These delicious, crispy fried chicken thighs make for a perfect sandwich!
This recipe makes two sandwiches. Divide or multiply all ingredients to make more or less
Chicken & Marinade Ingredients
2 Boneless Skinless Chicken Thighs
1 Cup Buttermilk
Note: If you don't have buttermilk, mix 1 cup regular milk or half and half with 2tbsp lemon juice and allow to sit at room temperature for 5-10 minutes
1 Teaspoon Garlic Powder
1 Teaspoon Black Pepper
1 Teaspoon Kosher Salt (or 3/4 tsp table salt)
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Regular Paprika
1/4 Teaspoon Cayenne Pepper (or to taste)
Breading & Cooking Ingredients
1/2 Cup All Purpose Flour
1/2 Cup Corn Starch
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Teaspoon Smoked Paprika
2 Teaspoons Dry Parsley
1 Teaspoon Baking Powder
Optional: Cayenne Pepper or Hot Paprika to Taste
Frying Oil of Your Choice: Enough to submerge or mostly submerge your chicken while cooking. Amount will depend on your cooking vessel. I recommend Peanut Oil
Spicy Mayo Sauce
1 Tablespoon Mayo
1 Teaspoon Dijon Mustard
Hot Sauce to Taste (I used about 1/2 teaspoon)
Equipment / Supplies
Cast Iron Chicken Fryer, Dutch Oven, or Skillet
Note:If you use a regular skillet be very careful not to overfill with oil or it may splash out or overflow when the chicken is added
Medium Size Bowl
Plastic Wrap or Gallon Ziplock Bag
Kitchen Thermometer
Instructions
Preparing the Chicken & Marinade
In a medium sized bowl, combine the marinade ingredients and stir to incorporate
On your cutting board, cover your Chicken Thighs with plastic wrap or parchment paper and pound to an even thickness, about 1/2 inch. Thinner pieces will cook faster and more evenly
Add the Chicken Thighs to the marinade in the bowl and ensure they are completely coated
Either put a layer of plastic wrap over the bowl or transfer to a gallon ziplock bag
Place in the fridge for at least 4 hours, up to 24. You can cook immediately if you are strapped for time, but they will be much better if given time to marinate
Breading & Cooking
Remove the Chicken from the fridge 30 minutes prior to cooking
Add the cooking oil of your choice to your Chicken Fryer, Dutch Oven, or Skillet, ensuring there is enough oil to cover your chicken, but not so much that it will splash or spill out once the chicken added
Turn your stove to medium heat, if possible place an oven safe kitchen thermometer into the oil and set the temperature alarm for 375 degrees fahrenheit. If you ony have a regular kitchen thermometer check it every few minutes until you've reached cooking temperature
While the oil heats up, mix together your breading ingredients in another medium sized bowl
Once the oil has reached 350 degrees, remove the chicken thighs one at a time from the marinade and dredge in the flour mixture until thoroughly coated
Once the chicken is thoroughly coated, carefully lower the chicken thighs one at a time into the oil with tongs or a frying basket. You may cook more than one at a time, but make sure you don't displace enough oil to spill over the sides, especially if you are using a skillet
Fry for 6-8 minutes, stirring and flipping frequently for even cooking
Note: If you are using an oven thermometer you may notice the temperature drop significantly once the chicken is added. Adjust your stove accordingly to try to keep the temperature as close to 350 degrees as possible
Carefully remove from the oil using tongs or frying basket and place on top of a paper towel on a plate or cutting board, then cover on top with a paper towel as well, to soak up any excess oil
Prepare the buns and toppings of your choice, and enjoy! Need a side? Check out my Oven Baked Potato Chips recipe!
