Fried Boneless Chicken Thighs. Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust and… If you've never cooked boneless, skinless chicken thighs, it's time to hop on the bandwagon! Our easy, quick boneless chicken thigh recipe. These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown!

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Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust and… If you've never cooked boneless, skinless chicken thighs, it's time to hop on the bandwagon! Our easy, quick boneless chicken thigh recipe. These pan-fried boneless skinless chicken thighs are so juicy, tender and golden-brown!

Alright, don't linger, let's approach this fried boneless chicken thighs formula with 7 components which are undoubtedly easy to receive, and we have to process them at the very least through 10 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Fried Boneless Chicken Thighs:

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

Properly Clean and Wash Chicken then Pat Dry. Lighty Sprinkle with Salt and Pepper on Both Sides, Set Aside. Combine Dry Ingredients in a Large Bowl w/ Lid. Combine Eggs, Milk and Tabasco in a Separate Med Bowl, Whisk Together.

Fried Boneless Chicken Thighs instructions:

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..

Add Chicken to Flour Mixture One at a Time Coating Both. These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake Oh yeah, another thing - our chicken was boneless as well, so it had quite a bit of surface area and it. This boneless chicken thigh recipe makes super tender, succulent, and very flavorful chicken thighs. These boneless chicken thighs are crazy popular in our family, especially with the kids.

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