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.
This deep-fryer recipe is a favorite and has become a regular dish in my dinner lineup. It’s ideal for a Sunday dinner or even a casual weeknight. I hope your family loves it too. ❤️
Crispy Deep Fried Chicken Thighs
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
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.
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.
These items and ingredients will help you get the best results when making this recipe.
Here are some alternative ingredients you can use for this recipe.
- Buttermilk: You can substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
- Peanut oil: If you have a peanut allergy or can’t find it, vegetable oil or canola oil are good substitutes.
- Cayenne pepper: To reduce the heat, replace cayenne pepper with paprika.
- All-purpose flour: If necessary, use a gluten-free flour blend instead of all-purpose flour.
These substitutions may slightly alter the recipe’s outcome, but you can still achieve delicious results.
Enjoy making and eating these crispy, deep-fried chicken thighs. They will surely become a favorite in your home.
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.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.