Deep Frying Chicken Thighs: Time And Temperature Guide

Deep-frying chicken thighs is a great way to get that crispy, golden-brown skin and juicy, tender meat. The process is simple and can be done in a few easy steps. The length of time it takes to deep fry chicken thighs depends on whether the thighs are boneless or bone-in. For boneless chicken thighs, it takes around 15 minutes to deep fry them to perfection. For bone-in chicken thighs, the frying time is a little longer, ranging from 25 to 30 minutes. The ideal temperature for the oil is 350°F (175°C), and it's important to ensure that the chicken is fully cooked before serving. Checking the internal temperature with a meat thermometer is the best way to ensure the chicken is done, with 165°F being the safe temperature.

Oil temperature: 325°F-350°F

When deep-frying chicken thighs, the oil temperature should be maintained at around 325°F-350°F. This temperature range is crucial for achieving the desired crispiness and browning of the chicken's exterior without overcooking or burning it.

To ensure your chicken thighs are cooked through and safe to eat, it is recommended to use a meat thermometer to check their internal temperature. The safe internal temperature for chicken is 165°F.

• Prepare your chicken thighs by patting them dry with a paper towel.
• Create a marinade by combining buttermilk, salt, garlic powder, onion powder, black pepper, cayenne pepper, and paprika in a large bowl. Whisk the ingredients until well combined.
• Place the chicken thighs into the marinade, ensuring they are fully submerged. Marinate in the refrigerator for at least 30 minutes to up to 4 hours. The longer the marination, the more tender and flavourful the chicken will be.
• While the chicken is marinating, prepare the flour dredge by combining all-purpose flour, salt, pepper, and paprika in a separate large bowl. You can also add additional spices to the flour mixture if desired.
• After the chicken has finished marinating, remove it from the marinade, tapping off any excess buttermilk.
• Dredge the chicken thighs in the flour mixture, gently shaking off any excess. Place the coated chicken on a baking sheet or wire rack to rest for about 30 minutes. This allows the flour coating to adhere better.
• Heat a large, heavy-bottomed pot with your preferred frying oil, such as vegetable oil, canola oil, or peanut oil, to a temperature of 325°F-350°F. Use a deep-fry thermometer for accuracy.
• Carefully place the chicken thighs into the hot oil, working in batches to avoid overcrowding. Fry for 10-12 minutes, turning halfway through, until the chicken is deep golden brown and the internal temperature reaches 165°F.
• Remove the chicken from the oil and place it on a cooling rack or paper towel-lined plate to rest for 5-10 minutes before serving.

By following these steps and maintaining the oil temperature between 325°F-350°F, you will achieve delicious, crispy, and safely cooked deep-fried chicken thighs.

Internal temperature: 165°F

Achieving an internal temperature of 165°F is crucial to ensure that your deep-fried chicken thighs are cooked safely and thoroughly. Here's a detailed guide to help you master this cooking technique:

Preparation:

Before you begin deep-frying, it's essential to gather the right tools and understand the process. You will need a deep fryer or a heavy-bottomed pot, a frying thermometer, and oil suitable for deep frying, such as peanut, vegetable, canola, or sunflower oil.

Oil Temperature:

Heat your oil to the optimal temperature for deep frying, which is typically between 325°F and 350°F. It's important to maintain this temperature throughout the cooking process, so avoid overcrowding the pan and allow the oil to recover between batches.

Cooking Time:

Once your oil has reached the desired temperature, carefully place your chicken thighs into the hot oil. For boneless chicken thighs, the cooking time will be around 15 minutes. If you're cooking bone-in chicken thighs, the cooking time will be longer, ranging from 25 to 30 minutes.

It's important to monitor the internal temperature of your chicken thighs to ensure they reach 165°F. Use a meat thermometer to check the temperature at the thickest part of the meat. This is the safest way to determine if your chicken is cooked properly.

Finishing Touches:

When your chicken thighs have reached an internal temperature of 165°F, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil. Allow the chicken to rest for a few minutes before serving.

Safety and Tips:

Deep frying can be tricky, so here are some additional tips to ensure success:

• Avoid overcrowding the fryer to prevent a drop in oil temperature, which can result in soggy chicken.
• Use a slotted basket to safely lower and lift the chicken from the hot oil.
• Be cautious of splattering oil, always use tongs, and move away from yourself when placing the chicken into the fryer.
• Choose an oil with a high smoke point, such as safflower or rice bran oil, to maintain flavor and avoid burning.

