Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fried boneless chicken thighs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside. Add the chicken thighs to a mixing bowl. Mix and make sure the chicken is covered with the buttermilk mixture.
Fried Boneless Chicken Thighs is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Fried Boneless Chicken Thighs is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook fried boneless chicken thighs using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Boneless Chicken Thighs:
- Make ready 8 boneless chicken thighs (or any other part of chicken)
- Prepare 1 cup flour (this is for breading chicken, you can use more)
- Prepare 1/2 cup corn meal
- Take 3-4 eggs
- Prepare 1/3 cup milk
- Get Hot sauce
- Take Oil for frying
Cast iron chicken thighs are definitely famous for their skin getting crispy and brown. However, we chose to use boneless skinless chicken thighs to show you how to achieve a nice crispy delicious texture on chicken even without the skin. The biggest things to remember are to heat up the pan with the olive oil before putting the chicken into it. Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken!
Instructions to make Fried Boneless Chicken Thighs:
- Lay your chicken in a bowl & season with salt and pepper, i use season salt.
- Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in.
- Put flour & corn meal in a zip lock bag along with pepper and salt.
- Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash.
- When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
- Now take that same piece of chicken and dip it in the egg wash, covering it completely.
- And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
- Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp.
- Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in.
- IMPORTANT** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve.
The biggest things to remember are to heat up the pan with the olive oil before putting the chicken into it. Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Boneless, skinless chicken thighs are a good option to consider when you're tight on time. They also can dry out more quickly.
So that is going to wrap this up with this special food fried boneless chicken thighs recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
