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Crispy Fried Chicken Thighs, crunchy on the outside, moist and juicy on the inside not to mention full of delicious flavor. Maybe it’s time to ditch your local fried chicken spot and make your fried chicken at home. Now I know when it comes to making fried chicken it seems a little tedious but with this recipe all you need is a timer. Sound easy right because it is that simply.
Here’s what will need to make a batch of crispy homemade fried chicken thighs: oil, heavy bottom pan, chicken, seasoning, wet and dry batter. Cheers to making the best Crispy Fried Chicken.
Do I need flour?
Of course! To make the perfect batch of homemade fried chicken yes flour is needed.
Do I need cornstarch?
Yes, cornstarch is need for this recipe to provide the best crisps.
What pot should I use for frying?
While having a deep fryer would make this recipe very easy to fry chicken in less time. I use a heavy bottom frying pan but next time I’m using a deep fryer just to compare the difference in time.
What ingredients you will need?
This recipe uses simple ingredients that you can find at your local grocery store.
Chicken – I used Bone in chicken thighs for this recipe. However leg quarts or any part of the chicken can use.
Condiments – Hot sauce, oil, mustard salt and pepper for additional flavor.
Powder seasoning – I like to use garlic powder, onion powder, complete seasoning, table blend seasoning, garlic herb seasoning and smoke paprika.
All purpose flour –Flour is needed to make batter for chicken.
Leave in agent – I have been using cornstarch and baking powder for the longest to help create that crispy crunch that we all love.
How to make Crispy Fried Chicken Thighs?
Step 1
In a skillet pan, or any heavy bottom pot, heat oil to 350 degrees. While the oil is heating, place a wire rack on top of a baking sheet with some foil on the baking sheet below to catch the drippings.
Step 2
In a large bowl or shallow dish, prepare the flour-cornstarch mixture by combining all the breading ingredients.
Step 3
Remove the chicken one piece at a time from seasoning and place it into the flour mixture. Coat chicken thoroughly with wet flour mixture then dry flour mixture, place breaded flour onto a plate.
Step 4
Fry in batches, place a few pieces of the chicken thighs into the oil at a time, frying for 5-6 minutes on each sides. Remove the chicken and place onto wire rack. Let the chicken rest for a few moments, then return to hot oil for another 1-2 minutes. (Double dipping in the oil creates extra crispiness) Remove place on wire rack to cool serve and enjoy.
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Tools I use to make Crispy Fried Chicken
The Recipe:
Crispy Fried Chicken Thighs
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 3-4
Chicken Ingredients
3 Pounds Chicken Thighs
3 Tablespoons hot sauce
1/4 Cup mustard
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 1/2 Tablespoon complete seasoning
1 Tablespoon table blend seasoning
1 Teaspoon garlic and herb seasoning
1/2 Teaspoon smoke paprika
Oil for frying
Salt and pepper to taste
Breaded Ingredients
2 Cups all purpose flour
1/2 Cup cornstarch
2 Tablespoon baking powder
1 Tablespoon complete seasoning
1 Tablespoon table blend seasoning
1/2 Teaspoon smoke paprika
Salt and pepper to taste
Wet Batter
1 Cup seasoned flour
1 Cup cold water
Instructions
Wash clean and seasoned chicken with ingredients listed above. Let chicken marinate for 4-24 hours.
In a skillet pan, or any heavy bottom pot, heat oil to 350 Degrees Fahrenheit. While the oil is heating, place a wire rack on top of a baking sheet with some foil or paper towel on the baking sheet below to catch the drippings.
In a large bowl or shallow dish, prepare the flour mixture by combining all the breading ingredients.
Then remove 1 cup of seasoned flour mixture add to another bowl with 1 cup of water to make wet batter. Mix well.
Remove the chicken one piece at a time from seasoning. Coat chicken thoroughly with wet flour mixture then dry flour mixture, place breaded chicken onto a plate if oil isn’t ready.
Fry in batches, place a few pieces of the chicken thighs into the oil at a time, frying for 5-6 minutes on each sides. Then remove the chicken and place onto wire rack. Let the chicken rest for a few moments, then return to hot oil for another 1-2 minutes. (Double dipping in hot oil creates extra crispiness) Remove place on wire rack to cool serve with rice or fries and enjoy.
