What a Perfect Easy Fried Chicken recipe! To get the juiciest and crunchiest boneless Chicken thighs on the planet takes a good marinade, a double dip in seasoned flour, and a frying that produces the deepest golden-brown color possible! You can go for a lighter golden color, but you will not get the juice and crunch you want.
You can enjoy this perfect fried chicken as the main course or snacks throughout the day. It’s hard to stop eating once started. The crispiness and the juiciness coexist and each bite makes you crave for more.
So, try this recipe and your friends will say it is almost a Chick Fil-A sandwich or almost a KFC crispy thigh, except better! The meat will be tender and so juicy while the wonderfully crispy crust is satisfying to crunch. If you’re like me, you’ll want this Perfect Easy Fried Chicken for gamedays, Fridays, all days!
You might also like my Honey-Buttered Korean Fried Chicken with Almonds and Korean Fried Chicken with Sweet and Spicy Walnuts.
MARIADE
The key to the flavor is with a marinade made of homemade butter milk (Milk + Lemon Juice), sublime Spices, Ginger, Garlic, and Eggs. The chicken should be marinated all day (or at least 4 hours) to incorporate the “oh wow!” tastes and moistness.
COATING AND FRYING
The thighs are double-coated with Flour mixture and Marinade and set carefully in hot oil at medium heat (180 C). You want to achieve a dark golden brown, but not a dark brown, while cooking the meat completely.
THREE KEY PROCESS TO MAKE THIS PERFECT FRIED CHICKEN
MARINATE THE CHICKEN
COAT THE CHICKEN
FRY THE CHICKEN
Try this and you will get Perfect Easy Fried Chicken Thighs that are juicy, flavorful, and crispy at the same time!
MORE FRIED CHICKEN RECIPES:
Chinese Crispy Honey Lemon Chicken
Sweet and Spicy Korean Fried Chicken
The Best Chinese Pepper Chicken
Crispy and Tangy Orange Chicken
Perfect Easy Fried Chicken for Crispy Juicy Thighs
Ingredients
Marinade
- 350 g Boneless Chicken Thighs
- 125 ml / 1/2 cup Whole Milk
- 1/2 tbsp freshly squeezed Lemon Juice
- 1 tsp Dry Rosemary
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Cardamom powder
- 1/2 tbsp finely chopped Garlic
- 1/2 tbsp finely chopped Ginger
- 2 Eggs
Flour Mixture
- 100 g All-Purpose Flour
- 55 g / 1/2 cup Cornstarch
- 1 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Fennel Seeds
- 1 tsp Coriander powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 pinches of White Pepper
Instructions
Marinate the Chicken
- In a large mixing bowl, add in the Whole Milk and Lemon Juice. Let sit for about 5 minutes. Homemade Buttermilk is ready.
- Then add in Dry Rosemary, Paprika, Salt, Cardamom powder, Garlic, Ginger, and Eggs. Whisk well.
- Cut the Thighs in large pieces and immerse completely in the marinade.
- Cover with plastic wrap. Cool in the fridge for 4 hours.
- 30 minutes before frying, remove from the fridge to bring it to room temperature.
- Transfer the Chicken to another bowl and reserve the marinade.
Coat the Chicken
- In another large mixing bowl, mix together All-purpose Flour, Cornstarch, Paprika, Garlic Powder, Fennel Seeds, Coriander Powder, Baking Powder, Salt and White Pepper. Set aside.
- On a cutting board, place one thigh into a clear plastic bag (or use cling wrap). Use a Meat Mallet to gently pound the meat into thinner slices. Repeat the procedure with the rest.
- Dip one thigh into the Flour Mixture and then dip it into the marinade. Then dip it in the Flour Mixture again. Coat well. Repeat with all the pieces.
Fry the Chicken
- In a large pot or a frying pan, add enough Oil for the meat to float. Turn the heat on medium.
- Use a thermometer. When the Oil reaches 180 C, add in the Chicken pieces one at a time. To keep the temperature steady, fry only 3 pieces at a time.
- It is important to maintain the Oil temperature at medium-heat. Fry the chicken on one side for about 5-6minutes. Turn and fry the other side for 5 minutes. The chicken will be a deep golden brown and perfectly done. The key is in the temperature of the oil!
- Remove and place on paper towels to drain. Repeat with the last 3 pieces and you will have a great entrée for two.
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