Ingredients35 m servings 483 cals
- 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.
- 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.
Per Serving: 483 calories; 23.3 g fat; 22 g carbohydrates; 43.6 g protein; 149 mg cholesterol; 1302 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.
Good, quick, easy for a weeknight dinner. Also tasty as cold leftovers with a side of cole slaw.