Fried Boneless Chicken Thighs
Fried Boneless Chicken Thighs

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Fried Boneless Chicken Thighs is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Fried Boneless Chicken Thighs is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook fried boneless chicken thighs using 7 ingredients and 10 steps. Here is how you cook that.

Composition needed to make Fried Boneless Chicken Thighs:

  1. 8 boneless chicken thighs (or any other part of chicken)
  2. 1 cup flour (this is for breading chicken, you can use more)
  3. 1/2 cup corn meal
  4. 3-4 eggs
  5. 1/3 cup milk
  6. Hot sauce
  7. Oil for frying

Steps to cook Fried Boneless Chicken Thighs:

  1. Lay your chicken in a bowl & season with salt and pepper, i use season salt.
  2. 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.
  3. Put flour & corn meal in a zip lock bag along with pepper and salt.
  4. Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash.
  5. When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
  6. Now take that same piece of chicken and dip it in the egg wash, covering it completely.
  7. And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
  8. 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.
  9. 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.
  10. 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.

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