How To Make Fried Chicken Thighs That Are So Crispy You’ll Think You’re Eating At Kfc!
What To Know
- Submerge the chicken thighs in the buttermilk mixture and refrigerate for at least 4 hours or overnight.
- Transfer the fried chicken thighs to a paper towel-lined plate to drain.
- Double-dredge the chicken thighs in the flour mixture to create a thicker coating.
Are you ready to tantalize your taste buds with crispy, juicy, and flavorful fried chicken thighs? This step-by-step guide will empower you to master the art of frying chicken thighs, ensuring a delectable culinary experience every time.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Step 1: Prepare the Chicken Thighs
Rinse the chicken thighs under cold water and pat them dry with paper towels. Season the thighs with salt and pepper.
Step 2: Create the Buttermilk Brine
In a large bowl, whisk together the buttermilk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Submerge the chicken thighs in the buttermilk mixture and refrigerate for at least 4 hours or overnight.
Step 3: Prepare the Coating
In a separate bowl, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 4: Dredge the Chicken Thighs
Remove the chicken thighs from the buttermilk brine and discard the marinade. Dredge the thighs in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Step 5: Heat the Oil
Heat the vegetable oil in a large skillet or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius).
Step 6: Fry the Chicken Thighs
Carefully place the chicken thighs into the hot oil. Fry for 8-10 minutes per side, or until the chicken is golden brown and cooked through.
Step 7: Drain and Season
Transfer the fried chicken thighs to a paper towel-lined plate to drain. Season with additional salt and pepper, if desired.
Tips for Perfect Fried Chicken Thighs:
- Use boneless, skinless chicken thighs for a crispier result.
- Marinate the chicken in buttermilk for at least 4 hours to tenderize it.
- Season the chicken thighs generously with your favorite spices.
- Heat the oil to the correct temperature to prevent undercooking or burning.
- Don’t overcrowd the skillet or deep fryer to ensure even cooking.
- Cook the chicken thighs until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Serving Suggestions:
Serve the fried chicken thighs with your favorite sides, such as mashed potatoes, coleslaw, or mac and cheese. Drizzle with honey or barbecue sauce for an extra burst of flavor.
Final Thoughts:
Frying chicken thighs at home is a rewarding culinary experience that yields mouthwatering results. By following these detailed instructions, you can create crispy, juicy, and flavorful fried chicken thighs that will impress your family and friends. Remember to experiment with different seasonings and marinades to customize your fried chicken to perfection.
Common Questions and Answers
Q: How can I make my fried chicken thighs extra crispy?
A: Double-dredge the chicken thighs in the flour mixture to create a thicker coating.
Q: What if I don’t have buttermilk?
A: You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Q: How long can I marinate the chicken thighs?
A: You can marinate the chicken thighs for up to 24 hours, but 4-8 hours is ideal.