Summer and fried chicken…what could be better? I love these Crispy Fried Chicken Thighs, they are easy to make and delicious. I usually make more than I need and use them all week in salads, or serve them topped with guacamole and salsa.
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Crispy Fried Chicken Thighs:
These Crispy Fried Chicken Thighs are dipped in buttermilk whisked with hot sauce, then dredged in flour with herbs and spices, then fried in olive oil/ghee until golden and crispy! I like to fry chicken in a 10″ cast iron skillet.
What to Serve Crispy Fried Chicken Thighs With:
If you are watching your carbs, I suggest serving with my favorite cauliflower purée pictured above.
Or, try this chicken with traditional mashed potatoes….
…or, if you’re in the mood for a simple salad, my House Salad!
Delicious and So Easy!
These chicken thighs can be prepped in under ten minutes and cooked in about 16-18 minutes. Enjoy!
The Recipe: Crispy Fried Chicken Thighs
What you need: a 10″ cast iron skillet
Easy to make and delicious. Make more than you need and use all week in salads or protein bowls
- 4-5 boneless, skinless chicken thighs
- 3/4 cup all purpose flour
- 1 1/2 teaspoons good quality sea salt
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 teaspoon granulated mustard
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 2 tablespoons hot sauce
- good quality olive oil and ghee (the amount you use will depend on the size of your skillet. You want enough to cover your entire pan and at least 1/4-1/2 inch deep. Using a 10" cast iron pan is recommended.
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In a shallow dish, place flour and all seasonings, whisk until well combined.
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In another shallow dish, whisk together buttermilk and hot sauce.
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Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.
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Heat a cast iron skillet on high heat for two minutes. When pan is hot, add olive oil or ghee, or a combo of the two. I use a combo, for flavor and high heat capabilities. Be sure the oil is at least 1/4- 1/2" deep. We want crispy chicken!
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When oil is really hot , turn heat down to medium and gently add chicken pieces. Cook for 8-10 minutes until cooked golden and crispy, flip chicken and cook other side for 8-10 minutes. Use a meat thermometer if you wish, Internal temp should be 160. Or you can just cut into a thigh a visually check to see if it's cooked through. Serve!
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