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. 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 smashed potatoes and veggies to satisfy those midweek comfort food cravings. Enjoy!

 

Ingredients

 

2 lb. Chicken Thighs, boneless and skinless, about 8 pieces

2 tsp. Kosher Salt

1 tsp. Garlic Powder

1 tsp. Paprika

½ tsp. Onion Powder

¼ tsp. Black Pepper, or to taste

¾ cup All Purpose Flour

½ cup Milk

Canola Oil, for frying

 

Instructions

Preheat the oven to 170°F – 200°F to keep chicken warm, if desired. Line a baking sheet with a cooling rack to place the chicken after it’s fried so it doesn’t get soggy. Set aside.

 

In a small bowl, combine the salt, garlic powder, paprika, onion powder and black pepper. Stir to combine well, set aside.

 

Prepare the chicken

Season the chicken thighs on both sides with about half the prepared seasoning mix. Reserve the remaining seasoning mix for the flour.

 

Mix the flour, and the remaining seasoning mix in a shallow pan or plate. Set aside.

 

Pour the milk in a medium bowl and set aside.

 

Lightly coat the each chicken piece with the seasoned flour. Shake off excess, and then dip the coated chicken piece into the milk bowl, making 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. Set on a pan or plate and repeat with the rest of the chicken pieces.

 

Cook’s Tip: line the pan or plate with a piece of parchment paper to prevent sticking.

 

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 canola oil over medium-high heat.

 

Make sure the oil is hot before adding in the chicken. I like to use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a sizzle sound, it’s ready to go. Also, be sure the oil is not too hot or the coating will brown too quickly and the chicken will not get cooked all the way through.

 

Add a few pieces to the skillet. Enough so they fit comfortably without overlapping or touching. Don’t overcrowd the pan, fry the chicken in batches.

 

Use tongs to turn the chicken so the coating doesn’t flake off. 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 fried chicken thighs from the skillet and place them on the baking sheet, lined with a cooling rack. Place the chicken in oven while you cook the remaining pieces, if desired.

 

Make sure the internal temperature of the fried chicken thighs reaches at least 165°F at the thickest part.

 

Serves 4


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