Fried Boneless Chicken Thighs. Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust and… If you've never cooked boneless, skinless chicken thighs, it's time to hop on the bandwagon! Our easy, quick boneless chicken thigh recipe. Fried chicken is a delicious dinnertime treat that's always a hit.
These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown! Please know, I thoroughly washed my chicken in lemon and. Properly Clean and Wash Chicken then Pat Dry. You can have Fried Boneless Chicken Thighs using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Fried Boneless Chicken Thighs
- It’s 8 of boneless chicken thighs (or any other part of chicken).
- It’s 1 cup of flour (this is for breading chicken, you can use more).
- It’s 1/2 cup of corn meal.
- It’s 3-4 of eggs.
- It’s 1/3 cup of milk.
- You need of Hot sauce.
- Prepare of Oil for frying.
Lighty Sprinkle with Salt and Pepper on Both Sides, Set Aside. Combine Dry Ingredients in a Large Bowl w/ Lid. Combine Eggs, Milk and Tabasco in a Separate Med Bowl, Whisk Together. Add Chicken to Flour Mixture One at a Time Coating Both.
Fried Boneless Chicken Thighs instructions
- 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..
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. Boneless and skinless chicken thighs cook very quickly and have much more flavor than chicken breasts.