Show Full Nutrition Label Hide Full Nutrition Label × Show
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Fried chicken is a delicious dinnertime treat that's always a hit. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food. This recipe for Southern fried chicken thighs cuts out some of the fat by using boneless, skinless meat and low-fat buttermilk. Most fried chicken recipes call for skin-on chicken, which adds flavor and moisture but also adds fat. Chicken thighs tend to remain moist and flavorful without their skin on, making them perfect for frying. While they're not exactly health food, Southern-fried chicken thighs are lower in fat than traditional fried chicken recipes without sacrificing texture or flavor. Plan ahead so you can marinate the meat for a couple of hours in buttermilk and spices. When it comes time to eat, the chicken only takes a few minutes to fry up. The secret to great fried chicken is three-fold: a soak in a flavorful marinade, oil at the proper temperature, and the correct frying time. Serve the chicken thighs fresh out of the pan with traditional sides like mashed potatoes or potato salad, or use to make a fried chicken sandwich. Click Play to See This Southern Fried Chicken Thighs Recipe Come Together"The breading was excellent. Starting with 1 inch of oil, it took my chicken about 10 to 12 minutes per batch, and I fried it in 2 batches. Chicken is safely cooked when it reaches 165 F, but fattier chicken thighs stay juicy at higher temperatures and are ideal around 185 F." —Diana Rattray
Tips
What Flour Is Best for Deep-Frying?A number of different flours can be used as a coating when deep-frying with crispy results. Semolina flour tends to fry up light and crunchy, and rice flour is a good option for gluten-free diets. All-purpose flour is the most common choice since it's a pantry staple and provides a consistently tender and crisp fried crust. While you can fry many foods without flour, fried chicken absolutely requires it. Without a barrier, the chicken will become greasy and won't crisp up. How long dies it take to fry chicken thighs?When the oil is hot, place the chicken, one piece at a time, in the pot. Fry it on medium heat until the skin is golden brown and crispy, between 5-15 minutes, based on the size of the chicken pieces. When done, it should also measure about 165F temperature inside.
How long does chicken take to fry in a pan?Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
How long do you pan fry boneless chicken thighs?Heat 2 to 3 tbsp of oil into a pan or skillet and pan-fry the chicken thighs for 5 to 6 minutes on one side. Flip over and fry for 4 to 5 minutes on medium heat or until the chicken thighs turn golden all over.
How do you know when chicken thighs are cooked?You'll know the chicken thighs are done when they reach an internal temperature of 165 degrees F. For the most accurate temperature reading, insert an instant-read thermometer into the thickest part of the meat, taking care to avoid touching the bone for bone-in chicken thighs (this leads to an inaccurate reading).
|