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Crispy Fried Chicken Thighs Recipe

Crispy Fried Chicken Thighs Recipe (Juicy & Golden Every Time)

Learn how to make crispy fried chicken thighs that are golden brown on the outside and juicy on the inside. This easy homemade recipe uses simple ingredients and delivers perfect results every time—whether deep-fried or pan-fried.
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Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces chicken thighs bone-in or boneless
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp chili powder optional
  • Cooking oil for frying

Equipment

  • Large mixing bowl
  • Cast iron skillet or deep frying pan
  • Tongs
  • Wire rack
  • Paper towels
  • Cooking thermometer (optional but recommended)

Method
 

  1. Prepare the Chicken
  2. Pat the chicken thighs dry with paper towels to remove excess moisture.
  3. Marinate
  4. In a bowl, mix buttermilk and eggs. Add chicken and let it marinate for at least 20–30 minutes (or overnight for best flavor).
  5. Prepare Coating
  6. In another bowl, combine flour, salt, pepper, paprika, garlic powder, and chili powder.
  7. Heat the Oil
  8. Heat cooking oil in a deep pan or skillet to about 175–180°C (350°F).
  9. Coat the Chicken
  10. Remove chicken from marinade and dredge in seasoned flour. Press well to create a thick coating.
  11. Rest the Coating
  12. Let coated chicken rest for 5–10 minutes. This helps the coating stick better.
  13. Fry the Chicken
  14. Carefully place chicken in hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
  15. Drain & Rest
  16. Remove chicken and place on a wire rack or paper towels to drain excess oil.
  17. Serve Hot
  18. Serve immediately with your favorite sides like fries, coleslaw, or mashed potatoes.

Notes

  • For extra crispy chicken, double coat the chicken in flour.
  • Always maintain oil temperature to avoid soggy chicken.
  • You can fry without buttermilk by using eggs + milk.
  • Boneless chicken thighs cook faster than bone-in.