This fried chicken thigh recipe is the ultimate comfort food, delivering perfectly crispy skin and juicy, flavorful meat. With a simple but well-seasoned coating, this fried chicken thigh recipe is ideal for family dinners, picnics, or special occasions. Pair it with your favorite sides for a meal that’s sure to please. Easy to follow and absolutely delicious, this fried chicken thigh recipe will become your go-to for fried chicken cravings.
Ingredients:
Ingredients for the fried chicken thigh recipe:
- 6 bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Execution
Step-by-Step Method for the fried chicken thigh recipe:
- Marinate the chicken: In a large bowl or resealable plastic bag, combine the chicken thighs and buttermilk. Cover or seal and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the coating: In a shallow dish, mix flour, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
- Coat the chicken: Remove the chicken thighs from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure an even coating.
- Heat the oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the chicken: Carefully place the chicken thighs into the hot oil, skin side down. Fry in batches, if necessary, to avoid overcrowding. Cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
- Drain and serve: Remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces or sides.
Tips:
For the Best fried chicken thigh recipe:
- Use a thermometer: Ensure the oil stays at 350°F (175°C) for even frying.
- Let the coating rest: After dredging, let the coated chicken sit for 10-15 minutes before frying for a better crust.
- Don’t overcrowd: Fry in small batches to maintain the oil temperature and achieve crispy results.
- Reheat properly: Reheat leftovers in the oven at 350°F (175°C) to keep the coating crispy.
FAQs:
- How long should you fry chicken thighs? Chicken thighs should be fried for about 12-15 minutes until the internal temperature reaches 165°F (74°C). Fry on medium heat to ensure the chicken cooks through without burning the exterior. Bone-in thighs may take slightly longer than boneless ones. Use a meat thermometer to check for doneness.
- Is flour or cornstarch better for fried chicken? Both flour and cornstarch work well, but cornstarch creates a crispier and lighter coating. For the best results, use a combination of flour and cornstarch (e.g., ¾ cup flour and ¼ cup cornstarch) for a golden, crunchy texture. Cornstarch absorbs less oil, which helps the chicken stay crisp longer.
- What is the secret to good fried chicken? The key to excellent fried chicken is:
- Marinating: Use a buttermilk marinade to tenderize the meat and enhance flavor.
- Seasoning: Season both the chicken and the coating for flavorful bites.
- Crisp Coating: Use a mixture of flour, cornstarch, and spices.
- Oil Temperature: Maintain the oil temperature at 350°F (175°C) to ensure even cooking and avoid greasy chicken.
- Resting: Let the chicken rest on a wire rack after frying to keep it crispy.
- What is the best method for cooking chicken thighs? Frying is an excellent way to achieve crispy skin and juicy meat, but chicken thighs can also be:
- Baked: Bake at 400°F (200°C) for 35-40 minutes for tender, flavorful meat with less oil.
- Grilled: Grill on medium heat for about 6-8 minutes per side for a smoky flavor.
- Braised: Slow-cook thighs in a flavorful liquid for ultra-tender results.
Choose the method based on your desired texture and flavor!
