Tasty Cooking Crispy Chicken Thighs Recipe | Deep Fried Chicken Thigh

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber; cornmeal gives a crunch.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without high cost.

Marinate the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.

In a large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each chicken thigh in the flour mixture, ensuring an even coating.

Heat vegetable oil in a deep skillet or fryer to 350°F.

Carefully add chicken thighs to the hot oil in batches, avoiding overcrowding.

Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).

Use a slotted spoon to transfer the chicken to a wire rack lined with paper towels to drain excess oil.

Sprinkle with fresh parsley before serving.

Serve hot with your choice of dipping sauce.

Cooking Techniques

Spice Level:

Allergens