Frying Chicken Thighs: Time And Temperature Tips

Frying chicken thighs in a deep fryer is a great way to get juicy, tender meat with a golden, crunchy breading. The time it takes to fry chicken thighs depends on a few factors, such as the temperature of the oil, the size of the chicken thighs, and whether they are boneless or bone-in. On average, it takes about 12-18 minutes to deep fry chicken thighs at a temperature of around 325°F to 350°F. It is important to ensure that the internal temperature of the chicken reaches 165°F to be considered safe to eat. You can use a meat thermometer to check this.

The best oil for frying chicken

When it comes to frying chicken, the oil you choose can make a big difference in the taste, texture, and healthiness of the final dish. Here are some factors to consider when selecting the best oil for frying chicken, along with some specific oil options to consider:

Factors to consider:

• Smoke point: Choose an oil with a high smoke point, as deep frying requires high temperatures. Oils with a low smoke point may burn or develop off-flavours. Examples of oils with high smoke points include avocado oil, peanut oil, and safflower oil.
• Neutral taste: Opt for an oil with a neutral taste so that the natural flavours of the chicken can shine through. Oils like vegetable oil, palm oil, or canola oil have neutral flavours.
• Health considerations: Look for oils that are low in saturated fats and high in monounsaturated or polyunsaturated fats, such as avocado oil, olive oil, or palm oil. These oils can contribute to a more balanced diet when consumed in moderation.

Best oils for frying chicken:

• Palm oil: Palm oil is a semi-solid vegetable oil with a balanced ratio of saturated and unsaturated fats, providing stability during frying. It has a high smoke point, a neutral flavour, and is versatile for different cuts of chicken. Palm oil also offers nutritional benefits, including vitamin E tocotrienols, carotenoids, and Coenzyme Q10.
• Avocado oil: Avocado oil has a high smoke point, a pleasant nutty aroma, and provides a perfectly cooked, evenly fried texture for chicken. It also offers health benefits such as reducing inflammation and lowering cholesterol.
• Olive oil: Extra virgin olive oil is a popular choice for frying chicken due to its high smoke point and health benefits. It is high in monounsaturated fats and oleic acid, which can help lower cholesterol. Look for single-origin olive oils to maximise these benefits.
• Vegetable oil: Vegetable oil, including canola oil, is a versatile and affordable option for frying chicken. It has a neutral flavour and a suitable smoke point for deep frying. However, some people may prefer to avoid it due to its highly processed nature.
• Peanut oil: Peanut oil is another suitable option for frying chicken, with a high smoke point and a mild flavour that won't overpower the taste of the chicken.
• Corn oil: Corn oil is recommended by some sources for its affordability and taste. It has a suitable smoke point for deep frying and will give your chicken a golden, crunchy texture.

Remember to consider your personal preferences, availability, and budget when choosing the best oil for frying chicken. Each oil has unique characteristics that can enhance the flavour, texture, and health profile of your fried chicken.

Marinating the chicken

Before frying your chicken thighs, it's important to marinate the meat to infuse it with flavour. This will ensure your chicken is juicy and tender on the inside, and golden and crispy on the outside.

How Long to Marinate

You should leave your chicken thighs to marinate for at least 15-20 minutes. However, for the best results, it's recommended to leave the chicken to sit in the marinade for 1 to 4 hours, or even overnight. This will ensure the meat is tender and packed with flavour.

Marinade Ingredients

There are many different types of marinades you can use for your chicken thighs. Here are some common ingredients:

• Buttermilk
• Oil (olive, avocado, canola, sesame, peanut, vegetable, corn, sunflower)
• Salt and pepper
• Spices (paprika, cayenne, garlic powder, onion powder, ginger powder)
• Acid (lemon juice, lime juice)
• Herbs (oregano, thyme, basil, Italian seasoning)
• Honey
• Mustard
• Soy sauce

Marinade Recipes

Buttermilk Marinade

• 2 cups buttermilk
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Chicken thighs

Greek Marinade

• Olive oil
• Lemon juice
• Oregano
• Thyme
• Basil
• Italian seasoning
• Garlic
• Salt and pepper
• Chicken thighs

Honey Dijon Marinade

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Chicken thighs

Chipotle Marinade

• Sesame oil
• Low-sodium soy sauce
• Garlic
• Ginger
• Olive oil
• Chipotle peppers in adobo sauce
• Lime juice
• Salt and pepper
• Chicken thighs

Yogurt Marinade

• Plain yogurt
• Orange marmalade
• Red pepper flakes
• Paprika
• Onion powder
• Black pepper
• Lemon juice
• Garlic
• Ginger
• Chicken thighs

Frying time and temperature

The frying time and temperature for chicken thighs depend on a few factors, including the type of chicken thigh (boneless or bone-in, skinless or skin-on), the amount of oil used, and the desired level of crispiness.

