Fried Chicken Thighs

Name: Fried Chicken Thighs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pounds Chicken Thighs (Boneless and Skinless, 8 pieces); 2 teaspoons Salt (plus a pinch or two for the cooked fried chicken thighs); 1 teaspoon Garlic Powder; 1 teaspoon Paprika; ½ teaspoon Onion Powder; ¼ teaspoon Black Pepper; ¾ cup All Purpose Flour; ½ cup Milk; Canola Oil (for frying – enough to cover the bottom of a large skillet with ¼ to ½ inch of oil)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Cost: $7.74 /serving

Author : Elizabeth

chicken recipes

Ingredients

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2 pounds Chicken Thighs (Boneless and Skinless, 8 pieces)2 teaspoons Salt (plus a pinch or two for the cooked fried chicken thighs)1 teaspoon Garlic Powder1 teaspoon Paprika½ teaspoon Onion Powder¼ teaspoon Black Pepper¾ cup All Purpose Flour½ cup MilkCanola Oil (for frying – enough to cover the bottom of a large skillet with ¼ to ½ inch of oil)

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Instructions

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Step 1

Preheat the oven to warm (or to its lowest setting) to keep the chicken warm while frying the second batch.

Step 2

Line a baking sheet with a cooling rack to place the chicken after it’s fried so it doesn’t get soggy.

Step 3

Then line another baking sheet with parchment paper. This one is to place the chicken after it’s coated.

Step 4

Add 2 teaspoons of salt, garlic powder, paprika, onion powder and the black pepper in a small bowl. Stir to combine.

Step 5

Trim any excess fat off the chicken.

Step 6

Season the chicken thighs on both sides with half the prepared seasoning mix. Reserve the remaining half for the flour.

Step 7

Mix the flour, and the remaining seasoning mix in a shallow pan or plate.

Step 8

Pour the milk in a medium bowl. Make sure it’s large enough that the chicken will fit comfortably.

Step 9

Working with one piece of chicken at a time, lightly coat it with the seasoned flour. Shake off any excess.

Step 10

Then then dip the coated chicken piece into the milk bowl. Make sure the entire piece is moist.

Step 11

Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated. Shake off excess flour. Set the chicken on the parchment paper-lined pan.

Step 12

Repeat with the rest of the chicken pieces.

Step 13

Discard any leftover flour and milk.

Step 14

Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ - ½ inch. Heat the oil over medium-high heat.

Step 15

When the oil is hot, but not smoking, add one pieces of chicken to test the oil. If it starts bubbling and makes a sizzle sound, it’s ready to go.

Step 16

Add about half the chicken to the skillet, don’t overcrowd.

Step 17

Fry the chicken for about 2-3 minutes per side until golden brown. If the chicken is browning too quickly, lower the heat a little bit and turn frequently to brown evenly on both sides.

Step 18

Remove the skillet from the heat. Remove the chicken from the skillet and place them on the lined baking sheet. Sprinkle the chicken with a pinch of salt.

Step 19

Keep the fried chicken thighs in the warm oven while you fry the second batch.

Step 20

Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.