{"id":2033147,"date":"2024-08-27T01:35:08","date_gmt":"2024-10-03T05:40:57","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2033147"},"modified":"2024-10-07T10:53:54","modified_gmt":"2024-10-07T15:53:54","slug":"fried-chicken-thighs-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-chicken-thighs-recipe\/","title":{"rendered":"Fried Chicken Thighs"},"content":{"rendered":"
It can be intimidating to try re-creating restaurant-style recipes at home\u2014especially if it involves deep-frying. Don\u2019t fret, though. If you love fried chicken, this simpler-than-you-think recipe will quickly become your go-to cooking method when you’re trying to impress.<\/p>\n
Bone-in, skin-on fried chicken thighs are full of flavor, and they tend to stay miraculously moist and juicy. Pair this fried chicken thighs recipe with fried chicken side dishes<\/a> like coleslaw, mashed potatoes, and mac and cheese for the ultimate comfort food meal, especially if you\u2019re frying chicken for a crowd<\/a>!<\/p>\n In a large bowl, whisk together the buttermilk, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon cayenne.<\/p>\n Place the chicken thighs in the bowl and toss to coat. Cover the bowl with storage wrap and refrigerate the chicken thighs in the marinade for at least eight hours or overnight.<\/p>\n In a large resealable bag, combine the flour, the remaining 2 teaspoons salt, the remaining 1 teaspoon pepper, the onion powder, the garlic powder and the remaining 1\/2 teaspoon cayenne.<\/p>\n Set a large wire rack over a rimmed baking sheet. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl.<\/p>\n Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the rack, pressing the flour to help it adhere as you remove the chicken from the bag.<\/p>\n In a large cast-iron skillet with tall sides, heat the oil to 350\u00b0F. Set another rack over a baking sheet and line it with paper towels. Add half the chicken to the oil, making sure not to crowd the skillet. Fry until the chicken is golden, crisp and cooked through to 165\u00b0, 20 to 25 minutes.<\/p>\n Transfer the chicken to the rack to drain and cool (it\u2019ll need about five minutes). Repeat with the remaining chicken.<\/p>\n Editor\u2019s Tip:<\/em> Add the oil to the cast-iron skillet until it is at least 1 inch high.<\/p>\n While fried chicken tastes incredible when hot and fresh from the fryer, many people look forward to eating leftover fried chicken the next day just as they enjoy a leftover slice of pizza.<\/p>\n Cooled-to-room-temperature fried chicken should be stored in an airtight container and refrigerated for up to four days or frozen for up to four months.<\/p>\n To reheat fried chicken<\/a>, place the thighs on top of a wire rack on a baking sheet. This will allow air to circulate around the chicken as it reheats to re-crisp the skin. Warm the chicken in a 400\u00b0 oven until heated through to 165\u00b0, 10 to 15 minutes.<\/p>\n This fried chicken thighs recipe pairs well with classic, down-home southern side dishes<\/a>. Think buttered corn on the cob, decadent mac and cheese<\/a>, or fluffy buttermilk biscuits<\/a>. Of course, warm and crispy fried chicken also pairs perfectly with an ice-cold beer, such as a pilsner. You can even serve fried chicken with sparkling wine! Seem strange? The acidity from a bottle of bubbly can cut the richness of an indulgent fried chicken dish, making it a surprising pairing.<\/p>\n As with other meats, it\u2019s important to allow the chicken to rest before cutting into it or taking that first bite. For fried chicken thighs, a rest of about five minutes should do it.<\/p>\n Crispy skin is the hallmark of perfect fried chicken. To achieve this, don\u2019t overcrowd the pan when frying. Also, cool the chicken at room temperature on a rack to allow airflow to all sides of the chicken.<\/p>\n","protected":false},"excerpt":{"rendered":" Do you love dark meat and wish you could make a batch of fried chicken just like your favorite fast-food joint? Get ready because these fried chicken thighs are restaurant-quality delicious.<\/p>\n","protected":false},"author":7061,"featured_media":2054448,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307339,307330,307345,304173,304177,304292,304007,303966,303887,306848,304188,304268,307307,324623,303994,304005,304150,303883],"categories-v2":[308500,310374,310369,310378,309455,308481,309457,308305,308554,308495,308478,309603,309536,259483,310342,309177,308528,308549,309434,308476],"coauthors":[340883,342012],"recommended_recipes":[{"post_title":"Oven-Fried Chicken Thighs ","post_link":"\/recipes\/oven-fried-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs-_EXPS_FT24_276062_0514_JR_05.jpg"},{"post_title":"Tandoori Chicken Thighs","post_link":"\/recipes\/tandoori-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps89785_SD153321B01_29_5b.jpg"},{"post_title":"Broiled Chicken