Fried Boneless Chicken Thighs. Enjoy A Taste Of Italy With This Delicious Chicken Parmesan. Add chicken thighs and cover skillet with a spatter guard. Drain on a plate lined with paper towels.

While these chicken thighs are not deep-fried, they surely taste like they are. Fried chicken is a delicious dinnertime treat that's always a hit. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food. You can have Fried Boneless Chicken Thighs using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Fried Boneless Chicken Thighs

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

Homestyle Country Fried Boneless Chicken Thighs Bon Appetite! Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Boneless, skinless chicken thighs are a good option to consider when you're tight on time.

step by step Fried Boneless Chicken Thighs

Lay your chicken in a bowl & season with salt and pepper, i use season salt..
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..
Put flour & corn meal in a zip lock bag along with pepper and salt..
Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash..
When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well..
Now take that same piece of chicken and dip it in the egg wash, covering it completely..
And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken..
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..
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..
*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..

They also can dry out more quickly. Be mindful to check the temperature on boneless, skinless thighs a bit sooner than the recipe calls for just to ensure you don't overcook it. These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown! Boneless skinless chicken thighs are a staple in my kitchen, I always have a package of them in a freezer. I often bake them in the oven (see my baked chicken thighs recipe), and my second most common way of cooking them is pan-frying.