Oven-Fried Bacon-Wrapped Chicken Thighs

Oven-Fried Bacon-Wrapped Chicken Thighs

This easy chicken dinner calls for just 4 ingredients, plus salt and pepper.  Dredge juicy chicken thighs in seasoned cornmeal, wrap in bacon strips, and bake for a super simple weeknight dinner that's nearly hands-free.

  • Yield: Makes 8 servings


  • 8 none bacon slices
  • 8 none skinned and boned chicken thighs
  • 1 cup cornmeal*
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper


Arrange bacon slices on paper towels on a microwave-safe plate in microwave oven. Top with paper towel. Microwave at HIGH 30 seconds to 1 minute or just until bacon is limp and heated through. (Do not fully cook bacon.)

Wrap each chicken thigh with a piece of bacon; secure with a wooden pick, if desired.

Combine cornmeal and next 3 ingredients in a bowl. Dredge chicken in cornmeal mixture. Arrange on a wire rack coated with cooking spray in a lightly greased broiler or roasting pan.

Bake at 350º for 50 minutes to 1 hour or until chicken is done.

*Cornmeal mix may be substituted for cornmeal.


You can buy the thighs already boned at the supermarket. This recipe is adapted from Appalachian Home Cooking: History, Culture, and Recipes by Mark F. Sohn (University Press of Kentucky, $26).


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Oven-Fried Bacon-Wrapped Chicken Thighs Recipe