Fried Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispiness.

Buttermilk: Used to marinate the chicken, making it tender and juicy.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a smoky, slightly sweet flavor to the coating.

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle, sweet onion flavor.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a bit of heat and depth to the seasoning.

Vegetable oil: Used for frying the chicken to a golden brown.

When marinating the chicken thighs in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat and infuse it with flavor. For an extra layer of flavor, consider adding a few dashes of hot sauce or a squeeze of lemon juice to the buttermilk marinade.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• buttermilk - Substitute with plain yogurt: It provides a similar tangy flavor and tenderizing effect.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to mimic the acidity of buttermilk.

• all-purpose flour - Substitute with cornstarch: It creates a lighter, crispier coating.

• all-purpose flour - Substitute with rice flour: It is gluten-free and results in a very crispy texture.

• paprika - Substitute with cayenne pepper: It adds a similar color and a bit more heat.

• paprika - Substitute with chili powder: It provides a similar smoky flavor with a bit of heat.

• garlic powder - Substitute with fresh minced garlic: It offers a more intense garlic flavor.

• garlic powder - Substitute with onion powder: It provides a similar savory depth.

• onion powder - Substitute with dried minced onion: It gives a similar onion flavor and texture.

• onion powder - Substitute with shallot powder: It offers a milder, sweeter onion flavor.

• salt - Substitute with soy sauce: It adds saltiness along with umami flavor.

• salt - Substitute with sea salt: It provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: It has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: It adds heat with a different flavor.

• vegetable oil - Substitute with canola oil: It has a high smoke point and neutral flavor.

• vegetable oil - Substitute with peanut oil: It has a high smoke point and adds a subtle nutty flavor.

• Allow the fried chicken thighs to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and flavor.
• Store the wrapped or containerized fried chicken in the refrigerator if you plan to consume it within 3-4 days. This keeps the chicken safe to eat and maintains its quality.
• For longer storage, place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When freezing, ensure the chicken pieces are spread out in a single layer to prevent them from sticking together. Once frozen, you can consolidate them into a single container if needed.
• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• For reheating frozen chicken thighs, allow them to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated chicken.
• Avoid microwaving the fried chicken as it can make the coating soggy and unevenly heated. The oven method ensures a crispy exterior and juicy interior.
• If you prefer, you can also reheat the chicken in an air fryer at 350°F (175°C) for about 10-15 minutes, shaking the basket halfway through to ensure even heating.
• Serve the reheated fried chicken thighs with your favorite sides like mashed potatoes, coleslaw, or cornbread for a delightful meal.

• Preheat your oven to 375°F (190°C). Place the fried chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the fried chicken thighs in the basket, making sure they are not overcrowded. Heat for 10-15 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the fried chicken thighs on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 2-3 minutes, checking halfway through. Note that this method may not keep the skin as crispy.

• For stovetop reheating, heat a skillet over medium heat and add a small amount of vegetable oil. Place the fried chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed and the skin is crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the fried chicken thighs on the toaster oven tray and heat for about 15-20 minutes, or until the chicken is hot and the skin is crispy.

• Large bowl: for marinating the chicken thighs in buttermilk and mixing the flour and spices.

• Frying pan: for frying the chicken thighs in hot oil.

• Tongs: for turning the chicken thighs while frying to ensure even cooking.

• Paper towels: for draining the excess oil from the fried chicken thighs.

• Measuring cups: for accurately measuring the buttermilk, flour, and vegetable oil.

• Measuring spoons: for measuring the paprika, garlic powder, onion powder, salt, and black pepper.

• Whisk: for mixing the flour and spices together evenly.

• Thermometer: for checking the oil temperature to ensure it is at the right heat for frying.

• Plate: for holding the dredged chicken thighs before frying.

• Knife: for trimming any excess fat or skin from the chicken thighs if needed.

Marinate overnight: Prepare the chicken thighs in buttermilk the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Pre-mix dry ingredients: Combine the flour and spices in advance and store in an airtight container.

Batch fry: Fry multiple chicken thighs at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels for quicker and more effective draining.