Crispy Fried Chicken Thighs

Summer and fried chicken…what could be better? I love these Crispy Fried Chicken Thighs, they are easy to make and delicious. I usually make more than I need and use them all week in salads, or serve them topped with guacamole and salsa. 
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Crispy Fried Chicken Thighs:

These Crispy Fried Chicken Thighs are dipped in buttermilk whisked with hot sauce, then dredged in flour with herbs and spices, then fried in olive oil/ghee until golden and crispy!

What to Serve Crispy Fried Chicken Thighs With:

If you are watching your carbs, I suggest serving with  my favorite cauliflower purée pictured above. 

Or, try this chicken with traditional mashed potatoes….

…or, if you’re in the mood for a simple salad, my House Salad!

Delicious and So Easy!

These chicken thighs can be prepped in under ten minutes and cooked in about 16-18 minutes. Enjoy!

What you need:  a 10″ cast iron skillet

Easy to make and delicious. Make more than you need and use all week in salads or protein bowls

Course:

dinner, lunch

Cuisine:

American

Keyword:

chicken thighs, fried chicken

Servings: 4 servings

• 4-5
  boneless, skinless chicken thighs
• 3/4
  cup
  all purpose flour
• 1 1/2
  teaspoons
  good quality sea salt
• 2
  teaspoons
  granulated garlic powder
• 2
  teaspoons
  onion powder
• 1
  teaspoon
  granulated mustard
• 1/2
  teaspoon
  freshly ground black pepper
• 3/4
  cup
  buttermilk
• 2
  tablespoons
  hot sauce
• good quality olive oil and ghee (the amount you use will depend on the size of your skillet. You want enough to cover your entire pan and at least 1/4-1/2 inch deep. Using a 10″ cast iron pan is recommended.

1. In a shallow dish, place flour and all seasonings, whisk until well combined.

2. In another shallow dish, whisk together buttermilk and hot sauce.

3. Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.

4. Heat a cast iron skillet on high heat for two minutes. When pan is hot, add olive oil or ghee, or a combo of the two. I use a combo, for flavor and high heat capabilities. Be sure the oil is at least 1/4- 1/2″ deep. We want crispy chicken!

5. When oil is really hot , turn heat down to medium and gently add chicken pieces. Cook for 8-10 minutes until cooked golden and crispy, flip chicken and cook other side for 8-10 minutes. Use a meat thermometer if you wish, Internal temp should be 160. Or you can just cut into a thigh a visually check to see if it’s cooked through. Serve!

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