Boneless Fried Chicken Thighs Recipe
Juicy fried chicken thighs, perfect for any meal.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the boneless chicken thighs and coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, add the flour. Season with additional salt and pepper if desired.
- 3
Heat the Oil
In a large frying pan or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each thigh in the flour, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 6-8 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Serve
Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.
