Fried Chicken Thighs
Enjoy a significantly lower-fat Southern fried chicken compared to conventional recipes.
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Instructions
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Combine 10 boneless, skinless chicken thighs with 2 cups low-fat buttermilk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 tablespoon kosher salt, and 2 teaspoons black pepper in a bowl; mix to coat and refrigerate for 2 hours to marinate.
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In a baking dish, combine 4 cups all-purpose flour, the remaining 1 tablespoon salt, and 2 teaspoons black pepper.
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Remove chicken from marinade and thoroughly coat each piece in the seasoned flour, pressing it firmly. Shake off excess and place on a baking sheet.
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Heat about an inch of oil in a deep frying pan to 375 F over medium-high heat.
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Fry chicken in batches, without overcrowding, for 7 to 8 minutes per side, until browned and cooked through to 165 F internal temperature.
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Serve immediately or keep cooked chicken warm in an oven if frying additional batches.