Chicken thighs are a favorite protein choice for many home cooks. They are flavorful juicy and often more affordable than chicken breasts. But to get the best results when frying chicken thighs, proper technique and cooking times are essential. In this complete guide, we’ll cover everything you need to know to fry chicken thighs to crispy, juicy perfection.
Why Choose Chicken Thighs for Frying?
Chicken thighs have a few advantages that make them ideal for frying:
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They contain more fat and collagen than white meat, keeping them juicy and tender when fried.
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The skin crisps up beautifully when pan-fried or deep-fried.
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They have a richer, meatier flavor that pairs perfectly with fried coatings and spices.
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Bone-in, skin-on thighs hold their shape well during frying.
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Thighs are often cheaper per pound than chicken breasts
So for delicious fried chicken with tender meat and a crispy coating chicken thighs can’t be beat!
Pan Frying vs. Deep Frying Chicken Thighs
There are two main methods for frying chicken thighs:
Pan frying uses just a small amount of oil in a skillet on the stovetop. This allows the chicken to cook through gradually while the skin crisps. Pan frying requires flipping halfway through.
Deep frying fully submerges the chicken in hot oil using a deep pot, deep fryer, or other vessel. The hot oil quickly crisps the exterior while cooking the interior. Deep frying does not require flipping.
Both methods can produce delicious fried chicken if done properly! Choose pan frying for a quick weeknight dinner or deep frying for maximum crunch.
How Long to Fry Chicken Thighs
The ideal frying time depends on a few factors:
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Frying method – Pan frying takes longer since the thighs cook at a lower temperature. Deep frying in very hot oil is faster.
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Thickness – Thicker, meatier thighs need more time than thin ones.
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Bone-in or boneless – Boneless thighs cook faster.
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Oil temperature – The hotter the oil, the less time needed.
Here are general guidelines for frying times:
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Pan frying bone-in, skin-on chicken thighs:
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Small/thin – 17-20 minutes
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Medium/thick – 20-25 minutes
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Deep frying boneless thighs:
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325°F oil: 8-12 minutes
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350°F oil: 6-10 minutes
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Deep frying bone-in thighs:
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325°F oil: 12-15 minutes
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350°F oil: 10-14 minutes
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No matter which method you use, always check that chicken thighs reach an internal temperature of 165°F. Then they are guaranteed safe to eat while remaining juicy.
Step-By-Step Guide to Pan Frying Chicken Thighs
Pan frying is a quick and easy stovetop method for getting crispy, golden chicken thighs. Follow these simple steps:
1. Pat the thighs dry. Remove any excess moisture from the chicken skin using paper towels. This helps the skin get ultra crispy.
2. Season the thighs. Coat both sides with salt, pepper, spices, or a dry seasoning blend. Be generous with seasoning – it adds lots of flavor.
3. Heat 1 Tbsp oil in a skillet over medium heat. Use an oil with a high smoke point like vegetable, canola, avocado, or peanut oil.
4. When oil shimmers, add thighs skin-side down. Be careful not to crowd the pan, which can lower the temperature. Work in batches if needed.
5. Let the thighs cook undisturbed for 8-12 minutes. Resist the urge to move them around. This allows the skin to crisp up.
6. Flip and cook for 8-12 more minutes. Cook until the juices run clear and the thighs reach an internal temperature of 165°F.
7. Transfer thighs to a wire rack or paper towels. Let any excess grease drain off. Enjoy hot!
The key for perfect pan-fried thighs is having patience. Letting the skin slowly crisp up before flipping is crucial.
Mastering Deep Fried Chicken Thighs
For the ultimate crunch factor, deep frying is the way to go. Here are some tips:
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Use a thermometer to maintain the oil between 325-350°F. This prevents greasiness while fully cooking the chicken.
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Let thighs come to room temperature before frying for even cooking.
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For extra-crispy skin, double fry the thighs. Fry once for 6-8 minutes to cook through, let rest, then fry again for 2-3 minutes.
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After frying, let thighs drain on a wire rack rather than paper towels. This keeps them crispy.
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Use a neutral-flavored oil like peanut or vegetable oil. Avoid olive oil as it can burn.
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Remove any ice crystals and pat thighs very dry before frying frozen thighs.
When deep frying, be sure to carefully add thighs slowly to prevent oil splatter. With the proper precautions, deep frying at home can produce restaurant-quality fried chicken every time!
Common Questions About Frying Chicken Thighs
How can I tell when fried chicken thighs are done?
Check that the thighs reach an internal temperature of 165°F with a meat thermometer. The juices should run clear when pierced with a fork. The meat near the bone should no longer be pink.
My fried chicken is greasy. What went wrong?
This usually happens when the oil temperature is too low. Be sure to preheat oil thoroughly and fry at the correct temperature. Overcrowding the pan can also cause greasiness. Fry in batches if needed to maintain oil temp.
Why is my fried chicken skin soggy?
Soggy skin can occur if the chicken isn’t dried properly before frying, or if it sits on paper towels after frying instead of a wire rack. Always pat thighs very dry and let them drain on a rack after cooking.
Can I fry chicken thighs that are still frozen?
It’s best to thaw chicken thighs completely in the refrigerator before frying. Frying frozen chicken lowers the oil temp significantly. For best results, only fry fully thawed thighs.
What oil is healthiest for frying chicken?
For the healthiest fried chicken, choose a high-heat oil like avocado, peanut, sunflower, or safflower oil. Avoid oils high in saturated fat like palm oil.
Cooking Crispy Chicken Thighs Has Never Been Easier
Now that you know how long to fry chicken thighs and the step-by-step process, you can achieve the perfect golden, crunchy exterior and moist, juicy interior at home. Pan frying or deep frying thighs is delicious, satisfying, and easier than you think when you follow these simple tricks. So grab some chicken thighs from the grocery store and get frying tonight!
Watch the Easy Fried Chicken Recipe Video Below!
Brining for Juicy, Tender Chicken
MILK BRINE The lactic acid in dairy breaks down the proteins and collagen in the chicken, which softens the flesh and will make it more tender when cooked. By piercing the chicken, you’re allowing the dairy to reach farther in and tenderize more of the meat! If you don’t have milk, water brining is still better than nothing. (Brining is optional but I always recommend it, if you have the time!)
