Super Juicy Super Crispy Fried Chicken Thighs. This method is a foolproof way to ensure crispy, juicy chicken thighs every single time. Searing the meat skin-side down in a screaming-hot skillet gives it the crispy texture we love so Cooking up a batch of chicken thighs blanketed with super crispy skin is easy, and doesn't even require a recipe. Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken!
A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Crispy, flaky and juicy keto fried chicken fried to absolute perfection using the BEST low carb breading recipe out there. You can have Super Juicy Super Crispy Fried Chicken Thighs using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Super Juicy Super Crispy Fried Chicken Thighs
- It’s of chicken.
- It’s 6 of boneless, skinless chicken thighs.
- You need 2 cup of buttermilk.
- Prepare of chicken coating.
- It’s 1 cup of all-purpose flour.
- You need 1/4 cup of yellow corn meal.
- You need 1/4 cup of cornstarch.
- It’s 1 tbsp of kosher salt.
- It’s 1 1/2 tsp of garlic powder.
- You need 1 1/2 tsp of onion powder.
- You need 1 tsp of chipotle ground powder.
- Prepare 1/2 tsp of albanian dried sage leaves, I used Penzeys brand..
- It’s 1 tsp of paprika.
- It’s of frying.
- You need 48 oz of vegetable oil.
I chose to use chicken thighs because they are super juicy, but you could use chicken breasts, chicken fillet, chicken wings, chicken drumsticks or bone-in chicken. The thighs are super crispy, just as stated, and very moist. I use my cast iron skillet on my outdoor grill side burner. Wipe each piece thoroughly with paper towels before frying.
Super Juicy Super Crispy Fried Chicken Thighs instructions
- Trim off excess fat from chicken..
- Place chicken in a large bowl and pour in buttermilk. Cover and refrigerate chicken for 1 hour..
- In a gallon sized Ziploc bag add in all of the coating ingredients. Zip closed and shake well to combine ingredients thoroughly..
- Add in chicken and zip closed again. Shake vigorously to coat chicken. Let chicken sit in bag while preparing oil..
- In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350°F fahrenheit..
- Cook chicken in two batches. Place three pieces and cook for three-four minutes and then flip. Cook another three-four minutes..
- Drain chicken on a paper towel lined plate while cooking second batch..
- You now have super juicy, super crispy chicken. Enjoy..
- Recipe by taylor68too..
These oven-baked thighs get their crunch from panko: thighs are dipped in tangy buttermilk & toasted panko then oven-baked to juicy, crispy perfection. A buttermilk brine ensures a juicy, tender piece of fried chicken It's super crispy, crunchy, juicy, with a nice spiciness. You can easily make it SUPER spicy by doubling the heat if you dare. I have little kids so I. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food.
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