Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, fried boneless chicken thighs. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Fried Boneless Chicken Thighs is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Fried Boneless Chicken Thighs is something which I have loved my entire life. They are fine and they look fantastic.
I did as most everyone else & doubled all ingredients as I didn t think a half cup of flour would go very far. I dropped them in flour first then egg & then in the bag of flour. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food.
To begin with this recipe, we have to first prepare a few components. You can have fried boneless chicken thighs using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Boneless Chicken Thighs:
- Get 8 boneless chicken thighs (or any other part of chicken)
- Make ready 1 cup flour (this is for breading chicken, you can use more)
- Get 1/2 cup corn meal
- Prepare 3-4 eggs
- Make ready 1/3 cup milk
- Take Hot sauce
- Make ready Oil for frying
The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Homestyle Country Fried Boneless Chicken Thighs Bon Appetite! These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown! Boneless skinless chicken thighs are a staple in my kitchen, I always have a package of them in a freezer.
Instructions to make Fried Boneless Chicken Thighs:
- Lay your chicken in a bowl & season with salt and pepper, i use season salt.
- Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in.
- Put flour & corn meal in a zip lock bag along with pepper and salt.
- Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash.
- When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
- Now take that same piece of chicken and dip it in the egg wash, covering it completely.
- And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
- Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp.
- Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in.
- IMPORTANT** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve.
I often bake them in the oven (see my baked chicken thighs recipe), and my second most common way of cooking them is pan-frying. Sauteing chicken thighs on a frying pan. Boneless, skinless chicken thighs are a good option to consider when you're tight on time. They also can dry out more quickly. Be mindful to check the temperature on boneless, skinless thighs a bit sooner than the recipe calls for just to ensure you don't overcook it.
So that’s going to wrap it up for this exceptional food fried boneless chicken thighs recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
