These crunchy deep-fried chicken thighs have tender and juicy meat inside and a crispy coating on the outside, making it the perfect comforting meal. They are also affordable and quick to make. I love that most of the prep can be done early in the day and then you just need to fry at dinnertime.

Prep Time:8

Cook Time:24

Total Time:8 24

Equipment

Dutch oven or deep fryer
Paper Towels
Large bag

Ingredients

For Buttermilk Marinade

1 ½ cups buttermilk
1 teaspoon salt
1 ½ cups all-purpose flour

For Breading

2 teaspoons salt
1 teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper

For Chicken and Frying

4 pieces bone in (skin on chicken thighs)
1 quart oil for frying peanut or vegetable

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Instructions

Soak. Add 1 teaspoon of salt to the buttermilk in a large bowl and mix well. Then, submerge the chicken thighs in the buttermilk mixture. After that, cover the bowl and refrigerate for at least 6 to 12 hours.
Bread. In a large zipper bag or a big paper bag, mix the flour, 2 teaspoons salt, pepper, garlic powder, and cayenne pepper. Then, take the chicken thighs out of the buttermilk, shaking off any extra liquid. Next, put the thighs into the bag with the seasoned flour mixture. Close the bag and shake it until the chicken is coated well. Put the coated chicken on a plate or tray and refrigerate for 1-2 hours to help the breading stick better.
Fry. Preheat your deep fryer to 340°F (or use a heavy-duty Dutch oven filled with three inches of oil and a candy thermometer to monitor the temperature). Carefully place the chicken thighs into the hot oil. Then, cover and fry the chicken for 12-15 minutes on each side until the coating is golden brown and the inside reaches at least 165°F.
Hold or serve. Place a cooling rack on top of a baking sheet lined with paper towels. Then, transfer the fried chicken to the rack to let any extra oil drip off. You can serve the chicken right away or keep it warm in an oven set at 200°F until you're ready to serve.

Notes

If you want, you can dip the thighs in flour twice. First, dip them in the buttermilk, then back into the bag of flour for an extra crispy coating.

Use peanut or vegetable oil because they can get really hot without burning, making sure your chicken fries are nice and crispy.

Let the breaded chicken rest in the fridge for 1-2 hours. This helps the coating stick better and results in a crunchier crust.

While the chicken is still hot, sprinkle a little extra salt or your favorite seasoning for more flavor.

This recipe can be doubled or tripled, but you must fry the chicken in batches.

Nutrition

Servings: people

Calories: 619kcal

Author: Katie

More Tips:

It’s best to let the thighs soak in buttermilk overnight, then coat them in flour in the early afternoon and cook them for dinner in the evening.

After soaking the chicken in buttermilk, dry it with paper towels before breading to help the flour stick better and give a crispier coating.

Be careful when deep frying! Never leave hot oil unattended, and don’t use a shallow skillet.

Make sure the oil is at the right temperature. If it’s too low, your chicken will be greasy; if it’s too high, it could burn. Use a candy thermometer to maintain the oil at 340°F.

Don’t overcrowd the pot when you cook. Fry in batches if you have more than four thighs to get the best results. And make sure there is always enough oil for the chicken to float.

After frying, place the chicken on a wire rack over a baking sheet to drain off excess oil and prevent it from becoming soggy.

Serving Suggestions

These are the perfect main dish to pair with all your favorite classic sides like creamy mashed potatoes, homemade coleslaw, and a berry cobbler for dessert.

Key Ingredients and Tools

Here are some important ingredients to make sure your fried chicken turns crispy and delicious.

Buttermilk: This is important for marinating the chicken, making it tender, and adding flavor.
Thermometer: This will help you keep the oil at the right temperature for frying, making sure your chicken cooks evenly and doesn’t get greasy.
Heavy pot: A sturdy pot is perfect for frying because it holds heat well and helps keep a consistent temperature.
Cayenne pepper: Adds some spice to the breading. If you don’t want it too spicy, use it less or leave it out.
Cooling rack: This is important for letting the excess oil drain off the chicken after frying, keeping it crispy, and preventing it from getting soggy.

Storage Instructions

Put the extra chicken in a sealed container and keep it in the fridge for up to 3 days.

To warm it up, set your oven to 350°F (175°C), put the chicken on a baking sheet, cover it with foil, and heat for 15-20 minutes.

Fried chicken doesn’t freeze well because the coating can get soggy when you reheat it. It’s best to eat it fresh or within a couple of days.

With the right tools and a bit of patience, you can achieve perfectly crispy and juicy chicken every time. Don’t forget to pair it with your favorite sides for a complete meal.

Deep Fried Chicken Thighs

Crispy Deep Fried Chicken Thighs