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Spicy Oats Crusted Chicken Thighs

Stovetop recipe for spicy oats crusted chicken thighs. This is an easy recipe with lots of flavors. You can adjust the spices to your liking and make a milder or spicier version.  With a little planning ahead, these oatmeal crusted chicken makes a delightful meal. You will also find some tips and tricks to get the perfect, delightfully crunchy, and spicy oatmeal crusted chicken thighs.
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 25 minutes
Servings 4 -5


  • ½ tsp Cayenne pepper; optional
  • 1 tbsp Kashmiri red chilli powder; adjust to taste
  • 1 tsp Cumin powder
  • 1 tsp Garam masala powder; to taste
  • 1 tsp Black pepper powder; to taste
  • Salt to taste
  • 1 tbsp crushed garlic; to taste
  • 1 tbsp Crushed ginger; to taste
  • 1 tbsp Distilled white vinegar
  • 600 gms Chicken thighs; skinless &boneless. trim off the excess fat
  • cup Oats; coarsely ground
  • 2 tbsp Cornstarch
  • oil for shallow frying
  • finely chopped cilantro or parsley for garnish


  • In a clean bowl, add the following - cayenne pepper, Kashmiri red chilli powder, cumin powder, garam masala, black pepper powder, salt, and distilled white vinegar. Mix well with a spatula to make the marinating paste.
  • Place the chicken thighs into the bowl and using your hands, coat the chicken thighs with the paste. Cover the bowl with a cling wrap and marinate in the refrigerator for 2-3 hours.
  • After marination, when you are ready to shallow fry the chicken thighs, make the coating by mixing coarsely ground oats, cornstarch, salt, and pepper.
  • Heat oil in a large skillet on medium heat.
  • Coat the marinated chicken thighs with the oasts coating mixture by gently pressing the mix onto the surface of the chicken thighs. Shake off the excess. Place the coated chicken thighs on to the skillet once the oil is hot. Repeat with the rest o the chicken thighs.
  • Cook on each side until browned and cooked through for about 5-7 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit.
  • Once cooked, transfer to a serving plate.
  • Serve hot garnished with finely chopped cilantro or parsley.



  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
  • 600 gms is approximately 1.3 pounds. I usually get about 5 boneless skinless thighs for about 1.38 pounds from my grocery store.
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • Serving size – We usually consider this as one chicken thigh per person along with the other dishes I have mentioned in the serving suggestions. . But then there are times when my hungry teenager wants more than one :). Always adjust the serving size to suit your dietary needs.
  • Do not overcrowd the skillet. If required, shallow fry in batches.
  • If you are following a gluten-free diet, make sure you read the labels and are buying the ingredients which are gluten-free.
  • Discard any remaining coating mix or marinade.
  • Wash your hands with soap and water after handling raw meat.