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Easy Skinless Fried Chicken Thighs

Rated as 4.4 out of 5 Stars

"A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad."
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35 m servings 483
Original recipe yields 4 servings


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  1. Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
  2. Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
  3. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 483 calories; 23.3 22 43.6 149 1302 Full nutrition

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Read all reviews 8
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Quick weeknight dinner. I doubled the flour mixture but not the salt; it came out without enough salt! I ate mine with ranch dressing. We liked it! Oh yeah, another thing - our chicken was ...

Overall a good recipe. Mine got a little on the dry side after 20 minutes but other than that I have no complaints. I really liked the flavor of the corn oil in this.

Great recipe! The chicken cooked faster than anticipated (definitely less than 20 mins) so if you want yours to be as juicy as mine was, make sure you do not over cook. Just make sure you seaso...

Turned out great , the family loved it. Quick and easy.

This recipe is a great find and so easy! Didn't think skinless thighs could replicate fried chicken so well. Will now add it to my regular dinner entree rotation library.

My family commented me for making great fried chicken!! Added a bit of Adobo seasoning to my flour mixture the second time i made it in a wk!! Will continue using the recipe

Good, quick, easy for a weeknight dinner. Also tasty as cold leftovers with a side of cole slaw.

A little on the salty side. And I like salt. I doubled the recipe on the flower and stuff cause I didn't think 1/2 cup would coat 8 pieces of big thighs. So instead of 1 teaspoon of salt I doubl...