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Fried Chicken Thighs

Crispy, golden skin and juicy, flavorful meat that beats store-bought every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American comfort food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 1 cup all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 2 cups vegetable oil for frying
  • 1/2 cup buttermilk or milk mixed with 1 tablespoon lemon juice

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Instant-read thermometer
  • Paper towels
  • Shallow dish or bowl for seasoning mix
  • Tongs or slotted spoon
  • Wire rack or plate lined with paper towels
  • Meat mallet (optional, for uniform thickness)

Method
 

  1. Use paper towels to pat each chicken thigh completely dry, removing all surface moisture.
  2. Pour buttermilk into a shallow bowl and submerge all chicken thighs, letting them soak for at least 15 minutes.
  3. Combine flour, paprika, garlic powder, onion powder, cayenne, black pepper, salt, and thyme in a shallow dish.
  4. Pour oil into Dutch oven and heat to 325 degrees Fahrenheit.
  5. Remove chicken thighs from buttermilk, letting excess drip off, then dredge in the flour mixture.
  6. Working in batches, gently lay each coated thigh into the hot oil.
  7. Fry for 10-12 minutes until deep golden brown and thermometer reads 165 degrees Fahrenheit.
  8. Transfer fried thighs to a wire rack or paper towel-lined plate to drain excess oil and cool slightly.

Notes

Let chicken cool completely before sealing in an airtight container. Store in the refrigerator for up to 4 days.