These crispy Fried Chicken Thighs have a golden, crunchy breading with a juicy flavorful center. This easy chicken recipe is sure to become a family favorite after your first bite!
This fried chicken recipe goes great with classic sides like Classic Macaroni Salad or Instant Pot Mashed Potatoes!
How to make the best fried chicken thighs
Fried chicken might seem like an intimidating dish to make but you won’t believe how easy it comes together. Follow these 3 simple steps and you’ll get the most delicious juicy and crispy chicken thighs ever!
While we are using chicken thighs today, this recipe will work for chicken breasts, drumsticks and even wings. The amount of frying time will vary so I recommend using a meat thermometer to test doneness. Any cut of chicken should register 165 degrees F on a digital thermometer.
Buttermilk marinade
- This is where all the delicious flavor comes in. All you need to do here is pour the buttermilk with the spices in a bowl and let the chicken marinate for about 4 hours. Buttermilk also keeps your chicken moist, making it incredibly juicy with every bite.
The breading
The “breading” is actually just a seasoned flour mixture that combined with the skin get nice and crispy when dipped into the hot oil and fried.
- When making the flour coating you want to make sure to use only dried spices here (so dried onion, dried garlic, cayenne, paprika, salt, and pepper). Avoid fresh spices because they will burn during frying.
- After your chicken has marinated, tap off the extra buttermilk and thoroughly coat it into the flour mixture (do this one at a time).
How to fry chicken
- Pour a good amount of oil into a deep pot, preferably one with a heavy bottom like a cast iron or dutch oven. Bring it to medium heat and fry the chicken thighs until golden brown. Then finish them off in the oven as instructed in the recipe card below.
Fried Chicken Tips
- Let it rest – One of the most common methods to keep the breading from falling off of fried chicken is by letting it rest on a baking sheet so that the breading sticks to the chicken better.
- Dust and pat – Make sure to dust off the extra buttermilk and flour when dredging the chicken. And lightly pat the chicken after you’ve dusted off the extra flour.
- Don’t overcrowd – When frying the chicken you want to make sure the pot is not overcrowded. Overcrowding will cause the temperature to drop and you won’t get that beautiful golden crunchy exterior. And having too many chicken thighs can cause you to accidentally knock off the breading when flipping the one next to it.
- Best oil for frying chicken – Whenever you’re frying any kind of meat, you want to make sure to use a high smoke point oil. My favorite is corn oil since it’s affordable and tasty. But you can also use vegetable oil, avocado oil, peanut oil, and safflower oil.
Storage and Reheating
Fridge: Store leftover fried chicken in an airtight container or plastic bag. They will remain fresh for 3-4 days. The best way to reheat fried chicken is by placing the pieces on a baking sheet and baking at 400 degrees Fahrenheit for about 20 minutes. The higher heat will help retain the crispiness.
Freezer: Cool chicken completely and store in an airtight container or freezer bag. For best quality, use within 4 months of freezing. Thaw overnight in the fridge and follow the instructions above to reheat.
Serving Suggestions
Fried Chicken is a classic picnic staple or Sunday dinner favorite. When I make fried chicken thighs for dinner, I make it a hearty meal served with Make Ahead Mashed Potatoes, Garlic Green Beans and Homemade Biscuits.
These crispy fried chicken thighs are perfect for potlucks and picnics because they are delicious hot or cold. Serve with classic American sides like Creamy Walnut Coleslaw, Fruit Salad, Lemon Herb Red Potato Salad, Bacon Green Bean Salad and Creamy Cornbread Casserole.
Eat more chicken!
- Baked Chicken Breasts
- Crispy Baked Chicken Thighs
- Grilled Chicken Marinade
- Crispy Baked Chicken Wings
Fried Chicken Thighs
Ingredients
For the buttermilk marinade
- 1 pint Buttermilk
- 1 teaspoon salt
- 2 teaspoon dried garlic
- 1 teaspoon dried onion
- 1/2 teaspoon black pepper
- 1/2 cayenne pepper
- 1 teaspoon paprika
- 3 pounds 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 the chicken thighs
- Rinse and pat the chicken thighs dry with a paper towel.
- In a large bowl add the buttermilk, salt, dried garlic, dried onion, black pepper, cayenne pepper, and paprika. Then give it a good whisk.
- Now place the chicken thighs into the buttermilk marinade and submerged them for about 30 minutes and up to 4 hours (the longer, the better).
Make the flour coating
- Meanwhile make the flour dredge by combing all-purpose flour, salt, pepper, and paprika in a large bowl.
- Now dredge the chicken thighs into the flour mixture and place them on a baking sheet to rest for about 30 minutes. This will give an adequate amount of time for the flour coating to adhere to the chicken thighs.
