Recipes · Cooking tips · Techniques

Fried Chicken Thighs

Fried Chicken Thighs

These fried chicken thighs are a quick and easy way to make a delicious fried chicken meal on a busy weeknight.

 

In this recipe, boneless, skinless chicken thighs are coated in flour and fried until golden and crispy.

 

Since the chicken is boneless it cooks up really quickly, so you get a juicy on the inside, crispy on the outside piece of chicken in less than 10 minutes.

 

Serve the chicken with a side of mashed potatoes and a side of vegetables to satisfy those midweek comfort food cravings.

 

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To make the fried chicken thighs you will need

2 pounds Boneless, Skinless Chicken Thighs, 8 pieces

2 teaspoons Salt, plus a pinch or two for the cooked fried chicken thighs

1 teaspoon Garlic Powder

1 teaspoon Paprika

½ teaspoon Onion Powder

¼ teaspoon Black Pepper

¾ cup All Purpose Flour

½ cup Milk

Canola Oil, for frying – enough to cover the bottom of a large skillet with ¼ to ½ inch of oil

 

The ingredients for the fried chicken thighs, raw chicken thighs, flour, milk, seasoning and oil displayed on a wood cutting board.

 

Prep Work

There is a little prep work with this comfort food classic. Anytime there’s dredging or breading involved there’s work…but it’s totally worth it!

 

Fried chicken thighs arranged on a large white platter on a blue and white striped cloth and garnished with lime wedges.

 

Preheat the oven to warm (or to its lowest setting) to keep the chicken warm while frying the second batch.

 

Line a baking sheet with a cooling rack to place the chicken after it’s fried so it doesn’t get soggy. The cooling rack elevates the chicken so air can circulate around it.

 

Then line another baking sheet with parchment paper. This one is to place the chicken after it’s coated. The flour and milk coating is sticky stuff. The parchment paper will prevent it from sticking to the pan.

 

Make a seasoning mix by combining 2 teaspoons of salt, garlic powder, paprika, onion powder and the black pepper in a small bowl. Stir the seasonings together to combine.

 

Trim any excess fat off the chicken. Finally, season the chicken thighs on both sides with half the prepared seasoning mix. Reserve the remaining half for the flour.

 

Seasoned raw chicken thighs arranged on a metal sheet pan.

 

How to coat the chicken with flour

I love this technique. It’s like breading but we use a flour-liquid-flour combination instead of a breadcrumb coating.

 

The coating on the chicken crisps up nicely. The color is golden and beautiful, and the taste is fantastic!

 

Start by setting up a dredging station

  • Mix the flour, and the remaining seasoning mix in a shallow pan or plate.  We use a quarter sheet pan, it’s the perfect size. A large casserole dish works great too.
  • Pour the milk in a medium bowl. Make sure it’s large enough that the chicken will fit comfortably.

 

Working with one piece of chicken at a time, lightly coat it with the seasoned flour. Shake off any excess.

 

A seasoned chicken thigh being placed in flour.

 

Then then dip the coated chicken piece into the milk bowl.

 

A chicken thigh that has been coated in flour being dunked into a bowl of milk.

 

Make sure the entire piece is moist.

 

A moistened chicken thigh that had been coated in flour being pulled out of a bowl of milk.

 

Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated. Shake off excess flour.

 

A hand holding a chicken thigh that is coated in flour on a metal baking sheet.

 

Finally, set the chicken on the parchment paper-lined sheet pan. Repeat with the rest of the chicken pieces.

 

Chicken thighs coated in flour displayed on a baking sheet that's lined with brown parchment paper.

 

Discard any leftover flour and milk.

 

Get more information on dredging and breading, including step by step instructions.

 

Fry the chicken thighs

Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ – ½ inch. Heat the oil over medium-high heat.

 

When the oil is hot, but not smoking, add one pieces of chicken to test the oil. If it starts bubbling and makes a sizzle sound, it’s ready to go.

 

Add about half the chicken to the skillet, don’t overcrowd. Fry the chicken for about 2-3 minutes per side until golden brown.

 

Four pieces of chicken thighs frying in oil in a dark gray skillet.

 

If the chicken is browning too quickly, lower the heat a little bit and turn frequently to brown evenly on both sides.