Thighs","post_link":"\/recipes\/crispy-garlic-broiled-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Broiled-Chicken-Thighs_EXPS_FT25_104435_EC_0207_1.jpg"},{"post_title":"Deviled Chicken Thighs","post_link":"\/recipes\/deviled-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Deviled-Chicken-Thighs_EXPS_SDDJ19_20314_C07_13_2b-2.jpg"},{"post_title":"Fried Chicken Sandwich","post_link":"\/recipes\/crispy-chicken-sandwich-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Crispy-Chicken-Sandwich_EXPS_TOHcom23_273477_DR_04_26_6b.jpg"},{"post_title":"Fried Chicken Strips","post_link":"\/recipes\/fried-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fried-Chicken-Strips_EXPS_FT24_25184_JR_0301_1.jpg"},{"post_title":"Fried Chicken Wings","post_link":"\/recipes\/best-ever-fried-chicken-wings\/","post_image":"\/wp-content\/uploads\/2024\/07\/Best-Ever-Fried-Chicken-Wings_EXPS_BBZ22_208490_P3_MD_06_23_8b_1-e1720427536219.jpg"},{"post_title":"Saucy Chicken Thighs","post_link":"\/recipes\/saucy-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Saucy-Chicken-Thighs_EXPS_SCMBZ17_32244_C01_12_5b-2.jpg"},{"post_title":"Thai Chicken Thighs","post_link":"\/recipes\/thai-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Thai-Chicken-Thighs_EXPS_SSCBZ18_96685_B08_29_4b.jpg"},{"post_title":"Asian Chicken Thighs","post_link":"\/recipes\/asian-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Asian-Chicken-Thighs_EXPS_FT23_27434_ST_1114_2.jpg"},{"post_title":"Grilled Orange Chicken Thighs","post_link":"\/recipes\/grilled-orange-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps129629_SD163614D12_03_4b-1.jpg"},{"post_title":"Fried Chicken 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Sausage","post_link":"\/recipes\/chicken-thighs-with-sausage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Thighs-with-Sausage_exps50339_THHC1997841C08_16_5bC_RMS-2.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fried-Chicken-Thighs_EXPS_FT24_277928_JR_0924_5.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fried-chicken-thighs-recipe\/","name":"Fried Chicken 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Cover the bowl with storage wrap and refrigerate the chicken thighs in the marinade for at least eight hours or overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Fried-Chicken-Thighs_FT24_277928_JR_0924_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dredge in flour","text":"In a large resealable bag, combine the flour, the remaining 2 teaspoons salt, the remaining 1 teaspoon pepper, the onion powder, the garlic powder and the remaining 1\/2 teaspoon cayenne. Set a large wire rack over a rimmed baking sheet. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the rack, pressing the flour to help it adhere as you remove the chicken from the bag.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Fried-Chicken-Thighs_FT24_277928_JR_0924_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the chicken","text":"In a large cast-iron skillet with tall sides, heat the oil to 350\u00b0F. Set another rack over a baking sheet and line it with paper towels. Add half the chicken to the oil, making sure not to crowd the skillet. Fry until the chicken is golden, crisp and cooked through to 165\u00b0, 20 to 25 minutes. Transfer the chicken to the rack to drain and cool (it\u2019ll need about five minutes). Repeat with the remaining chicken. Editor\u2019s Tip: Add the oil to the cast-iron skillet until it is at least 1 inch high.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Fried-Chicken-Thighs_FT24_277928_JR_0924_4.jpg?fit=700,1024"}],"recipeYield":"8 chicken thighs","author":[{"@type":"Person","name":"Kristina V\u00e4nni"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 602 calories","fatContent":"37g fat (7g saturated fat)","cholesterolContent":"111mg cholesterol","sodiumContent":"1151mg sodium","carbohydrateContent":"29g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"36g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"277928","romance_copy_dek":"Do you love dark meat and wish you could make a batch of fried chicken just like your favorite fast-food joint? 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\n
Directions<\/h2>\n
Step 1: Marinate in buttermilk<\/h3>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
Step 2: Dredge in flour<\/h3>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
Step 3: Fry the chicken<\/h3>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
Recipe Variations<\/h2>\n
\n
How to Store Fried Chicken Thighs<\/h2>\n
How should I reheat fried chicken thighs?<\/h3>\n
Fried Chicken Thigh Tips<\/h2>\n
Josh Rink for taste of home<\/span><\/span><\/p>\n
What should I serve with fried chicken thighs?<\/h3>\n
How can you make sure your fried chicken thighs are juicy?<\/h3>\n
How can you make sure your fried chicken thighs are crispy?<\/h3>\n