Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fried boneless chicken thighs. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fried chicken is a delicious dinnertime treat that's always a hit. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food. This recipe for Southern fried chicken thighs cuts out some of the fat by using boneless, skinless meat and low-fat buttermilk.
Fried Boneless Chicken Thighs is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Fried Boneless Chicken Thighs is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have fried boneless chicken thighs using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fried Boneless Chicken Thighs:
- Make ready 8 boneless chicken thighs (or any other part of chicken)
- Get 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
- Prepare Hot sauce
- Prepare Oil for frying
Make these boneless chicken thigh recipes, including grilled chicken, chicken soup, pot pie, and more, and save time with this inexpensive, fast-cooking cut. Boneless chicken thighs are inexpensive, packed with flavor, and simple to prepare—in short, the home cook's best friend. These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake Oh yeah, another thing - our chicken was boneless as well, so it had quite a bit of surface area and it.
Steps 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.
Boneless and skinless chicken thighs cook very quickly and have much more flavor than chicken breasts. The first thing is to apply the spice rub to I pan fried boneless skinless thighs for the first time following your recipe and it was DELICIOUS. Best of all it was fast and so easy. Boneless, skinless chicken thighs are inexpensive, tasty, and easy to cook. Here's how to do it in the oven.
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