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–+ servings
recipe for fried chicken thighs

Fried Chicken Thighs

This crispy and juicy recipe for fried chicken thighs is perfect for any occasion. Learn tips, tricks, and step-by-step instructions to master this classic dish today.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 pieces bone-in, skin-on chicken thighs
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 unit egg beaten
  • as needed vegetable oil for frying

Equipment

  • Large Skillet or Cast-Iron Pan
  • Tongs for flipping
  • Paper Towels for draining excess oil
  • Shallow Dish
  • Bowl

Method
 

  1. Marinate the chicken thighs in a bowl with buttermilk, garlic powder, paprika, onion powder, salt, and pepper. Cover and refrigerate for at least 1 hour or overnight.
  2. Prepare your coating station by beating the egg in one shallow dish and spreading flour in another.
  3. Remove chicken from marinade, letting excess drip off. Dip each piece first into the egg wash, then into the flour, pressing firmly to coat.
  4. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once shimmering, add chicken thighs skin-side down.
  5. Fry undisturbed for about 7 minutes per side, flipping only once until golden brown.
  6. Let the fried chicken rest for 5 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

For extra-crispy skin, try double-dipping the chicken in egg wash and flour. You can substitute Greek yogurt for buttermilk if needed. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to maintain crispiness.
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