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close up deep fried chicken thighs.
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Crispy Deep Fried Chicken Thighs

Moist chicken with crispy skin. This family-favorite recipe will be welcome at Sunday dinner or any time.
Prep Time8 hours
Cook Time24 minutes
Total Time8 hours 24 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: deep fried chicken thighs, fried chicken thighs
Servings: 4 people
Calories: 619kcal
Author: Katie

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

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.
    buttermilk in bowl.
  • 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.
    bag of seasoned flour.
  • 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.
    dutch oven showing frying process.
  • 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.
    chicken on cooling rrack.

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

Calories: 619kcal | Carbohydrates: 26g | Protein: 36g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 1925mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg