Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, fried boneless chicken thighs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
I did as most everyone else & doubled all ingredients as I didn t think a half cup of flour would go very far. I dropped them in flour first then egg & then in the bag of flour. This is almost identical to the way I make oven fried chicken.
Fried Boneless Chicken Thighs is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Fried Boneless Chicken Thighs is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have fried boneless chicken thighs using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Boneless Chicken Thighs:
- Prepare 8 boneless chicken thighs (or any other part of chicken)
- Prepare 1 cup flour (this is for breading chicken, you can use more)
- Get 1/2 cup corn meal
- Prepare 3-4 eggs
- Get 1/3 cup milk
- Get Hot sauce
- Make ready Oil for frying
The outside becomes crispy and crunchy, while inside the thighs are still tender and succulent. I could eat this chicken every day, it's scrumptious. While these chicken thighs are not deep-fried, they surely taste like they are. Homestyle Country Fried Boneless Chicken Thighs Bon Appetite!
Instructions to make Fried Boneless Chicken Thighs:
- Lay your chicken in a bowl & season with salt and pepper, i use season salt.
- Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in.
- Put flour & corn meal in a zip lock bag along with pepper and salt.
- Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash.
- When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
- Now take that same piece of chicken and dip it in the egg wash, covering it completely.
- And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
- Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp.
- Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in.
- IMPORTANT** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve.
Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown! Boneless skinless chicken thighs are a staple in my kitchen, I always have a package of them in a freezer. I often bake them in the oven (see my baked chicken thighs recipe), and my second most common way of cooking them is pan-frying.
So that’s going to wrap it up for this exceptional food fried boneless chicken thighs recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