Marinade: buttermilk and spices

Ingredients

• Buttermilk
• Cayenne pepper
• Paprika
• Salt
• Black pepper
• Onion powder
• Garlic powder
• Chicken thighs

Method

The key to getting tender and crispy fried chicken is to use a buttermilk marinade. The slight acidity in buttermilk helps to tenderize the chicken without it becoming tough and chewy. It also helps the chicken go nice and flaky when you dredge it through the dry mix.

You'll want to marinate the chicken for a minimum of 4 hours, and a maximum of 24 hours. The longer you leave it, the better.

Firstly, pat the chicken thighs dry with a paper towel. Then, in a large bowl, add the buttermilk, salt, garlic powder, onion powder, black pepper, cayenne pepper, and paprika. Whisk together until well combined.

Place the chicken thighs into the buttermilk mixture and submerge them for about 30 minutes to 4 hours. The longer you leave them, the better.

After your chicken has marinated, make sure to tap off the extra buttermilk.

Flour coating: seasoned flour

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 3 pounds boneless skinless chicken thighs

Method

• Pat the chicken thighs dry with a paper towel.
• In a large bowl, add the flour, paprika, cayenne pepper, garlic powder, onion powder, and black pepper. Whisk together until well combined.
• Place the chicken thighs into the flour mixture one at a time, coating all sides with the flour mix. Gently shake off any excess flour.
• Place the coated chicken thighs on a baking sheet and let them rest for about 30 minutes. This allows the flour coating to adhere to the chicken.
• In a separate bowl, beat the eggs with the buttermilk. Whisk in the garlic powder, cayenne pepper, salt, and black pepper.
• Dip the chicken thighs into the wet mixture, allowing any excess to drip off.
• Heat oil in a deep fryer to 350°F. Alternatively, use a heavy-bottomed pot with a few inches of oil, heated to medium-high.
• Carefully place the chicken thighs into the hot oil, working in batches if necessary to avoid overcrowding.
• Deep-fry the chicken thighs for about 10-12 minutes, turning halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F.
• Remove the chicken from the oil and place it on a cooling rack or paper towel-lined plate to rest for 5 minutes before serving.

Tips

• It is important to let the chicken rest after coating it with the flour mixture. This allows the coating to adhere properly, reducing the risk of it falling off during frying.
• When frying, do not overcrowd the pan or deep fryer. This can cause the temperature of the oil to drop, affecting the cooking time and the crispiness of the chicken.
• Use a meat thermometer to check that the chicken is cooked through. The safe internal temperature for chicken thighs is 165°F.

Frying time: 12-18 minutes

Frying chicken thighs in a deep fryer is a relatively quick and easy process. The first step is to prepare your ingredients and tools. You will need a deep fryer or a deep pot, chicken thighs, and oil for frying (vegetable, canola, or peanut oil are good options). It is also recommended to have a meat thermometer on hand to check the internal temperature of the chicken.

Once you have gathered your supplies, it's time to start frying. Set your deep fryer to 350°F or heat the oil in your pot to this temperature. While the oil is heating up, you can prepare your chicken thighs by seasoning or breading them if desired. Keep in mind that overcrowding the fryer or pot can cause the temperature to drop, so fry the chicken in batches if necessary.

Now it's time to carefully add the chicken to the hot oil. The frying time will depend on the size and type of chicken thighs you are using. For boneless chicken thighs, the frying time is typically around 15 minutes. For bone-in chicken thighs, the frying time is longer, ranging from 12 to 18 minutes. During this time, you can maintain the oil temperature and keep an eye on the chicken to ensure even cooking.

When the chicken has reached a golden brown colour and the skin is crispy, it's time to remove it from the oil. Use a slotted basket or spoon to carefully take out the chicken pieces and place them on a paper towel-lined plate to absorb any excess oil. Allow the chicken to rest for a few minutes before serving.

Checking the internal temperature of the chicken is crucial to ensure it is cooked properly. The safe internal temperature for chicken is 165 °F. You can use a meat thermometer to check the temperature by inserting it into the thickest part of the chicken thigh. If the chicken has not reached the desired temperature, you may need to return it to the fryer or pot for a few more minutes.

By following these instructions and allowing for a frying time of 12 to 18 minutes for bone-in chicken thighs, you will achieve perfectly cooked and delicious deep-fried chicken.

Frequently asked questions