A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.

Silvia
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.

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  • 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.

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

483 calories; 23.3 g total fat; 149 mg cholesterol; 1302 mg sodium. 22 g carbohydrates; 43.6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2017
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 boneless as well so it had quite a bit of surface area and it wasn't as thick so in 20 min it was quite ready... I took the first batch out after 16 min and finished it in a 350 degree oven turned down to 250. The chicken was done; we like our chicken well done! Read More
(6)
12 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/26/2017
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 boneless as well so it had quite a bit of surface area and it wasn't as thick so in 20 min it was quite ready... I took the first batch out after 16 min and finished it in a 350 degree oven turned down to 250. The chicken was done; we like our chicken well done! Read More
(6)
Rating: 4 stars
07/26/2017
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 boneless as well so it had quite a bit of surface area and it wasn't as thick so in 20 min it was quite ready... I took the first batch out after 16 min and finished it in a 350 degree oven turned down to 250. The chicken was done; we like our chicken well done! Read More
(6)
Rating: 4 stars
03/23/2017
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. Read More
(2)
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Rating: 5 stars
01/03/2019
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 season the meat before coating with batter for more flavor. I used skinless chicken thighs the first time and chicken tenderloins the second. Thanks for the recipe. Read More
(1)
Rating: 4 stars
02/14/2019
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 Read More
Rating: 5 stars
08/01/2019
Turned out great but 20 minutes is a tad too long for boneless skinless chicken thighs. More like 15 minutes. I did as most everyone else & doubled all ingredients as I didn t think a half cup of flour would go very far. I dropped them in flour first then egg & then in the bag of flour. They had a great crust. Don t turn too much or you ll lose the tasty crust!! Family was pleased!!! Read More
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Rating: 5 stars
04/20/2019
Turned out great the family loved it. Quick and easy. Read More
Rating: 4 stars
06/22/2019
I added a pinch of cayenne pepper and it came out great. Read More
Rating: 4 stars
06/15/2017
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 doubled just like everything else. Well I should have put 1 1/2 teaspoon instead and it would have been perfect. Other than that is so easy and delicious. Read More
Rating: 4 stars
07/27/2017
Good quick easy for a weeknight dinner. Also tasty as cold leftovers with a side of cole slaw. Read More