Are you looking for recipe inspiration? Fried Boneless Chicken Thighs special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Fried Boneless Chicken Thighs What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Fried Boneless Chicken Thighs, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Fried Boneless Chicken Thighs delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Fried Boneless Chicken Thighs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fried Boneless Chicken Thighs estimated approx. 60 mins.

Well, this time, let's try it, and vary the Fried Boneless Chicken Thighs yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Fried Boneless Chicken Thighs using 7 ingredient type and 10 manufacturing steps. Here's how to make the dish.

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.

Ingredients and spices that need to be prepared to make Fried Boneless Chicken Thighs:

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

Steps to make a 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.