the skin just to add a little bit more flavor and color. Using a good quality olive oil spray, lightly coat the surface of the chicken skin, this will aid in crisping.
- Bake for 40 minutes. Some oven are temperamental, so always use a thermometer to make sure you cook the chicken to a minimum of 165°F, and 170°F for bone-in chicken. The skin should be medium brown and crispy at this point too.
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