Classic Fried Chicken Thighs

Finding a foolproof way to cook juicy, crispy fried chicken thighs at home can feel impossible. After all, getting that perfect golden crust while keeping the meat tender inside is tricky enough without worrying about oil temperature, timing, or ending up with a greasy mess on your stovetop.

Fortunately, this fried chicken thigh recipe takes all the guesswork out of the process. It’s straightforward enough for busy weeknights, uses simple ingredients you probably already have, and delivers restaurant-quality results every single time.

What Kind of Chicken Thighs Should I Use?

For the best fried chicken, you’ll want to stick with bone-in, skin-on chicken thighs rather than boneless or skinless varieties. The bone helps the meat stay juicy during cooking, while the skin gets crispy and golden when fried properly. You can use either fresh or frozen thighs, but if you’re starting with frozen, make sure they’re completely thawed before you begin marinating. When shopping, look for thighs that are roughly the same size so they’ll cook evenly, and don’t worry if they seem a bit fatty – that’s what makes them so flavorful and tender.

Options for Substitutions

This fried chicken recipe is pretty forgiving when it comes to swaps and substitutions:

• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
• Chicken thighs: While thighs give you the juiciest results, you can definitely use drumsticks, wings, or even bone-in chicken breasts. Just adjust cooking times – breasts will cook faster than thighs.
• Corn oil: Any neutral oil with a high smoke point works great – try vegetable oil, canola oil, or peanut oil. Avoid olive oil as it burns at high temperatures.
• All-purpose flour: You can substitute with self-rising flour (just reduce the salt in the coating by half) or use a gluten-free flour blend if needed.
• Spices: Feel free to adjust the heat level by reducing or omitting the cayenne pepper. You can also add other spices like dried thyme, oregano, or even a pinch of brown sugar for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying chicken thighs is not maintaining the right oil temperature – if it’s too hot (over 375°F), your chicken will burn on the outside while staying raw inside, and if it’s too cool (under 325°F), you’ll end up with greasy, soggy coating.

Another common error is overcrowding the pan, which drops the oil temperature and prevents that crispy crust from forming, so fry in batches of 3-4 thighs at most.

Don’t skip the buttermilk marinating step or rush it – at least 2 hours (or overnight) helps tenderize the meat and creates better flavor, and always let the chicken come to room temperature for 30 minutes before frying for more even cooking.

Finally, resist the urge to flip too early or too often – let each side cook undisturbed for about 6-8 minutes until golden brown, and use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part.

What to Serve With Fried Chicken Thighs?

Fried chicken thighs are perfect with classic Southern sides like creamy mashed potatoes and gravy, coleslaw, and buttery biscuits that can soak up all those crispy, flavorful drippings. Mac and cheese is another crowd-pleaser that pairs beautifully with the crispy, seasoned coating on these thighs. For something a bit lighter, try serving them with a fresh cucumber salad or some honey-drizzled cornbread on the side. Don’t forget about green beans or corn on the cob if you want to add some veggies to round out the meal!

Storage Instructions

Keep Fresh: Store your leftover fried chicken thighs in the refrigerator for up to 3-4 days in an airtight container or wrapped in foil. Let them cool completely before storing to keep that crispy coating from getting too soggy. I like to place a paper towel in the container to absorb any extra moisture.

Freeze: These chicken thighs freeze really well for up to 3 months! Wrap each piece individually in plastic wrap, then place them in a freezer bag. This way you can grab just what you need for a quick meal later on.

Reheat: To get that crispy skin back, reheat in a 375°F oven for about 15-20 minutes until heated through. Skip the microwave if you can – it’ll make the coating soft and chewy. If you’re reheating from frozen, add an extra 10-15 minutes to the oven time.

Preparation Time	30-240 minutes
Cooking Time	50-60 minutes
Total Time	80-300 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 200-220 g
• Fat: 230-250 g
• Carbohydrates: 300-320 g

Ingredients

For the marinade:

• 1 pint buttermilk
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 3 lb bone-in, skin-on chicken thighs

For the flour coating:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp paprika

For frying:

• Corn oil for deep-frying

Step 1: Prepare and Marinate the Chicken

• 3 lb bone-in, skin-on chicken thighs
• 1 pint buttermilk
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp paprika

Pat the chicken thighs dry with a paper towel to remove excess moisture.

In a large bowl, combine the buttermilk, 1 teaspoon salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and 1 teaspoon paprika.

Whisk everything together until well mixed.

Submerge the chicken thighs in the buttermilk mixture, making sure each piece is thoroughly coated.

Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.

Step 2: Prepare the Flour Dredge

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp paprika

While the chicken is marinating, make the flour dredge.

In a large bowl, combine the all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon paprika.

Mix thoroughly to ensure the seasonings are evenly distributed throughout the flour.

I like to whisk the dry ingredients together so the coating is balanced on every piece.

Step 3: Dredge and Rest the Chicken

• marinated chicken thighs from Step 1
• flour dredge from Step 2

Remove the marinated chicken thighs from the buttermilk mixture (from Step 1), allowing any excess marinade to drip off.

Dredge each thigh in the seasoned flour mixture (from Step 2), pressing lightly to ensure the coating adheres evenly on all sides.

Gently shake off any excess flour and place the dredged chicken pieces on a baking sheet.

Let the coated chicken rest at room temperature for about 30 minutes; this helps the flour coating cling better during frying.

Step 4: Preheat Oven and Prepare Frying Setup

• corn oil for deep-frying

Preheat your oven to 380℉ (193℃).

Place a wire rack over a baking sheet and set aside; this will be used after frying to keep the chicken crisp.

Meanwhile, fill a large, heavy-bottomed pot with a few inches of corn oil, making sure there’s enough to submerge the chicken pieces, but do not fill more than halfway up the pot.

Place the pot over medium-high heat and bring the oil to 350℉ (177℃), using a deep-fry thermometer for best accuracy.

Step 5: Fry and Finish the Chicken

• dredged chicken thighs from Step 3

Carefully add the dredged chicken thighs (from Step 3) to the hot corn oil, working in batches to avoid overcrowding the pot.

Fry each piece for several minutes on both sides, until the crust is golden brown and crunchy.

Once browned, transfer the fried chicken thighs to the wire rack over the baking sheet you prepared in Step 4.

After frying all the chicken, place the baking sheet in the preheated oven and bake for about 40 minutes, or until the internal temperature of the chicken reaches 165℉ (74℃).

I highly recommend checking for doneness with a meat thermometer for safe and juicy chicken.

Step 6: Rest and Serve

Let the fried chicken cool on the wire rack for 5-10 minutes before serving.

This allows the juices to redistribute and the coating to set, resulting in crispier and juicier chicken.

For a little extra flavor, I sometimes finish with a light sprinkling of flaky salt right before serving.