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These crispy Fried Chicken Thighs have a golden, crunchy breading and a juicy, flavorful center. A buttermilk marinade keeps the meat tender, and a quick fry followed by time in the oven cooks them all the way through without burning. It’s an easy chicken recipe that’s sure to become a family favorite.
More Crispy Fried Chicken: Crispy Fried Chicken Strips | Chicken Schnitzel | Crispy Chicken Cutlets
Before You Get Started
Fried chicken might seem intimidating, but it comes together easily once you know these three things:
- Bake on a wire rack — Air flows under the chicken so the bottom stays crispy. On a bare pan, the coating sticks and tears off when you lift the pieces.
- Let the coating set — Thirty minutes on the baking sheet helps the flour stick to the chicken. Skip it and the breading can slide off in the hot oil.
- Hold the oil at 350°F — Fry 2 or 3 pieces at a time and let the oil heat back up between batches. Oil that’s too cool soaks into the crust and makes it greasy.
Recipe overview
How to Make Fried Chicken Thighs
See the recipe card below for full, detailed instructions
Plan on about 2 hours from start to finish. Most of that is hands-off time while the chicken marinates, rests, and bakes.
1. Marinate in Buttermilk
This is where all the delicious flavor comes in. Pat the chicken thighs dry, then whisk the buttermilk with the salt, garlic powder, onion powder, black pepper, cayenne, and paprika.
Submerge the chicken and let it marinate for at least 30 minutes or up to 4 hours. The longer it soaks, the more flavor you’ll get.
Buttermilk also keeps your chicken moist, making it incredibly juicy with every bite.
No buttermilk? Make your own. Stir a little white vinegar or lemon juice into regular milk and let it sit for a few minutes. My How to Make Buttermilk post walks you through it.
2. Dredge in Seasoned Flour
The “breading” is really just a seasoned flour mixture. Together with the skin, it gets nice and crispy in the hot oil.
Use only dried spices in the flour (paprika, salt, and pepper here). Fresh herbs and garlic will burn during frying.
Lift each thigh out of the marinade one at a time, let the extra buttermilk drip off, and press it into the flour until it’s completely coated. Shake off the excess and give it a light pat so the coating stays thin and even.
3. Let the Coating Set
Set the coated thighs on a baking sheet and let them rest for about 30 minutes. This gives the flour time to stick to the chicken, so it stays on when you fry.
Don’t worry if the flour looks a little damp in spots. The buttermilk soaks in and helps the coating hold on in the oil.
While the chicken rests, preheat the oven to 380°F and set a wire rack over a second baking sheet.
4. Fry Until Golden
Pour a few inches of oil into a deep, heavy-bottomed pot like a cast iron or Dutch oven. Heat it over medium-high to 350°F, using a deep-fry thermometer to check.
Fry 2 or 3 thighs at a time for 3-4 minutes, or until both sides are deep golden brown. The chicken won’t be cooked through yet. The oven takes care of that. Move each piece to the wire rack, and let the oil come back up to 350°F before adding the next batch.
- Use an oil that handles high heat: Corn oil is my favorite since it’s affordable and tasty. Vegetable, canola, peanut, avocado, and safflower oil all work too, and so does shortening.
Using boneless thighs? They fry a little faster and need less time in the oven. Start checking the temperature after about 15 minutes of baking. This recipe also works for chicken breasts, drumsticks, and wings. Cook time changes with the cut, so let the thermometer be your guide.
5. Finish in the Oven
Slide the baking sheet with the fried chicken on the wire rack into the oven. Bake at 380°F for about 40 minutes (start checking at 30 minutes), until the chicken reaches 165°F in the thickest part. Check it with a meat thermometer without touching the bone, which reads hotter than the meat.
Thighs are safe at 165°F, but they’re even more tender at around 175°F, especially near the bone. Let the chicken cool for 5 to 10 minutes before serving.
Like it spicy? Double the cayenne in both the marinade and the flour, or serve the chicken with your favorite hot sauce on the side.
Rather skip the frying? My Crispy Baked Chicken Thighs get a crunchy skin in the oven, with no pot of oil.
If boneless thighs are what you usually keep on hand, my collection of Boneless Chicken Thighs Recipes has more easy weeknight dinners for you to try.
What to Serve With Fried Chicken
Fried chicken is a classic Sunday dinner, and since it’s delicious hot or cold, it’s just as good at a picnic. Here are my favorite sides for both.
For Sunday Dinner
For Picnics and Potlucks
Storage Tips
How to Store and Reheat Fried Chicken
Fridge: Store leftover fried chicken in an airtight container or bag. It keeps for 3 to 4 days.
