FRIED CHICKEN THIGHS RECIPE RECIPES

EASY SKINLESS FRIED CHICKEN THIGHS RECIPE | ALLRECIPES

Easy Skinless Fried Chicken Thighs Recipe | Allrecipes image

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

Provided by Silvia

Categories Meat and Poultry Chicken Fried Chicken Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

½ cup all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
8 skinless chicken thighs
1 cup corn oil, or as needed

Steps:

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.

Nutrition Facts : Calories 482.8 calories, CarbohydrateContent 22 g, CholesterolContent 149.4 mg, FatContent 23.3 g, FiberContent 1 g, ProteinContent 43.6 g, SaturatedFatContent 6.3 g, SodiumContent 1302.2 mg, SugarContent 1 g

FRIED CHICKEN THIGHS WITH SPICY SLAW | GLUTEN-FREE FRIED ...

Fried Chicken Thighs With Spicy Slaw | Gluten-Free Fried ... image

Michael Symon shares his "flour-free" (gluten-free) fried chicken that's so crunchy, your next-door neighbors might hear you eating!

Provided by Michael Symon

Number Of Ingredients 23

Ingredients

2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup thinly sliced red cabbage
½ cup grated carrot
1 small jalapeno
seeded and thinly sliced
1 scallion
thinly sliced
1 tablespoon white sesame seeds
¾ cup cornstarch
1 ½ teaspoons baking powder
4 boneless
skinless chicken thighs
Peanut oil
for frying
¼ cup rice flour
1 teaspoon ground turmeric
½ teaspoon smoked paprika
2 tablespoons vodka
1/3 cup water or seltzer

Steps:

In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
Season with a pinch of salt and a twist of pepper
Add the cabbage, carrot, jalapeno, and scallion and toss to combine
Add the sesame seeds and refrigerate the slaw until needed
In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
Season both sides of the chicken with a few pinches of salt and twists of pepper
Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
Shake off the excess
Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
Set over medium-high heat and heat oil to 360°F
In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
Add the vodka and water or seltzer and stir until no lumps remain
Let stand for 1 minute
When the oil is hot, dip the chicken into the batter and allow the excess to drip off
Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
Remove using a slotted spoon and drain on a plate lined with paper towels
Season with a few pinches of salt
Serve immediately with the slaw

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