Fried Boneless Chicken Thighs

Name: Fried Boneless Chicken Thighs
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 boneless chicken thighs (or any other part of chicken); 1 cup flour (this is for breading chicken, you can use more); 1/2 cup corn meal; 3-4 eggs; 1/3 cup milk; Hot sauce; Oil for frying

aprilRae @cook_4658314

Virginia

Just because youre on a budget dont mean you cant have great food. All you need is a little patience & you can have crispy, pan fried chicken any night of the week! I used boneless chicken thighs, tho any cut of chicken works.

aprilRae @cook_4658314

Saved

Ingredients

60 mins

4 servings

8boneless chicken thighs (or any other part of chicken)
1 cupflour (this is for breading chicken, you can use more)
1/2 cupcorn meal
3-4eggs
1/3 cupmilk
Hot sauce
Oil for frying

Saved

Steps

60 mins

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.