Serving cold: Fry the chicken the day before, let it cool completely on the wire rack, then refrigerate. The crust softens once it’s chilled, but it still tastes great. A thinner coating holds up best, so shake off extra flour when you dredge.
Freezer: Cool the chicken completely and store it in an airtight container or freezer bag. For best quality, use it within 4 months. Thaw overnight in the fridge, then reheat.
Reheat: The oven is the best way to reheat fried chicken. Let the chicken sit on the counter for 20 minutes, then place it on a wire rack over a baking sheet and bake at 400°F for 15 to 20 minutes. The high heat helps the crust crisp back up.
Frequently Asked Questions
Why did the breading fall off my chicken?
Usually the coating didn’t have time to set, or the chicken was moved too soon. Let the dredged thighs rest for the full 30 minutes, and don’t flip them in the oil until the first side is golden.
Crowding the pot also knocks pieces into each other and pulls the coating loose. In the oven, a wire rack keeps the bottom from sticking to the pan.
Why is my chicken still pink near the bone?
Dark meat can stay a little pink near the bone even when it’s fully cooked. Go by the thermometer, not the color. If the thickest part reads at least 165°F, it’s safe to eat.
For thighs that are pink and still look rubbery, give them a few more minutes in the oven. The meat gets more tender as it gets closer to 175°F.
Why did the crust get too dark in the oven?
Ovens vary, and the chicken already has a lot of color from the fryer. Start checking the temperature a little before the time is up. If the crust is browning faster than the chicken is cooking, loosely cover it with foil for the rest of the bake.
Next time, pull the chicken from the oil as soon as it’s golden rather than deep brown.
Can I make fried chicken thighs in the air fryer?
Yes, with a couple of changes. Spray the coated thighs well on all sides with oil, since dry flour stays pale and powdery without it.
Cook in a single layer at about 380°F, flipping halfway, until the chicken reaches 165°F. Bone-in thighs usually take 25 to 30 minutes and boneless take closer to 20.
For a no-breading option, my Air Fryer Chicken Thighs are quick and crispy.
More Crunchy Chicken Favorites
- Crispy Chicken Sandwich
- Air Fryer Chicken Tenders
- Chicken and Waffle Sliders
- Crispy Sweet and Sour Chicken
- Baked Homemade Chicken Nuggets
- Crispy Mayo Parmesan Chicken
Fried Chicken Thighs
Ingredients
For the buttermilk marinade
- 1 pint buttermilk
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 pounds bone-in, skin-on chicken thighs
For the flour breading
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- corn oil for frying
Instructions
Marinate
- Pat dry: Pat the chicken thighs dry with a paper towel.
- Mix the marinade: In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, black pepper, cayenne pepper, and paprika.
- Marinate the chicken: Submerge the thighs in the buttermilk mixture and marinate for at least 30 minutes or up to 4 hours in the fridge. The longer it marinates, the more flavor you'll get.
Dredge
- Make the flour mixture: In a separate large bowl, combine the flour, salt, pepper, and paprika.
- Coat the chicken: Lift each thigh from the marinade, let the excess drip off, and press it into the flour mixture until fully coated. Gently shake off any excess.
- Let the coating set: Place the coated thighs on a baking sheet and let them rest for about 30 minutes so the coating sticks to the chicken.
Fry and Finish in the Oven
- Prep the oven: Preheat the oven to 380°F. Set a wire rack over a baking sheet.
- Heat the oil: Fill a large, heavy-bottomed pot with a few inches of corn oil and heat over medium-high to 350°F. Use a deep-fry thermometer for accuracy.
- Fry the chicken: Working 2 or 3 pieces at a time, fry the thighs for several minutes, until golden brown on both sides. Place them directly on the wire rack. Let the oil return to 350°F between batches.
- Bake: Transfer the baking sheet with the chicken on the wire rack to the oven. Bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F. Check with a meat thermometer.
- Rest and serve: Let the chicken cool for 5 to 10 minutes before serving.
Notes
- Buttermilk substitute: Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes. Make 2 cups to replace the pint of buttermilk.
- Discard the marinade: Leftover buttermilk marinade has touched raw chicken, so it can’t be reused.
- Oil options: Corn, vegetable, canola, peanut, avocado, or safflower oil all work, and so does shortening. Choose an oil that can handle high heat.
- Boneless thighs: They fry faster and need less time in the oven. Start checking the temperature after about 15 minutes of baking.
- Doneness: Thighs are safe at 165°F and even more tender around 175°F. Keep the thermometer away from the bone for an accurate reading.
- If the crust darkens too fast: Loosely cover the chicken with foil for the rest of the bake.