Temperature

A few sources recommend heating the oil to 350°F (175°C) for frying chicken thighs. One source suggests a lower temperature of 325°F, while another suggests a range between 425°F and 350°F. It's important to note that the oil temperature will drop when you add the chicken, so you may need to adjust the heat source to maintain the desired temperature.

Frying Time

The frying time for chicken thighs can vary depending on the thickness of the meat, the amount of oil used, and the desired level of crispiness. On average, it takes about 12 to 18 minutes to fry chicken thighs in a deep fryer. However, one source suggests that frying for a shorter period, around 7 to 8 minutes per side, is sufficient. It's important to ensure that the internal temperature of the chicken reaches 165°F to 185°F before consuming it. You can use a meat thermometer to check the temperature.

Tips for Optimal Frying

• Don't overcrowd the fryer: Overcrowding the fryer can cause the temperature of the oil to drop, affecting the cooking time and the crispiness of the chicken.
• Use a slotted basket: When deep-frying, consider using a slotted basket to safely add and remove the chicken from the hot oil.
• Avoid too high a temperature: Frying at too high a temperature can burn the skin before the inside is cooked.
• Marinate the chicken: Marinating the chicken in a mixture of buttermilk and spices for a few hours can add flavour and moisture to the meat.
• Use a meat thermometer: Insert a meat thermometer into the thickest part of the chicken to ensure it has reached the safe internal temperature of 165°F before consuming.

Making the batter

Ingredients

Firstly, gather your ingredients. For a simple flour breading, you will need all-purpose flour, dried spices such as garlic powder, onion powder, cayenne pepper, paprika, salt and pepper. If you want to make a more complex batter, you can also include cornstarch, baking powder, buttermilk and eggs.

Preparation

Start by preparing your dry mixture. In a large bowl, combine the all-purpose flour with the dried spices. Mix them together thoroughly. You can adjust the spice measurements according to your preference for heat and flavour.

If you are using cornstarch and baking powder, add these to the flour mixture. The cornstarch will make your flour coating crispier and give it a golden brown colour, while the baking powder will create tiny air bubbles, resulting in an airy and crispy crust.

Breading the Chicken

Now, it's time to coat your chicken thighs. If you have marinated your chicken, tap off any excess buttermilk or moisture. Then, take each piece of chicken and thoroughly coat it in the flour mixture. Ensure you do this one piece at a time to avoid clumping.

Gently shake off any excess flour and place the coated chicken pieces on a baking sheet or wire rack. Let them rest for about 30 minutes. This step will allow the flour coating to adhere better to the chicken.

Frying

Once your oil has reached the ideal temperature of 325-350°F, you can start frying your chicken. Carefully place the chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry for several minutes on each side until they turn golden brown.

Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off. If needed, finish cooking the chicken in the oven at 380°F for about 40 minutes, or until the internal temperature reaches 165°F.

And that's it! Your crispy, golden-brown fried chicken thighs are now ready to be served and enjoyed.

Reheating and storing fried chicken

Fried chicken is a dish that can be time-consuming to make, so it is often prepared in large batches. Knowing how to store and reheat fried chicken is essential to ensure it stays crispy and delicious.

Storing Fried Chicken:

Fried chicken should not be left at room temperature for more than 30-60 minutes. Allow the chicken to cool to room temperature, which should take about 30 minutes, before preparing it for storage. You can wrap each piece of chicken individually in foil, preferably heavy-duty foil, or use a reusable food wrap. Then, place the wrapped chicken in an airtight container or freezer bag.

Refrigerating Fried Chicken:

If you plan to consume the fried chicken within a few days, refrigerate it. Get the chicken into the refrigerator within 2 hours of cooking. Fried chicken can be stored in the refrigerator for up to 5 days.

Freezing Fried Chicken:

If you have made a large batch of fried chicken or want to prep meals ahead of time, freezing is a great option. Prepare the chicken for freezer storage as mentioned above and get it into the freezer within 2 hours of cooking. Fried chicken can be stored in the freezer for up to 12 months if stored at 0 degrees Fahrenheit. If frozen at a lower temperature, it is recommended to use it within 6 months.

Reheating Fried Chicken:

The best way to reheat fried chicken and maintain its crispness is to use an oven. Preheat the oven to 400 degrees Fahrenheit. Place a wire rack over a baking sheet and arrange the chicken on the rack in a single layer. Bake for about 15-20 minutes, or until the skin feels hot and crispy. Using a wire rack allows the hot air to circulate around the chicken, promoting even cooking and crispiness.

Another option for reheating fried chicken is to use an air fryer. Preheat the air fryer to 375 degrees Fahrenheit and let the chicken come to room temperature. Arrange the chicken in a single layer and cook for about 4 minutes, flipping once to ensure even cooking.

While it is not recommended, if you are in a hurry, you can reheat fried chicken in the microwave. Wrap individual pieces of chicken in a paper towel and microwave in 30-second intervals until warmed through.

Frequently asked questions