How Long Should You Fry Boneless, Skinless Chicken Thighs for Perfectly Cooked and Crispy Results?

When done right, frying boneless, skinless chicken thighs can make them very juicy, flavorful, and crispy. But getting the frying time right is important to make sure the chicken doesn’t get undercooked while still getting a tasty golden-brown outside. For how long should you fry boneless, skinless thighs until they are done? Let’s do it step by step.

Getting Started – Key Tips for Prepping Boneless, Skinless Thighs

Setting the chicken up correctly before adding the oil is important to make sure it fries evenly and gets that desired crispy coating.

• Cut off any extra skin or fat. Some fat is good for flavor and moisture, but too much can make the food splatter.

• Pound to an even thickness: Flattening with a mallet or rolling pin enables uniform cooking.

• Generously season Salt, pepper and spices like garlic powder, paprika and onion powder add big flavor.

• Marinade or brine: Soak meat in buttermilk, yogurt, or a simple salty brine for 30 minutes to make it extra juicy and tender.

• Bread for crunch: For ultimate crispiness, dredge in flour, dip in egg wash, then coat in breadcrumbs or panko.

Frying Process – Maintaining Oil Temperature is Key

Once the chicken is prepped, it’s time to fry. But dropping the thighs into hot oil isn’t enough. There are a few crucial factors:

• Oil type: Go for high smoke-point oils like canola, peanut or vegetable oil. They withstand high heat without imparting off-flavors.

• Temperature: Maintain oil at 350°F. This prevents greasiness from cool oil and burning from overly hot oil. Use a thermometer.

• Don’t overcrowd: Fry in batches. Overcrowding drops the temperature and leads to uneven cooking.

• Monitor color/temp: Check for golden-brown color and 165°F internal temperature. This ensures doneness without over-frying.

• Drain and rest: Drain on a wire rack then let sit for a few minutes to allow juices to redistribute.

How Long to Fry Boneless, Skinless Chicken Thighs to Perfection

Now for the key question – frying time. When using 350°F oil and 1⁄2 to 3⁄4 inch thick boneless, skinless thighs, aim for:

• 6-8 minutes per side. This yields a total fry time of 12-16 minutes.

• 8-10 minutes per side for larger or thicker thighs. Total time of 16-20 minutes.

• 10-12 minutes per side if thighs are on the bone or have skin on. Total of 20-24 minutes.

These times allow the exterior to crisp up beautifully while the interior cooks through to a safe 165°F. If thighs are extra thick, bang them with a mallet to flatten slightly before frying.

Always rely on an instant-read thermometer for doneness rather than just frying time, as thickness can vary. Remove thighs from oil at 165°F for juicy, perfectly cooked chicken.

Common Problems and Quick Fixes

Frying chicken thighs does take some finesse. Here are quick solutions to the most common issues:

• Thighs frying unevenly: Oil temperature too low or pieces different sizes. Pound to even thickness.

• Burnt exterior, raw inside: Oil too hot. Lower heat and fry longer at reduced temp.

• Soggy coating: Oil not hot enough before adding chicken. Let it fully preheat.

• Sticking to pan: Don’t overcrowd pan. Let oil fully reheat between batches.

• Losing crispness: Allow cooked thighs to rest before serving, and don’t tightly stack.

Cooking Variations – Alternative Methods

While frying yields unbeatable crispy chicken, you can also cook boneless, skinless thighs using these quick alternatives:

• Pan-searing: Get a sear in a hot skillet in just 4-6 minutes per side.

• Grilling: Grill over direct medium heat for 8-12 minutes, flipping occasionally.

• Broiling: Broil 3-4 inches from heat for 12-14 minutes until browned and 165°F.

• Baking: Bake at 400°F for 22-28 minutes on a sheet pan until cooked through.

• Air frying: Air fry at 400°F for 15-18 minutes, flipping halfway. Yields crispy results.

• Slow cooker: Cook LOW for 4-6 hours or HIGH for 2-3 hours in sauce or broth.

Serving Up Fabulous Fried Boneless, Skinless Thighs

Now that you’ve mastered frying boneless thighs, it’s time to dig in! Serve your crispy chicken with any of these sensational sides:

• Classic favorites like mashed potatoes, coleslaw, biscuits or mac and cheese

• Fresh, colorful salads with vinaigrettes, yogurt or green goddess dressing

• Savory roasted veggies including potatoes, Brussels sprouts, broccoli or cauliflower

• Simple grains like rice, quinoa, couscous or pasta

Don’t forget dipping sauces! Ranch, honey mustard, BBQ sauce and blue cheese dressing all pair fantastically. Slice thighs and add to sandwiches and wraps too.

So grab a pack of boneless, skinless thighs and fry up a storm! Just 12-16 minutes yields perfectly cooked chicken with an incredibly crispy, flavorful crust. Adjust frying times up or down based on thickness. Rely on an instant-read thermometer for foolproof doneness. Now go enjoy these easy yet insanely delicious fried chicken thighs!