- Storage and reheating: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze up to 4 months. Reheat on a wire rack at 400°F for 15 to 20 minutes. Fried chicken is also great served cold.
- Plan ahead: The total time includes 30 minutes of marinating and 30 minutes of resting after dredging.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Tried this recipe today and came out delicious
Nice! Thanks for stopping by Janaye.
I don’t hav buttermilk, what else can I use?plan to make this tonight
You can make your own buttermilk with milk and either white vinegar or lemon juice. Try this: How to Make Buttermilk
I love this recipe! A little work but we’ll worth it for the moist tender delicious chicken! I added a little cayenne pepper to the marinate as we little a little heat. I also brined my bone in chicken thighs before marinating with the buttermilk. Dab all water before doing this. Also, I made my own buttermilk using half & half and vinegar. Yummy!!
Great tips – so glad you enjoyed this recipe!
This is a good recipe, if you plan ahead with the time needed. I only marinated for one hour, and had to fake the buttermilk with milk/lemon juice. I used about a half inch of avocado oil for frying. My 6 thighs were quite large so I baked at 375 for 30 minutes. They came out at 165 degrees on the thermometer and skins were very dark brown. Still crunchy but just shy of burned. They tasted very moist and juicy. I would do it again, but lower the heat to 350 (maybe my oven runs hot). This is an easier recipe than just frying the chicken on the stove! Definitely a keeper. My husband loved them, and he usually is the one frying them only on the stove.
Awesome feedback RB! Thanks for stopping by to share.
Anyone have suggestions what to do with the leftover buttermilk marinade??
You would need to discard it. With chicken, any leftover marinade is considered contaminated and would be unsafe to reuse.
I come from a family that loves fried foods, but I am never the one cooking. The recipe was easy to follow, which I did. My goodness the chicken was tender and juicy inside and crispy golden brown on the outside. Finishing off in the oven worked well. The chicken was a hit !
That’s awesome Skittles! Thanks for stopping by.
Can you fry the chicken thighs in Crisco Shortning?
I haven’t used it, but yes you can.
I’m sad the directions weren’t more clear that i was supposed to bake them ON the wire rack. For a first time fried chicken maker that would have been good to know. My thighs stuck to my baking sheet and i lost my fried coating. Tastes great though !
Has this been done without the oven step. I’m currently without one
That would be an important step to ensure that the chicken is fully cooked. It’s possible that it could be fully cooked with just the frying, but sometimes frying isn’t enough and you don’t want to burn the outside.
This was fantastic! Easy to follow! Thank you!
You are so welcome Kimberly! Thanks for stopping by.
Loved this recipe! My husband says it was better than a local well-known restaurant’s fried chicken!
High praise – thank you!
This recipe caught my eye because the seasoning was so close to one I have been using for about 20 or so years. But the resting after the flowering was not something I did in the past. I will admit I used my two big cast iron skillets with only about 1/4 inch oil. If you are skilled at this type of frying it works beautifully. Finished in the oven until internal temp was 165. Fantastic recipe, and even an old dog learned a few new tricks.
Well done Kristin, Thank you!
You are so welcome Wayne! Fantastic feedback, thanks for stopping by.
I’m planning to make this chicken recipe with thighs and drumsticks for a picnic this week. I will make the day before and then serve it cold at the picnic. Do you have any experience on what this chicken will be like if served cold? I can’t imagine it will be as crispy as if served right away, but will it still be good? Thanks.
Hi Karen, No it won’t be crispy once refrigerated, but it will still taste good. I would try and keep the breading from getting too thick.
You deserve some kind of award for this recipe. I am so dang impressed that I could cry! I’ve attempted many ‘fried chicken’ recipes before and none were to the standard I was expecting. This one was foolproof. I followed your recipe to a T. I fried the chicken in Canola Oil (I am in Australia) and made sure the oil was at 190degCelcius before adding the chicken, fried for around 2-3mins each side before putting into oven. I also used boneless skinless chicken thighs. Huge thumbs up from my family of five. Thankyou so much.
You are so welcome Ellen! Awesome feedback! Thank you for the kind words.
You are so welcome Ellen! Thanks for stopping by.
Isn’t 10 mins prep time and 1 hour cook time 1hr 10 mins?
Where does the 2hrs 10mins come from
If you read through the recipe, there are two times that you let the chicken marinate or rest. Those two 30-minute periods add up to one hour. Hence the total time of 2 hours and 10 minutes. The recipe card doesn’t have a place to add that additional time period.
I made this recipe exactly as written and the thighs definitely were crispy. However in my oven 380 degrees for 40 minutes was too hot, the coating was overdone. Next time I will try 350 degrees for 30 minutes.
Love the feedback Ferg! Thanks for stopping by.