 

Use tongs to turn the chicken, that way the coating doesn’t flake off. Also, if you pierce the chicken with a fork, juices are going to run out and that area will be soggy. Use the tongs and save yourself the aggravation!

 

Remove the skillet from the heat. I like to place it on an empty burner. That way I’m not fiddling with trivets.

 

Remove the chicken from the skillet and place them on the cooling rack lined baking sheet. Sprinkle the chicken with a pinch of salt.

 

Keep the fried chicken thighs in the warm oven while you fry the second batch.

 

Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part. Take the temperature of the biggest piece and use an instant read thermometer to make sure.

 

Fried chicken thighs arranged on a large white platter and garnished with lime wedges.

 

Help! My fried chicken is browning too fast and it’s still raw

If the chicken is browning way too quickly and you need to get it out of the oil, try this:

  • Remove the chicken from the hot oil and place it on a sheet pan that’s lined with a cooling rack.
  • Heat the oven to 350°F to 375°F
  • Bake the chicken until the internal temperature is at least 165°F. Use an instant read thermometer to be sure and take the temperature of the thickest piece.

 

This may not be the ideal way to cook fried chicken, but it should save dinner.

 

For more delicious comfort food ideas, check out one of these recipes:

Green Beans and Bacon

Italian Sausage Meatballs

Creamy Chicken and Rice Casserole

Broccoli Cheese Casserole

 

Fried Chicken Thighs

These fried chicken thighs are a quick and easy way to make a delicious fried chicken meal on a busy weeknight. In this recipe, boneless, skinless chicken thighs are coated in flour and fried until golden and crispy.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipes
Servings: 4
Calories: 668kcal

Ingredients

  • 2 pounds Chicken Thighs Boneless and Skinless, 8 pieces
  • 2 teaspoons Salt plus a pinch or two for the cooked fried chicken thighs
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ¾ cup All Purpose Flour
  • ½ cup Milk
  • Canola Oil for frying – enough to cover the bottom of a large skillet with ¼ to ½ inch of oil

Instructions

Prep Work

  • Preheat the oven to warm (or to its lowest setting) to keep the chicken warm while frying the second batch.
  • Line a baking sheet with a cooling rack to place the chicken after it’s fried so it doesn’t get soggy.
  • Then line another baking sheet with parchment paper. This one is to place the chicken after it’s coated.
  • Add 2 teaspoons of salt, garlic powder, paprika, onion powder and the black pepper in a small bowl. Stir to combine.
  • Trim any excess fat off the chicken.
  • Season the chicken thighs on both sides with half the prepared seasoning mix. Reserve the remaining half for the flour.

Coat the Chicken

  • Mix the flour, and the remaining seasoning mix in a shallow pan or plate.
  • Pour the milk in a medium bowl. Make sure it’s large enough that the chicken will fit comfortably.
  • Working with one piece of chicken at a time, lightly coat it with the seasoned flour. Shake off any excess.
  • Then then dip the coated chicken piece into the milk bowl. Make sure the entire piece is moist.
  • Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated. Shake off excess flour. Set the chicken on the parchment paper-lined pan.
  • Repeat with the rest of the chicken pieces.
  • Discard any leftover flour and milk.

Fry the Chicken Thighs

  • Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ - ½ inch. Heat the oil over medium-high heat.
  • When the oil is hot, but not smoking, add one pieces of chicken to test the oil. If it starts bubbling and makes a sizzle sound, it’s ready to go.
  • Add about half the chicken to the skillet, don’t overcrowd.
  • Fry the chicken for about 2-3 minutes per side until golden brown. If the chicken is browning too quickly, lower the heat a little bit and turn frequently to brown evenly on both sides.
  • Remove the skillet from the heat. Remove the chicken from the skillet and place them on the lined baking sheet. Sprinkle the chicken with a pinch of salt.
  • Keep the fried chicken thighs in the warm oven while you fry the second batch.
  • Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.

Video

Notes

Use tongs to turn the chicken, that way the coating doesn’t flake off.

Nutrition

Calories: 668kcal | Carbohydrates: 21g | Protein: 40g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 1352mg | Potassium: 551mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9.5% | Calcium: 5.6% | Iron: 15.1%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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