Crispy Chicken Thighs
Crispy on the outside and tender in the center, this crispy chicken thigh recipe is the ultimate dinner. Top with a dollop of silky plum sauce for the perfect weeknight meal. Enjoy this easy dinner recipe with a side of fettuccine pasta or white rice. For a lower carb option, try my simple side salad. No matter what, these crispy chicken thighs are guaranteed to be a hit.
About this recipe
Crispy chicken thighs are such a comforting meal. The meat is a little fatter which adds so much flavor to this dish. Plus, chicken thighs are largely made of dark meat which tends to be very tender when cooked. It also is easier to reheat the next day. If you don’t have chicken thighs handy, chicken breasts will work well too.
To take this crispy chicken thighs recipe to the next level, please make a batch of this silky plum sauce. It’s made from simple ingredients and is absolutely delicious. The tangy sweet sauce tastes so good with the juicy thighs. Plus, any extra plum sauce can be stored in your refrigerator covered for three to four days. Enjoy this on crispy tofu or blackened tuna or salmon for another fabulous meal. You can use my homemade blackening seasoning recipe that can be found here.
How to fry chicken thighs
Let the skinless, boneless chicken thighs rest at room temperature for 10-15 minutes before breading. Add the flour, salt and pepper to one plate, whisked egg to the second plate and panko parmesan mixture to the third plate. Start by dredging the chicken through the flour, followed by the whisked egg, then the panko mixture. Ensure it is well coated each time. Heat vegetable oil in a pan. Once it is hot but not smoking, add the chicken. sear until golden brown on both sides. Bake for an addiotnal 20 minutes to ensure doneness. You’ll want the internal temperature to reach 165 degree Fahrenheit. Serve warm with homemade plum sauce.
This recipe makes four crispy chicken thighs. Please see below for nutritional information. Please note, it does not include the oil for frying.
Storage
Store any leftover chicken thighs in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more chicken recipes? Try my spinach artichoke bake with chicken meatballs. Or spice things up with my whole roasted harissa chicken.
Crispy Chicken Thighs
Ingredients
Crispy Chicken Thighs
- 1.5 lbs. chicken thighs, about 4 thighs, boneless skinless
- salt and pepper, season the thighs
- ½ cup AP flour, all-purpose flour
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- ¼ cup vegetable oil, for frying the chicken
Equipment
- 4 plates
- 11-inch cast iron skillet
Instructions
- Preheat the oven to 400 degrees.
- Grab a baking tray and set it aside.
Prepare the breading station:
- Grab four plates. Add AP flour, salt and pepper to the first plate.
- Add the whisked eggs on the second plate.
- Finally, add the panko breadcrumbs and parmesan cheese to the third plate. Mix well.
- Remove the chicken thighs from the package.
- Dredge them first through the flour. Making sure each piece is well coated.
- Next, you’ll dredge them through the egg wash.
- Finally, you will dredge them through the panko breadcrumb mixture.
- Make sure each thigh is well coated. Place the breaded thighs on the fourth plate. Set aside.
- Heat a cast iron skillet over medium heat. Add vegetable oil to the skillet.
- Once the oil is hot, but not smoking add the breaded chicken thighs.
- Sear on both sides until the chicken is golden brown.
- Place the chicken on the baking tray and bake in the oven for 20 minutes or until fully cooked through. You'll want it to reach 165 degrees Fahrenheit.
- Serve hot with a side of plum sauce.
