Fried Chicken Thighs

Total Time Prep Time: 20 mins. Cook Time: 20 mins./batch
Yield 8 chicken thighs
Test Kitchen Approved
Do you love dark meat and wish you could make a batch of fried chicken just like your favorite fast-food joint? Get ready because these fried chicken thighs are restaurant-quality delicious.

Ingredients

  • 3 cups buttermilk
  • 3 teaspoons salt, divided
  • 2 teaspoons pepper
  • 1-1/2 teaspoons cayenne pepper, divided
  • 4 pounds bone-in, skin on chicken thighs
  • 2 cups all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Oil for deep-fat frying

Directions

  1. In a large bowl, whisk together buttermilk, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon cayenne. Place chicken thighs in bowl; toss to cover. Cover; refrigerate at least 8 hours or overnight.
  2. In a large resealable bag, combine flour, remaining 2 teaspoons salt, remaining 1 teaspoon pepper, onion powder, garlic powder and remaining 1/2 teaspoon cayenne.
  3. Set a wire rack over a baking sheet. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer chicken to prepared rack, pressing flour to help adhere to chicken.
  4. Heat oil to 350°. Set another wire rack over a baking sheet; line with paper towels. Add half of the chicken to the oil; fry until chicken is golden, crisp and cooked through (internal temperature should read 165°), 20-25 minutes. Transfer chicken to prepared rack to drain and cool, 4-5 minutes. Repeat with remaining chicken.

Nutrition Facts

1 chicken thigh: 602 calories, 37g fat (7g saturated fat), 111mg cholesterol, 1151mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 36g protein.

These fried chicken thighs are crispy and juicy. They work great in a sandwich or can be served with sides like mashed potatoes and salad. —Kristina Vanni, North Hollywood, California
Recipe Creator

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