Preheat the oven to 425°F. Spray a baking dish with nonstick cooking spray. Set aside.
Pat chicken dry with paper towel. Spray the chicken with nonstick cooking spray and season with salt and pepper.
Add flour, paprika, salt and pepper to a bag or container with a lid. Seal and shake together until mixed. Add one piece of chicken at a time, seal and shake until chicken is coated. Repeat with all chicken thighs.
Add melted butter to the casserole dish (melt in microwave first). Add each coated chicken thigh skin-side down. Bake for 20 minutes, then use a pair of tongs to flip chicken over.
Bake an additional 20-25 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F with a meat thermometer. Let cool 5-10 minutes, then serve and enjoy!
Recipe Notes:
For crispier results, pat the chicken dry with paper towel before spraying with cooking spray.
Drippings can be drizzled over mashed potatoes, chicken meat, or rice. They can also be used to make a simple gravy.
Turn the oven to broil in the last 3-5 minutes for an even crispier skin.
Cooked chicken should reach 165°F when poked with a meat thermometer.
Let the chicken rest 10 minutes before serving.
Leftovers can be reheated in microwave or oven. To make the skin crispy again, broil for 3-4 minutes carefully watching so that it doesn't burn.