Southern-Style Fried Chicken Thighs with Buttermilk Marinade

These crunchy deep-fried chicken thighs have tender and juicy meat inside and a crispy coating on the outside, making them 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.

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

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.

Ingredients and Tools You’ll Need

Chicken thighs are the most affordable cut of chicken, and deep frying them helps them not be boring. The buttermilk is important here. It will help keep the thighs tender and add flavor.

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Equipment

Dutch oven or deep fryer
Paper Towels
Large bag
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.)

Ingredients

For Buttermilk Marinade

1 ½ cups buttermilk
1 teaspoon salt

Breading

1 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper

For Chicken and Frying

4 pieces chicken thighs (bone in, skin on) (You can use skinless if you have to, but you won’t get the same crunchy texture.)
1 quart oil for frying (peanut or vegetable)

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Deep-Fried Chicken Thighs

Step One: 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.

chicken marinating in buttermilk in bowl.

Step Two: 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.

chicken coated in bag of seasoned flour.

Step Three: 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.

Step Four: 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.

deep fried chicken thighs on cooling rack.

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.

What to Serve with Deep-Fried Chicken Thighs

Everything (and I mean everything!) goes well with fried chicken. But especially these:

Southern coleslaw is creamy and delicious.
Homemade biscuits and chicken are a match made in heaven!
Butter beans are a traditional side dish you can start ahead of time.
And nothing finishes off a delicious meal like a berry cobbler with the most amazing sugar cookie topping.

Questions and Troubleshooting

Why is the cooking time so long?

Because these are big pieces of chicken! We’re also frying at a relatively low temperature, so the skin doesn’t burn. It will take a while to cook through.

What if I don’t have a deep fryer?

You just need a heavy-duty, deep pot and a thermometer to check the oil temperature. But you should ask for one for your birthday! They are safer, easier, and just the best thing ever!

More Chicken Recipes

Make dinner easy with these crockpot barbecue chicken thighs.
For a sweet and savory flavor, try soy chicken thighs.
Every kid (and adult) will love these deep-fried chicken tenders.