Crispy Fried Chicken Thighs
Get ready to elevate your comfort food game with these irresistibly crispy fried chicken thighs! Marinated in tangy buttermilk infused with garlic, salt, and pepper, the chicken becomes incredibly tender and flavorful before being coated in a perfectly spiced flour mixture enriched with paprika and onion powder. A touch of cornstarch and baking powder ensures an extra-crunchy crust that shatters beautifully with every bite. Fried to golden perfection in hot vegetable oil, these chicken thighs boast a juicy interior and a crunchy exterior that will have your taste buds singing. Ideal for family dinners, game-day celebrations, or anytime you’re craving classic fried chicken, this recipe is easy to follow and delivers restaurant-quality results at home. Serve hot for an unforgettable feast that’s packed with bold flavor, irresistible texture, and pure satisfaction!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 500 ml Buttermilk
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 1 tablespoon Onion powder
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1000 ml Vegetable oil
Instructions
In a large mixing bowl, combine the buttermilk with 1 tablespoon of salt, 1 teaspoon of black pepper, and half of the garlic powder.
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
In another bowl, mix the flour, cornstarch, remaining salt, black pepper, garlic powder, paprika, onion powder, and baking powder.
Remove the chicken thighs from the buttermilk, allowing any excess to drip off, and coat them thoroughly in the flour mixture. Shake off any excess flour and set aside on a tray.
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure the oil maintains a consistent temperature.
Carefully add the chicken thighs to the hot oil, a few pieces at a time to not overcrowd the skillet.
Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken thighs from the oil and place them on a wire rack to drain any excess oil. Let them rest for a few minutes before serving.
Serve hot and enjoy your perfectly crispy fried chicken thighs.
Nutrition Facts
Calories |
11780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1037.0 g | 1329% | |
| Saturated Fat | 175.2 g | 876% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 16162 mg | 703% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 26.8 g | ||
| Protein | 363.6 g | 727% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 855 mg | 66% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4277 mg | 91% | |
*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.