Fry the chicken and finish off in the oven
- Now bring a few inches of corn oil in a heavy-bottomed pot to medium heat (350 degrees F). Now fry the chicken thighs until golden brown on both sides. Then place them on a wire rack with a baking sheet beneath.
- Now finish the chicken thighs in the oven at 380 degrees for 40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. I highly recommend checking for doneness with a meat thermometer.
Made this last night, you made it very easy in your explanations of what to do and why. Excellent recipe.
First time for me ever to fry chicken in oil….I’ve always just baked. What a difference in crunch! Loved it!!
Love the feedback Nancy! Thanks for stopping by.
I really liked the recipe but half my chicken thighs I added Nashville hot seasoning in the flour mixture.
Wonderful recipe! Very flavorful chicken, I only marinated 45 minutes, i’m sure it would be even better the longer I marinated. My only comment for other cooks would be to cook the chicken for 25 minutes in the oven and then check for doneness. I checked at 25 and it was perfect. Another thing I would do differently would be to turn it halfway through, the chicken was a bit soggy on the bottom since the juices were running, but the top was perfectly crunchy and delicious!
Fantastic feedback! Thank you for stopping by.
This was AMAZING! My guy, who isn’t usually a fan of fried chicken loved it! I used Greek yogurt and whole milk in place of the buttermilk, and WOW did marinating make a difference! I cut the thighs in half to cut down on the time needed in the oven (bonus of more of that lovely crispy on the outside). I highly recommend this recipe!!!
Fantastic feedback Kathleen! Thank you so much for stopping by.
Sounds great – your print recipe isn’t working.
Hi Linda, I tested both print buttons from two different sources and they are working for me. I recommend trying to reboot the device you’re using, checking for updates or printing from another source.
Thank you for checking – still doesn’t work for me. I’ve never had this issue before. Just copied the webpage into WORD.
Strange! It could be that your printer has an update to perform?
Could I skip frying these and bake them the whole time?
They won’t get as crispy. If you want to oven-fry, try this recipe: Easy Oven Baked Chicken Drumsticks and use thighs instead.
Can you use boneless skinless chicken thighs
You can, but the chicken will cook must faster.
Can this be modified to where we fry the entire time? I need a good recipe for dinner tonight but I’m short on time with work and not having a wire rack?
Frying the pieces the whole time cold result in burning the outside. Without a rack you could put the chicken directly on foil.
Great recipe! Make buttermilk with any milk. Add a tablespoon or so of an acid, like lemon juice, vinegar. Been done like that successfully forever!😁
Nice! Thanks for the awesome feedback Sue.
Aloha from Hawaii Dina.I am always looking for new and delicious,and easy fried chicken recipies.This recipie fits the bill.Made it today for dinner it was a hit.I substituted,whole milk for buttermilk which I did not have,worked out fine,saved this recipie,because it’s a keeper.Well have a great day,and be safe,Aloha from Hawaii!
That’s awesome Ann all the way from Hawaii! Thank you for sharing.
What a great recipe, so clearly explained and detailed. Trying it tonight as a ‘Fakeaway’ tea for our our family. Thank you
You are so welcome Jenny! Thanks for stopping by.
I came across this recipe while searching how to get completely done fried chicken thighs without getting overly browned coating. I hadn’t thought of frying and finishing them off in the oven. Quick question before making these. Above says marinade for 4 hours but in the recipe it says 30 minutes. How long is it?
Hi Debbie, I’m so sorry for the delayed response. I was following up with the writer of this recipe and post. You should soak in buttermilk at least 30 minutes, but up to 4 hours. Hope that helps!
Best chicken hands down!!!!
Thank you Theresa!
Can I use boneless skinless thighs
You can use boneless chicken, it won’t take as long to cook though.
Suggested bake time reduction on the boneless?
Boneless would probably cook in about 20 minutes and wouldn’t need oven time.
Is the chicken still crispy after you bake it?
The skin gets crispier in the oven as it bakes.
Didn’t have buttermilk, so I used egg, milk and ranch dressing instead of buttermilk! Other then that followed the recipe! Awesome!
Oh that sounds awesome!
Quick hint! If you put 1 tablespoon of vinegar or lemon juice for every 1 cup of regular milk and let sit for 5 mins it turns to buttermilk =)
And you can do this for banana bread too!
Is 350 deg. The proper temp. For frying?
Yes, 350 degrees F.
Best chicken ever. I used chicken breast and it was great.
Nice! Thanks for stopping by.
Hi once in the oven do you cover with foil to keep the Chicken from drying out?
No, the breading will help to keep it moist and juicy.