Boneless Fried Chicken Recipe

Trim and marinate

Pat chicken thighs dry with paper towels, remove any excess fat and, if large, cut into 2–3 pieces each for even frying. In a bowl, whisk buttermilk with garlic powder, onion powder, paprika, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Add chicken, ensuring pieces are submerged. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to overnight) to tenderize and season.

Prepare breading

In a shallow bowl or wide dish, whisk together the all-purpose flour, cornstarch, baking powder, extra paprika, cayenne, and 0.75 tsp kosher salt. In a separate small bowl, beat the egg and add 1–2 tbsp of the buttermilk from the marinade to loosen it. Set up a dredge station: marinated chicken, egg wash, and flour mix.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to reach about 1.5–2 inches depth (approximately 3–4 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and becomes golden in about 30–40 seconds.

Dredge and fry

Working in batches to avoid crowding, remove a piece of chicken from the buttermilk marinade, shake off excess, dip into the egg wash, then coat thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and carefully lower into hot oil. Fry 3–5 minutes per side (depending on piece size) until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature at 325–350°F by adjusting heat. Remove to a wire rack set over a sheet pan to drain; keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Make glaze

In a small saucepan over medium-low heat, add guava paste and 1/4 cup water. Stir until the paste softens and dissolves into a smooth sauce (2–3 minutes). Whisk in apple cider vinegar, soy sauce, butter, red pepper flakes, and 1/4 tsp kosher salt. Bring to a gentle simmer and cook 2–4 minutes until slightly thickened and glossy. If glaze is too thick, add up to 1–2 tbsp water to reach a brushable consistency. Taste and adjust salt or vinegar as needed.

Glaze the chicken

Brush a thin, even layer of warm guava glaze onto each fried chicken piece just before service. For a stickier finish, return glazed pieces to the oven at 200°F for 2–3 minutes or brush a second layer of glaze.

Prepare sauce

In a blender or food processor, combine mayonnaise, half a habanero (seeded if you prefer milder heat), lime juice, honey, and 1/8 tsp salt. Pulse until smooth and homogenous. Taste and adjust heat by adding more habanero in small increments or diluting with extra mayo. Transfer to a squeeze bottle or small bowl for serving and refrigerate until use.

Arrange glazed boneless fried chicken on a platter. Drizzle or dot habanero mayo over the pieces or serve on the side for dipping. Sprinkle chopped cilantro over the chicken and serve with lime wedges for squeezing. Serve immediately so the coating stays crisp with the sticky guava glaze and cool spicy mayo.