Best 3 Easy Skinless Fried Chicken Thighs Recipes
**Crispy, tender, and juicy skinless fried chicken thighs** are a delightful treat that can be enjoyed by people of all ages. This versatile dish can be served as an appetizer, main course, or even as a snack. The chicken thighs are marinated in a flavorful blend of spices and herbs, then coated in a crispy breading and fried to perfection. The result is a delicious chicken dish that is sure to please everyone at your table.
This article provides two easy recipes for skinless fried chicken thighs. The first recipe is for a classic fried chicken thigh, while the second recipe is for a spicy fried chicken thigh. Both recipes are simple to follow and can be made with ingredients that you can easily find at your local grocery store.
Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, these skinless fried chicken thighs are sure to be a hit. So what are you waiting for? Give one of these recipes a try today!
FRIED CHICKEN THIGHS
These crispy fried chicken thighs have a golden and crunchy breading and a juicy flavorful center. This easy chicken recipe will become a family favorite!
Provided by Dina
Categories Dinner Main Course Main Dish
Time 2h10m
Number Of Ingredients 13
Steps:
- Rinse and pat the chicken thighs dry with a paper towel.
- In a large bowl add the buttermilk, salt, dried garlic, dried onion, black pepper, cayenne pepper, and paprika. Then give it a good whisk.
- Now place the chicken thighs into the buttermilk marinade and submerged them for about 30 minutes and up to 4 hours (the longer, the better).
- Meanwhile make the flour dredge by combing all-purpose flour, salt, pepper, and paprika in a large bowl.
- Now dredge the chicken thighs into the flour mixture and place them on a baking sheet to rest for about 30 minutes. This will give an adequate amount of time for the flour coating to adhere to the chicken thighs.
- Now bring a few inches of corn oil in a heavy-bottomed pot to medium heat (350 degrees F). Now fry the chicken thighs until golden brown on both sides. Then place them on a wire rack with a baking sheet beneath.
- Now finish the chicken thighs in the oven at 380 degrees for 40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. I highly recommend checking for doneness with a meat thermometer.
Nutrition Facts : Calories 529.65 kcal, Carbohydrate 28.64 g, Protein 33.03 g, Fat 30.61 g, SaturatedFat 8.81 g, Cholesterol 173.2 mg, Sodium 630.71 mg, Fiber 1.17 g, Sugar 3.28 g, ServingSize 1 serving
CRISPY PAN-FRIED BONELESS SKINLESS CHICKEN THIGHS
Steps:
- Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside.
- Add about a 1/4 inch of oil to a large skillet. Heat the oil over medium-high heat, add the chicken and fry it, undisturbed for about 8 minutes, until crispy and deep golden brown. Flip and continue frying for another 8 minutes.
- Serve hot with a BBQ or a dipping sauce.
Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 101 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OVEN-"FRIED" CHICKEN THIGHS
These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g
Tips:
- Use a sharp knife to remove the skin from the chicken thighs. This will help you get a clean, even cut.
- Marinate the chicken thighs for at least 30 minutes before cooking. This will help the chicken to absorb the flavors of the marinade and make it more tender.
- Use a combination of wet and dry ingredients in the marinade. This will help the chicken to brown and crisp on the outside while staying juicy and flavorful on the inside.
- Heat the oil to the correct temperature before adding the chicken. This will help the chicken to cook evenly and prevent it from sticking to the pan.
- Do not overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Cook the chicken until it is golden brown and crispy on the outside and cooked through on the inside. Use a meat thermometer to check the internal temperature of the chicken to make sure it has reached 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken and make it more tender.
Conclusion:
Skinless fried chicken thighs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following the tips above, you can ensure that your skinless fried chicken thighs turn out perfectly every time. Serve with your favorite sides, such as mashed potatoes, green beans, or coleslaw. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
