Q1. How long should I deep fry chicken thighs?

Deep fry chicken thighs for about 13-20 minutes, until they are cooked through and reach an internal temperature of 165°F. The exact time may vary depending on the size of the thighs and oil temperature.

Q2. What's the secret to achieving crispy fried chicken?

The key to crispy fried chicken is using oil with a high smoke point, maintaining a consistent oil temperature around 350°F, and double-dredging the chicken in seasoned flour with a buttermilk coating in between.

Q3. How can I ensure the breading sticks to the chicken?

To make the breading stick, first marinate the chicken in buttermilk, then dredge it in seasoned flour. Dip it in an egg wash or buttermilk mixture, then coat it again in flour. Press the coating firmly onto the chicken and let it rest before frying.

Q4. What type of oil is best for frying chicken thighs?

Use oils with high smoke points for frying chicken thighs, such as peanut oil, canola oil, vegetable oil, or sunflower oil. These oils can withstand the high temperatures needed for deep frying without burning.

Q5. How can I prevent the breading from falling off during frying?

To prevent the breading from falling off, make sure to shake off excess flour, let the coated chicken rest for 10-30 minutes before frying, and avoid moving the chicken too much in the first few minutes of frying to allow the crust to set.

Make Deep Fried Chicken Thighs

Name: Deep Fried Chicken Thighs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 cups buttermilk; 3 teaspoons salt; 2 teaspoons black pepper; 1½ teaspoons cayenne pepper; 2 cups all-purpose flour; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika

Description

Turn up the flavor with deep-fried chicken thighs! Crispy on the outside, moist on the inside, and seasoned to perfection for any occasion.

Ingredients

Scale

For the Buttermilk Marinade:

3 cups buttermilk
3 teaspoons salt
2 teaspoons black pepper
1½ teaspoons cayenne pepper

For the Chicken: 4 pounds bone-in, skin-on chicken thighs will give the most succulent results. The skin creates that irresistible crispy exterior and the bones enhance the flavor.

For the Seasoned Coating:

2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

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Instructions

You’ll need to marinate the chicken thighs in buttermilk mixture at least 8 hours or overnight. This long soak will give a super tender chicken with amazing flavor.

Heat oil to exactly 350°F in your Dutch oven or heavy-bottomed pot. You should set up your dredging station while the oil heats. Mix flour with seasonings in one bowl and whisk buttermilk with egg whites in another.

Take one piece at a time from the marinade and coat it really well in the seasoned flour mixture. Make sure to press the coating firmly onto each piece so it sticks properly. Let your coated pieces sit for 10-30 minutes – this helps the coating set just right.

The oil temperature should hit the mark before you carefully drop 3 pieces of chicken in the pot. Keep the oil between 325-350°F as you cook. Give the pieces a flip every 3-4 minutes to get that even golden brown color.

Your chicken needs about 20-25 minutes to cook perfectly. Stick a meat thermometer into the thickest part, avoiding the bone – it should read 165°F. Move the finished pieces to a wire rack over paper towels and let them rest 5-10 minutes before serving.

Boneless thighs need only 15 minutes to cook. Whatever cut you choose, let the oil temperature bounce back between batches.

Notes

Your deep-fried chicken thighs will taste just as delicious when you store and reheat them correctly. We let the chicken cool completely before placing it in an airtight container with paper towels.

The fried chicken thighs stay fresh in the refrigerator for up to 4 days. You can also freeze them in an airtight freezer bag for up to 4 months. The seasoning blend remains good at room temperature for up to 5 days when stored separately.

The best way to keep your chicken crispy while reheating starts with letting it rest at room temperature for 20 minutes. Place the pieces on a wire rack over a baking sheet and heat them at 400°F for 15-20 minutes. Hot chicken should not rest on paper towels because trapped steam will make the coating soggy.

The oil temperature plays a vital role throughout the cooking process. Low oil temperature leads to greasy, oil-logged breading. The breading might become clumpy during coating, but this creates amazing texture variations in the final crispy coating.

To name just one example, see the double-fry method: after the original frying, put the chicken back in the oil for 30-60 seconds. This simple trick gives you an extra crunchy exterior while keeping the inside juicy.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Deep Frying
Cuisine: American