These fried chicken thighs are a tasty variation on Southern-fried battered chicken with fewer calories. Serve with cornbread and cucumber salad.
Ingredients
- corn oil: 1 cup (or as needed)
- all-purpose flour: 0.5 cup
- salt: 2 tsp
- ground black pepper: 0.5 tsp
- paprika: 0.5 tsp
- garlic powder: 0.5 tsp
- skinless chicken thighs: 8 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well. Dotdash Meredith Food Studios
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Pat chicken thighs dry with paper towels. Add to flour mixture in the plastic bag; seal the bag and shake until thoroughly coated. Dotdash Meredith Food Studios
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Fry chicken in hot oil, turning occasionally, until deep golden brown, about 20 minutes. Drain on a paper towel-lined plate. Dotdash Meredith Food Studios
