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.
(This post contains affiliate links from which I may make a commission. Your price remains the same)
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.
-
In a shallow dish, place flour and all seasonings, whisk until well combined.
-
In another shallow dish, whisk together buttermilk and hot sauce.
-
Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.
-
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!
-
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!
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
This recipe looks absolutely delicious! I’m excited to try the tips for achieving that perfect crispy skin. Thank you for sharing!