Super Juicy Super Crispy Fried Chicken Thighs. Crispy and Tender Baked Chicken Thighs. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Super Juicy Super Crispy Fried Chicken Thighs This method is a foolproof way to ensure crispy, juicy chicken thighs every single time. Searing the meat skin-side down in a screaming-hot skillet gives it the crispy texture we love so Cooking up a batch of chicken thighs blanketed with super crispy skin is easy, and doesn't even require a recipe. Your family will love these oven-fried chicken thighs, and they couldn't be easier to prepare and bake.

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Crispy and Tender Baked Chicken Thighs. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

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Composition for Super Juicy Super Crispy Fried Chicken Thighs:

Require - chicken.
Need 6 - boneless, skinless chicken thighs.
Provide 2 cup buttermilk.
Prepare - chicken coating.
Need 1 cup all-purpose flour.
Require 1/4 cup yellow corn meal.
Require 1/4 cup - cornstarch.
Require 1 tbsp for kosher salt.
Need 1 1/2 tsp garlic powder.
Need 1 1/2 tsp of onion powder.
Give 1 tsp - chipotle ground powder.
You need 1/2 tsp of albanian dried sage leaves, I used Penzeys brand..
You need 1 tsp paprika.
Require for frying.
Require 48 oz of vegetable oil.

The Panko crumb coating ensures a crispy, crunchy crust Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it. Deliciously crispy skin and juicy inside, oven baked chicken thighs have it all.

Super Juicy Super Crispy Fried Chicken Thighs making process:

Trim off excess fat from chicken..
Place chicken in a large bowl and pour in buttermilk. Cover and refrigerate chicken for 1 hour..
In a gallon sized Ziploc bag add in all of the coating ingredients. Zip closed and shake well to combine ingredients thoroughly..
Add in chicken and zip closed again. Shake vigorously to coat chicken. Let chicken sit in bag while preparing oil..
In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350°F fahrenheit..
Cook chicken in two batches. Place three pieces and cook for three-four minutes and then flip. Cook another three-four minutes..
Drain chicken on a paper towel lined plate while cooking second batch..
You now have super juicy, super crispy chicken. Enjoy..
Recipe by taylor68too..

Chicken thighs and drumsticks should generally be cooked at high temperatures. Just so much easier and neater than frying. The thighs are super crispy, just as stated, and very moist. I use my cast iron skillet on my outdoor grill side burner. Wipe each piece thoroughly with paper towels before frying.

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