Boneless Fried Chicken
Experience ultimate comfort food perfection with this Boneless Fried Chicken recipe, where tender chicken thighs are marinated in tangy buttermilk and spicy hot sauce for an irresistibly juicy base. Coated in a flavorful blend of flour, cornstarch, and bold seasonings like paprika and cayenne pepper, each bite boasts a perfectly crisp, golden crust. This quick and easy recipe requires just 40 minutes of total time, making it ideal for weeknight dinners or game-day feasts. Fried to crispy perfection in hot vegetable oil, this crowd-pleaser pairs beautifully with your favorite dipping sauces and is sure to be a hit for any occasion. Whether you're craving juicy, crunchy goodness or searching for the perfect boneless fried chicken recipe, this dish delivers unbeatable taste and texture every time!
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Recipe Information
Ingredients
- 1 pound Boneless chicken thighs
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
Instructions
Cut the boneless chicken thighs into bite-sized pieces.
In a large bowl, mix buttermilk and hot sauce. Add the chicken pieces and marinate for at least 1 hour in the refrigerator, or overnight for maximum flavor.
In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the marinade, allowing any excess to drip off.
Dredge the chicken pieces in the flour mixture, ensuring each piece is well coated. Press the flour mixture onto the chicken to create a thick crust.
Place coated chicken pieces on a wire rack and let them rest for 10 minutes to allow the coating to set.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
Carefully place the chicken pieces into the hot oil in batches, making sure not to overcrowd the pan.
Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken pieces from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried chicken hot with your favorite dipping sauce.
Nutrition Facts
Calories |
8886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 892.1 g | 1144% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 397 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
