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My review
Easy Skinless Fried Chicken Thighs
14
Silvia
"A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad."
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Ingredients
35 m servings 483Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
- Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
- 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.
Footnotes
- 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
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Reviews
Read all reviews 4Most helpful
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7/26/2017
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 ...
3/22/2017
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.
7/27/2017
Good, quick, easy for a weeknight dinner. Also tasty as cold leftovers with a side of cole slaw.
6/15/2017
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...