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
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.
Prepare the Coating
In a separate bowl, add the flour. Season with additional salt and pepper if desired.
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).
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.
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).
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.
