Crispy Fried Chicken Thighs Recipe Easy Extra Crunchy and Perfect
This recipe delivers extra crispy fried chicken thighs with a long-lasting crunch and juicy meat inside. Perfect for quick weeknight meals or gatherings, it uses simple pantry staples and a double dredge technique for unbeatable crispiness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 1 cup buttermilk (or plain yogurt diluted with milk)
- 1 ½ cups all-purpose flour (King Arthur brand recommended)
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon salt (divided)
- 1 teaspoon black pepper (divided)
- 2 teaspoons paprika (smoked paprika works well)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil or peanut oil for frying (enough to fill pan about 2 inches deep)
Instructions
- Marinate the chicken: In a large bowl, combine 1 cup buttermilk with half the salt and half the pepper. Submerge chicken thighs skin side down. Cover and refrigerate for at least 1 hour or up to overnight. (30 minutes if pressed for time.)
- Prepare the dry dredge: In a separate large bowl, mix all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, and remaining salt and pepper until evenly combined.
- Heat the oil: Pour vegetable or peanut oil into a large heavy-bottomed skillet or cast iron pan to a depth of about 2 inches. Heat oil to 350°F (175°C) using a deep-fry thermometer.
- Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the dry mixture, pressing lightly. For extra crunch, dip coated chicken back into buttermilk briefly, then again in the flour mixture for a double dredge.
- Fry in batches: Carefully place chicken thighs skin side down into hot oil without overcrowding. Fry about 8-10 minutes per side, turning gently, until internal temperature reaches 165°F (74°C) and crust is golden brown and crackly.
- Drain and rest: Transfer fried chicken to a wire rack over a baking sheet. Rest for 5-10 minutes to keep crust intact and allow juices to redistribute.
- Serve warm or at room temperature. To re-crisp, warm in a 350°F (175°C) oven for 5 minutes before serving.
Notes
Maintain oil temperature at 350°F for best crispiness. Double dredging with buttermilk and flour mixture creates extra crunchy crust. Rest chicken on wire rack to avoid sogginess. Avoid overcrowding pan to keep oil temperature steady. For gluten-free, substitute all-purpose flour with rice flour and cornstarch. For dairy-free, skip buttermilk or use coconut milk with lemon juice or vinegar.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320350
- Sodium: 500600
- Fat: 2225
- Carbohydrates: 1012
- Protein: 2225
Keywords: fried chicken, crispy chicken thighs, extra crunchy fried chicken, comfort food, easy fried chicken, double dredge, buttermilk fried chicken