Frying Chicken Thighs: Time In The Deep Fryer

Frying chicken thighs in a deep fryer is a great way to make a delicious and juicy meal. The process is simple and can be done in a few easy steps. First, prepare a marinade of buttermilk and spices such as garlic powder, onion powder, cayenne pepper, and paprika. Let the chicken thighs soak in this mixture for at least 30 minutes or up to 4 hours. Next, create a flour dredge by mixing flour with spices like salt, pepper, and paprika in a separate bowl. Coat the chicken thighs with the flour mixture and let them rest for about 30 minutes so that the flour coating adheres well. Then, heat oil in a deep fryer to a temperature of around 350°F. Carefully place the chicken thighs into the hot oil and fry them for about 12 to 18 minutes, or until they turn golden brown. Finally, remove the chicken from the oil and let them rest for a few minutes before serving. Enjoy your crispy and juicy fried chicken thighs!

Characteristics of Frying Chicken Thighs in a Deep Fryer

How to prepare chicken thighs for frying

Frying chicken thighs is a simple and tasty way to cook this cut of meat. You can use boneless or bone-in chicken thighs, but remember that bone-in thighs will take longer to cook as the bones add mass.

Marinating

Marinating your chicken thighs is a great way to add flavour and moisture to the meat. A simple marinade can be made by mixing buttermilk with salt, garlic powder, onion powder, black pepper, cayenne, and paprika. Submerge your chicken thighs in this mixture and leave to marinate for 30 minutes to 4 hours. The longer you leave it, the more intense the flavour will be.

Seasoning

If you don't want to marinate your chicken, you can simply season the meat before frying. A basic combination of salt and pepper will work, but you could also add garlic powder, onion powder, or chilli powder for extra flavour. You could also try a combination of paprika, cumin, garlic powder, onion granules, and black pepper.

Breading

If you want a crispy coating on your fried chicken, you can bread your chicken thighs before frying. First, dust off any excess marinade, then coat the chicken in a flour mixture. You can make this by combining all-purpose flour with salt, pepper, and paprika in a large bowl. Make sure to coat the chicken thoroughly, then place the breaded thighs on a baking sheet and leave to rest for about 30 minutes so that the coating adheres properly.

Frying

When you're ready to fry your chicken thighs, pour a good amount of oil into a deep, heavy-bottomed pot, such as a cast-iron skillet or Dutch oven. You want the oil to be at least 2 inches deep so that the chicken is fully immersed. Heat the oil to 350°F, then carefully add your chicken thighs. Fry them until they are golden brown and the skin is crispy, which should take about 25-30 minutes for bone-in thighs and 15 minutes for boneless.

Finishing in the Oven

For the best results, it's recommended to finish your fried chicken thighs in the oven. Preheat your oven to 380°F and place a wire rack over a baking sheet. When your chicken thighs are golden brown, remove them from the oil and place them on the wire rack. Put the baking sheet in the oven for 40 minutes, or until the chicken reaches an internal temperature of 165°F.

Serving

Your fried chicken thighs will go well with a variety of side dishes, such as roasted baby potatoes, boiled broccoli, mac and cheese, rice, or classic American sides like Frito corn salad, fruit salad, or red potato salad. Enjoy!

The best oils for frying chicken thighs

Frying chicken thighs can be done in a variety of oils, but the best ones will have a high smoke point, minimal flavour transfer, and a neutral flavour. This allows the flavour of the chicken and its seasoning to come through. Here are some of the best oils for frying chicken thighs:

Avocado Oil

Avocado oil has a high smoke point, a slightly nutty flavour, and more than 50% monounsaturated fats, which makes it stable and safer for frying. It's also a healthy choice due to its high levels of omega-3 and omega-6 fatty acids and low levels of saturated fats.

Vegetable Oil

Vegetable oil is a cost-effective, neutral-flavoured option that is perfect for deep frying chicken thighs. It has a high smoke point of around 450°F, so you're unlikely to reach the smoke point when frying chicken.

Peanut Oil

Peanut oil is one of the least expensive oils and has a high smoke point, making it suitable for deep-frying chicken thighs. It has a mild nutty flavour and does not transfer flavour when frying multiple batches of food.

Sunflower Oil

Sunflower oil has almost no flavour, allowing you to enjoy the taste of the chicken without any interference. It also has a high smoke point of between 475°F and 520°F, making it ideal for frying chicken thighs.

Canola Oil

Canola oil has a high smoke point, a neutral flavour, and is a healthier option due to its high levels of omega-3 and omega-6 fatty acids and low levels of saturated fats.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken in the South. It has a high smoke point of 360°F, which makes it ideal for achieving a crispy, golden-brown crust.

Lard

Lard is another traditional option for Southern-style fried chicken recipes. It gives chicken a rich, savoury flavour and an unparalleled crispy crust. It has a smoke point of 370°F.

