Fried Chicken Thighs
These fried chicken thighs are a quick and easy way to make a delicious fried chicken meal on a busy weeknight.
- 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 â enough to cover the bottom of a large skillet with ¼ to ½ inch of oil)
- 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 itâs fried so it doesnât get soggy.
- Then line another baking sheet with parchment paper. This one is to place the chicken after itâs 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.
- Mix the flour, and the remaining seasoning mix in a shallow pan or plate.
- Pour the milk in a medium bowl. Make sure itâs 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.
- 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, itâs ready to go.
- Add about half the chicken to the skillet, donât 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.
In this recipe, boneless, skinless chicken thighs are coated in flour and fried until golden and crispy. 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.
Season the chicken thighs on both sides with half the prepared seasoning mix. Mix the flour, and the remaining seasoning mix in a shallow pan or plate.
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.
Then then dip the coated chicken piece into the milk bowl. Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated.
Set the chicken on the parchment paper-lined pan. Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ - ½ inch.
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 chicken from the skillet and place them on the lined baking sheet.
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.