Go Back

Fried Chicken Thighs

Crispy, juicy fried chicken thighs with a perfectly seasoned coating that delivers restaurant-quality results in your own kitchen. The dark meat stays moist while the exterior shatters with each bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 bone-in skin-on chicken thighs (about 2.5 to 3 pounds total), patted dry with paper towels
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons buttermilk or regular milk
  • 3 to 4 cups vegetable oil for frying

Equipment

  • 12-inch cast iron or heavy-bottomed stainless steel skillet
  • Instant read meat thermometer
  • Paper towels
  • Shallow bowl or plate for seasoning flour
  • Tongs (metal, heat-resistant)
  • Slotted spoon or spider strainer
  • Wire rack and sheet pan
  • Medium mixing bowl

Method
 

  1. Use paper towels to pat each chicken thigh thoroughly dry, inside and out, and on the skin side. Moisture is the enemy of crispy skin, so ensure all wet spots are removed.
  2. Combine flour, salt, pepper, garlic powder, onion powder, and cayenne (if using) in a shallow bowl and whisk together until evenly distributed.
  3. Pour buttermilk into a medium bowl and place it next to your seasoning flour station.
  4. Pour oil into your skillet to about 1.5 inches deep, then heat over medium-high heat until an instant-read thermometer reads 325 to 350 degrees Fahrenheit.
  5. Dip each chicken thigh into the buttermilk, letting excess drip off, then drag it through the seasoned flour mixture, coating both sides and any crevices thoroughly.
  6. Carefully place 4 thighs into the hot oil, skin side down first. Do not crowd the pan.
  7. Let them cook for 10 to 12 minutes without moving them. Flip and cook the other side for another 8 to 10 minutes until the coating is golden brown all over.
  8. Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it should read 165 degrees Fahrenheit.
  9. Transfer the fried thighs to a wire rack set over a sheet pan lined with paper towels to drain away excess oil. Let them rest for 5 minutes before serving.
  10. Repeat the frying process with the remaining 4 chicken thighs, maintaining oil temperature between 325 to 350 degrees Fahrenheit.

Notes

Keep your oil temperature steady by adjusting heat between batches. If it creeps above 350 degrees, pull the pan off heat for 30 seconds; if it drops below 325, wait for it to climb back before adding the next batch. Use bone-in, skin-on thighs exclusively for best results. Store cooled fried chicken thighs in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.