Imagine entering a dimly lit kitchen, the sizzle of hot oil fills the air as a perfectly cooked piece of fried chicken lifts off the skillet. The crunchy exterior gives way to a tender, juicy interior that’s simply irresistible. This is the making of an unforgettable culinary experience, a true comfort food classic – the crispiest fried chicken thighs you’ve ever had.
While our Slow-Cooked Short Ribs recipe has its fans, there’s something special about having a hot, satisfying meal in just a few minutes. If you’re making this, you’re just doing chicken in a different way. While it can be challenging to make fried chicken evenly cooked, our recipe delivers the crispiest, most juicy chicken with a tinge of golden-brown perfection. See Related Recipe
Quick Shopping List
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1/2 cup all-purpose flour (for dusting)
Why This Recipe Works
- Our secret to making the crispiest fried chicken thighs is making sure to not overcrowd the pan, allowing for even cooking and a crunchy exterior.
- The combination of spices in this recipe gives a depth of flavor that’s unmatched by any other style of fried chicken.
- Using buttermilk to marinate the chicken thighs helps keep them moist and tenders, while the eggs aid in the crust forming evenly.
Key Ingredients
For the crispiest fried chicken thighs, it’s crucial to use good quality boneless, skinless chicken thighs. When it comes to the spices, look for whole spices that give off the most flavor. For this recipe, you can use McCormick as-it delivers a depth of flavor to any dish.
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Recipe Courtesy of Our Kitchen
Crispy Fried Chicken Thighs
★★★★★ (55 Reviews)
Level:
Easy
Prep:
15 min
Cook:
25 min
Yield:
4 Servings
Ingredients
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1/2 cup all-purpose flour (for dusting)
Directions
1
Cut the chicken thighs into your preferred pieces, then season the buttermilk with salt, garlic powder, and onion powder; mix until well combined. Place the chicken in the buttermilk mixture, covering it completely. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or up to 24 hours.
2
In a bowl, mix together the flour, baking powder, salt, and pepper. Dredge each piece of the marinated chicken into the flour mixture, coating it evenly..
3
Heat the vegetable oil in a skillet or fryer to 350 degrees Fahrenheit. Once the oil is fully heated, fry the chicken in batches, about 5 pieces at a time (so it doesn’t stick together) until the edges are golden brown, 5-6 minutes per batch. Fry the chicken until cooked through and the crust is golden brown. Drain excess oil from the chicken and set it aside on a paper towel-lined plate.
4
Dust the fried chicken in flour, again.
5
Place the fried chicken on a baking sheet covered in paper towels to drain excess oil. Rest the chicken for a few minutes before it is ready to eat.
Storage & Reheating
For a few days, store leftover fried chicken securely in a sealed container at room temperature. If necessary, reheat fried chicken in a 350°F oven for about 15 minutes, flipping when necessary, transfer the chicken to a paper towel-lined plate to absorb excess oil.
