Southern Fried Chicken Thighs

Southern fried chicken thighs
The Spruce
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 10 chicken thighs (10 servings)

A low-fat Southern fried chicken? Yes! And that's compared to other fried chicken recipes, not celery sticks! By using skinless chicken thighs, a low-fat buttermilk coating, and frying quickly in hot oil, this Southern fried chicken is significantly lower in fat than the traditional fried chicken recipes.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Fried Chicken Thighs Recipe ingredients
     The Spruce
  2. In a mixing bowl combine the chicken, buttermilk, paprika, cayenne, and half the salt and black pepper. Mix well and refrigerate for 2 hours to marinate.

    Fried Chicken Thighs Recipe
     The Spruce
  3. Add the flour, and remaining salt and black pepper, to a baking dish. Using tongs, remove the chicken, 2 to 3 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.

    Fried Chicken Thighs Recipe
     The Spruce
  4. When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy frying pan. Over a medium-high flame, heat the oil to 375 F.

  5. Test the oil, then add the chicken and cook for 7 to 8 minutes per side, until the outside is browned and the meat is cooked through.

    Fried Chicken Thighs Recipe
     The Spruce
  6. Serve immediately, or hold in a warm oven if doing in batches.

    Fried Chicken Thighs Recipe
     The Spruce
  7. Enjoy!

Tip

  • To test if the oil is hot enough, drop a small piece of​ the coating from the chicken into the oil. The coating will bubble and begin to fry. This is the perfect temperature to fry in.