If you love crispy, golden-brown fried chicken but want to make it even better than your favorite fast-food spot, these Crispy Homemade Chicken Thighs are exactly what you need. With a flavorful, well-seasoned crust and juicy, tender meat, this recipe will satisfy your fried chicken cravings—without a trip to KFC.
I love this recipe because it’s easy, packed with flavor, and delivers the perfect crunch every time. Whether you’re making it for a family dinner, game-day feast, or a weekend treat, these fried chicken thighs will disappear fast!
Let’s get into how you can make crispy, better-than-KFC fried chicken at home.
Why You’ll Love This Recipe
- Crispy and flavorful – The perfect golden-brown crust with a juicy center.
- Better than fast food – No additives, just homemade goodness.
- Perfectly seasoned – A blend of herbs and spices for bold flavor.
- Great for any occasion – Serve with mashed potatoes, coleslaw, or biscuits!
Ingredients You’ll Need
(Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Marinate Time: 1 hour)
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
For Frying:
- 2 cups vegetable oil (for deep frying)
How to Make Crispy Homemade Chicken Thighs
1. Marinate the Chicken
In a bowl, mix buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken thighs, making sure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
2. Prepare the Breading
In a shallow dish, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge the Chicken
Remove the chicken from the marinade, letting the excess buttermilk drip off. Coat each thigh thoroughly in the flour mixture, pressing the breading onto the chicken to ensure a thick, crispy coating.
4. Heat the Oil
In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to keep the temperature steady.
5. Fry Until Crispy and Golden
Carefully place the chicken thighs in the oil, frying in batches if needed. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the outside is golden brown and crispy.
6. Drain and Rest
Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil (this keeps it crispy). Let it rest for 5 minutes before serving.
My Best Tips for Extra-Crispy Chicken
- Use cornstarch – It makes the coating extra crispy.
- Marinate longer – Buttermilk tenderizes the chicken and enhances flavor.
- Press the flour mixture onto the chicken – This ensures a thick, crunchy crust.
- Let the oil reheat between batches – If the temperature drops, the chicken won’t fry properly.
What to Serve with Crispy Chicken Thighs
These chicken thighs are delicious on their own, but pair them with these classic sides:
- Mashed potatoes and gravy – A comforting classic.
- Coleslaw – The fresh crunch balances the richness.
- Biscuits or cornbread – Perfect for soaking up juices.
- Mac and cheese – The ultimate Southern side.
FAQs
Can I make this in an air fryer?
Yes! Preheat your air fryer to 375°F, spray the chicken with oil, and cook for 15-18 minutes, flipping halfway through.
Can I bake these instead of frying?
Yes! Bake at 400°F for 35-40 minutes, flipping halfway, until crispy and fully cooked.
How do I store and reheat leftovers?
Store in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to keep the crust crispy.
These Crispy Homemade Chicken Thighs are juicy, crunchy, and packed with flavor—even better than KFC! Whether you serve them with classic sides or on their own, they’re guaranteed to impress.
Give them a try and let me know how they turn out!
This Homemade Fried Chicken Thigh Recipe is Crunchier Than Fast Food
Ingredients
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 4 chicken thighs, bone-in and skin-on
- 2 cups all-purpose flour
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk and salt. Add the chicken thighs and ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In another bowl, mix together the flour, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Remove the chicken from the buttermilk and allow excess to drip off. Dredge each thigh in the seasoned flour mixture, ensuring even coverage.
- Carefully place the chicken into the hot oil and fry for 10-12 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack to drain excess oil. Let it rest for a few minutes before serving.
Leave a Reply