How to Make Favorite Fried Boneless Chicken Thighs - Free download

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Before you jump to Fried Boneless Chicken Thighs recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to fried boneless chicken thighs recipe. To make fried boneless chicken thighs you need 7 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Fried Boneless Chicken Thighs:

1. Take 8 of boneless chicken thighs (or any other part of chicken).
2. Provide 1 cup of flour (this is for breading chicken, you can use more).
3. You need 1/2 cup of corn meal.
4. Get 3-4 of eggs.
5. Take 1/3 cup of milk.
6. You need of Hot sauce.
7. Use of Oil for frying.

Instructions to make Fried Boneless Chicken Thighs:

1. Lay your chicken in a bowl & season with salt and pepper, i use season salt..
2. Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in..
3. Put flour & corn meal in a zip lock bag along with pepper and salt..
4. Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash..
5. When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well..
6. Now take that same piece of chicken and dip it in the egg wash, covering it completely..
7. And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken..
8. Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp..
9. Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in..
10. *IMPORTANT*** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve..

The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Boneless, skinless chicken thighs are a good option to consider when you're tight on time. They also can dry out more quickly. Be mindful to check the temperature on boneless, skinless thighs a bit sooner than the recipe calls for just to ensure you don't overcook it. Drain the chicken thighs, reserving the marinade.

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