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Crispy deep-fried chicken thighs
Victoria Haneveer

Deep-Fried Boneless Chicken Thighs

Boneless chicken thighs are seasoned, dipped in a Tabasco egg mixture, coated twice with flour and deep-fried until crisp and safely cooked through.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 5 boneless skinless chicken thighs
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons Tabasco sauce
  • 3 large eggs
  • ¼ cup (60 ml) milk
  • Neutral oil suitable for deep-frying, as needed

Equipment

  • Deep fryer
  • 2 bowls
  • Instant-read meat thermometer

Method
 

  1. Preheat the oil in a deep fryer to 325°F (170°C).
  2. Sprinkle the salt and black pepper over both sides of the chicken.
  3. Whisk the milk, eggs and Tabasco sauce together in a bowl. Put the flour in a second bowl.
  4. Dredge one chicken thigh in the flour and shake off the excess. Dip it in the egg mixture, then dredge it in the flour again. Shake off the excess coating.
  5. Repeat with the remaining thighs.
  6. Fry the chicken for 7 minutes. Turn each piece over and fry for about 5 minutes more.
  7. Check the thickest part of every piece with an instant-read thermometer. The chicken must reach at least 165°F (74°C).
  8. Drain the chicken and serve hot.

Notes

  • Fry in batches if needed so the oil temperature doesn't drop sharply.
  • Don't rely on clear juices as the doneness test. Check the internal temperature.