Coconut Oil

Coconut oil is a healthier option for deep-frying due to its high levels of lauric acid and healthy fats. It is also odourless and lightly flavoured, adding a hint of sweetness without transferring flavour. It has a smoke point of 450°F.

How to get crispy chicken thighs

Ingredients

You will need:

• Chicken thighs (boneless or bone-in, with or without skin)
• Buttermilk
• Spices (e.g. garlic powder, onion powder, cayenne pepper, paprika, cumin, black pepper, salt)
• Flour (all-purpose or rice flour for gluten-free)
• Oil for frying (vegetable, corn, canola, peanut, avocado, safflower, or sunflower oil)

Marinade

For the marinade, combine buttermilk with your desired spices in a bowl. You can use a mix of garlic powder, onion powder, cayenne pepper, and paprika for a spicy marinade, or paprika, cumin, garlic powder, onion granules, black pepper, and salt for a more smoky flavour.

Place the chicken thighs in the buttermilk mixture and let them marinate for at least 30 minutes, or up to 4 hours. The longer they marinate, the more flavourful they will be.

Breading

For the breading, combine flour with your choice of spices in a separate bowl. You can use the same spices as in the marinade, or just salt and pepper for a simpler flavour.

After the chicken has finished marinating, tap off any excess buttermilk and thoroughly coat each piece of chicken with the flour mixture. Make sure to do this one piece at a time.

Let the chicken rest on a baking sheet for about 30 minutes so that the flour coating adheres to the chicken.

Frying

Use a deep pot, preferably one with a heavy bottom like a cast-iron pot or a Dutch oven. Add enough oil to the pot so that the chicken will be fully immersed, usually about 2 inches deep. Heat the oil to 350°F (175°C).

Add the chicken thighs to the hot oil and fry until they are golden brown, with crispy skin, and tender on the inside. This should take about 12-18 minutes for boneless chicken thighs, and 25-30 minutes for bone-in chicken thighs.

When the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to absorb any excess oil. Let the chicken rest for 5 minutes before serving.

Tips

• Use a meat thermometer to check that the chicken is cooked. The internal temperature should be at least 165°F (74°C).
• Don't overcrowd the pan when frying, as this will cause the temperature of the oil to drop. Fry in batches if necessary.
• Use a high-smoke-point oil for frying, such as peanut, vegetable, sunflower, corn, avocado, or safflower oil.
• For gluten-free chicken thighs, use rice flour instead of all-purpose flour.

How to check if chicken thighs are cooked

Frying chicken thighs in a deep fryer is a quick and easy way to get a tasty, crispy exterior and a juicy, tender interior. But how can you be sure that your chicken thighs are cooked through?

The best way to check if chicken thighs are cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the meat. If you are cooking meat on the bone, make sure the thermometer isn't touching the bone, as it will give a false reading. Chicken is considered safe to eat when it reaches an internal temperature of 165°F (74°C). If you don't have a thermometer, there are other ways to check if your chicken is cooked through.

One way is to check the colour of the juices. Pierce the thickest part of the chicken with a knife or fork and observe the colour of the liquid that comes out. If it is clear, then the chicken is cooked. If it is pink, it needs more time. This method does cause the chicken to lose some of its juices, so it may be drier.

You can also check if your chicken is cooked by looking at its size. Chicken will shrink as it cooks. If the chicken looks the same size as it did when it was raw, it is probably not cooked. If it has shrunk, check the colour of the juices before serving.

Chicken thighs are a little more forgiving than chicken breasts, as they have a higher fat content, so they are less likely to dry out. However, it is still important to ensure they are cooked through to avoid food poisoning.

What to serve with fried chicken thighs

Fried chicken thighs are a versatile dish that can be served with a variety of side dishes. Here are some ideas to make your meal delicious and complete:

Classic Sides

• Classic Macaroni Salad
• Instant Pot Mashed Potatoes
• Make-Ahead Mashed Potatoes
• Garlic Green Beans
• Homemade Biscuits
• Frito Corn Salad
• Fruit Salad
• Red Potato Salad
• Green Bean Salad
• Cornbread Casserole

Fried Foods

• Fried potatoes
• Air fryer diced potatoes

Boiled or Sauteed Vegetables

• Boiled broccoli
• Boiled carrots
• Sauteed vegetables

Pasta and Cheese

• Mac and cheese
• Linguine
• Spaghetti
• Panera Mac and Cheese
• Creamy Pasta Salad

Rice

• Spicy rice
• Curry rice
• Long-grain rice

Salads

• Irresistible Mandarin Broccoli Salad
• Creamy Pasta Salad
• Coleslaw

Drinks

• An ice-cold beer, such as a pilsner
• Sparkling wine

Frequently asked questions