Crispy Deep Fried Chicken Thighs
Learn how to make perfectly crispy and juicy deep fried chicken thighs with this easy recipe. A classic Southern favorite that's perfect for family dinners.
Equipment
- 1 deep fryer or large pot for frying
- 1 wire rack for cooling
- 1 thermometer to check oil temperature
Ingredients
Chicken
- 8 bone-in skin-on chicken thighs
Marinade
- 2 cups buttermilk
- 2 large eggs
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tbsp salt
- 1 tsp cayenne pepper
Instructions
Preparation
- In a large bowl, whisk together buttermilk, eggs, paprika, garlic powder, and black pepper. Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes.
- In another bowl, combine all-purpose flour, cornstarch, salt, and cayenne pepper. Mix well to ensure even distribution of spices.
- Remove chicken from the marinade, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing lightly to adhere.
Cooking
- In a deep fryer or large pot, heat oil to 350°F. Use a thermometer to ensure accurate temperature.
- Fry chicken in batches, making sure not to overcrowd the fryer. Cook each piece for about 12-15 minutes, ensuring internal temperature reaches 165°F.
Serving
- Transfer fried chicken to a wire rack to drain and cool slightly. Serve hot with your choice of sides and sauces.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.
Notes
Pro Tips: Ensure the oil is at the correct temperature before frying to achieve the perfect crispy texture. Ingredient Substitutions: Use yogurt instead of buttermilk for a thicker marinade. How to Serve: Pair with coleslaw or mashed potatoes for a classic meal. Storage & Freshness: Keep leftovers in an airtight container and reheat in the oven. Make-Ahead Tips: Marinate the chicken overnight for more intense flavor.