Crispy Fried Chicken Thighs (Easy Pan-Fried Recipe)

This fried chicken thighs recipe is one I keep coming back to—it’s that good. I combined the breading from my Southern fried chicken with the cooking technique from my crispy fried chicken breast to create the ultimate chicken thigh recipe. The result is juicy, flavorful meat with an irresistibly crunchy, golden brown coating. These crispy fried chicken thighs are everything you love about comfort food, and this recipe makes it simple to bring restaurant-quality fried chicken to your own kitchen.

Why I Love This Fried Chicken Thighs Recipe

There are a lot of fried chicken recipes out there, but this one stands out in the best way possible. What makes this fried chicken thighs recipe special is that it combines the best of both worlds: the juicy tenderness of chicken thighs and the crunch of perfectly seasoned fried breading.

The magic is in the ingredients I use and in the technique. The buttermilk marinade not only tenderizes the chicken but also infuses it with rich flavor, while a blend of paprika and cayenne adds just the right amount of heat without being overwhelming. Letting the dredged chicken rest before frying ensures the breading adheres tightly and fries up into that extra crispy crust every time.

These crispy fried chicken thighs taste just like your favorite takeout, but fresher, hotter, and even better because they’re made at home. For that reason, this has become one of my go-to comfort food recipes whenever I’m craving buttermilk fried chicken. Serve it with these Cracker Barrel biscuits or Southern fried cornbread, and it's sure to be a hit with family and friends.

Ingredients You’ll Need

For the Buttermilk Marinade:

• 3 cups buttermilk
• 1 teaspoon salt
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 lbs boneless, skinless chicken thighs

For the Flour Breading:

• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon paprika

For Frying:

• Corn oil (or another neutral, high-smoke-point oil)

How To Make Fried Chicken Thighs

Step 1: Marinate the Chicken

Pat chicken thighs dry with paper towels. In a large bowl, whisk together buttermilk, salt, garlic powder, onion powder, black pepper, cayenne, and paprika. Submerge the chicken and marinate for 30 minutes to 4 hours.

Step 2: Prepare the Flour Breading

In a separate large bowl, mix the flour, salt, black pepper, and paprika until combined in one mixture.

Step 3: Dredge the Chicken

Remove chicken from the marinade, letting excess drip off. Coat thoroughly in flour mixture, pressing lightly to help the breading stick. Shake off excess flour and place on a baking sheet.

Step 4: Rest the Coated Chicken

Let the coated thighs rest for 30 minutes. This step allows the breading to hydrate slightly and adhere better during frying.

Step 5: Fry Until Crispy

Heat oil in a heavy skillet to 325°F (165°C). Fry chicken thighs for 3–4 minutes per side, until golden brown and crisp, and the internal temperature reaches 165°F (74 °C).

Step 6: Rest and Serve

Transfer to a wire rack to drain. Serve hot with your favorite dipping sauce or sides.

Expert Tips To Make The Best Fried Chicken Thighs

• Dry the chicken first. Moisture prevents breading from sticking. Patting the thighs dry before marinating helps the buttermilk cling evenly.
• Buttermilk makes the difference. The lactic acid in buttermilk tenderizes chicken and carries seasonings deep inside. Marinating for at least 30 minutes is essential, but 4 hours yields maximum flavor.
• Don’t skip the rest after dredging. Allowing the coated chicken to sit for 30 minutes before frying is key. The flour hydrates slightly, forming a paste that clings to the meat and fries into a cohesive, crunchy crust instead of flaking off.
• Use cornstarch for extra crunch (optional). For an even crispier crust, replace ¼ cup of flour with cornstarch in the dredge. Cornstarch reduces gluten development and creates a lighter, shatter-crisp bite.
• Fry at the right temperature. 325°F is the sweet spot—hot enough to crisp the coating, but low enough to cook thighs through without burning the outside. A kitchen thermometer ensures consistent results.
• Fry in batches. Overcrowding the pan lowers oil temperature, leading to greasy chicken. Fry 3–4 pieces at a time and reheat the oil between batches.
• Rest fried chicken on a rack, not paper towels.
  A cooling rack over a baking sheet allows airflow, so the crust stays crisp. Paper towels trap steam and soften the coating.
• Season after frying if needed. Sprinkle with a pinch of flaky salt right out of the oil to amplify flavor.

Fried Chicken Thighs FAQs

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken thighs are naturally juicier and more forgiving. If substituting with breasts, pound them to an even thickness so they cook evenly, and watch closely to avoid drying them out.

How do I know the chicken is done?

The safest way is to use a meat thermometer. Chicken is fully cooked at 165°F (75°C). For thighs, the meat should feel firm yet still juicy, with no pink in the center and juices running clear.

Can I double dredge for extra crunch?

Absolutely. For extra crispy fried chicken thighs, dip the chicken back into the buttermilk marinade, then dredge again in flour before frying. This creates a thicker breading that fries up super crunchy.

Can I make these ahead of time?

Fried chicken is best served fresh, but you can make it ahead and reheat it. Cook it in advance and store it in an airtight container in the fridge once it cools. To restore crispiness, place the chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 10–12 minutes. Avoid microwaving—it makes the breading soggy.

What’s the best oil for frying chicken?

Choose a neutral, high–smoke point oil like peanut oil, canola oil, or corn oil. These oils heat well and won’t overpower the flavor. Avoid olive oil, which burns at frying temperatures.

What’s the best way to store and reheat fried chicken?

Store leftover fried chicken in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat in a 350–375°F oven until hot and crispy. You can also reheat in an air fryer at 375°F for 4–5 minutes.

Can I make oven-fried chicken thighs?

Yes! While they won’t get quite as crispy as pan-fried, you can make delicious oven-fried chicken thighs at home with this recipe. After dredging the chicken, place the thighs on a wire rack set over a baking sheet and spray or brush them lightly with oil. Bake at 400°F (200°C) for 35–40 minutes, flipping halfway through, until the coating is golden and the chicken reaches an internal temperature of 165°F (75°C). Using a rack allows the hot air to circulate, which helps the breading crisp up without needing a deep fryer.

My Final Thoughts

These fried chicken thighs are the ultimate comfort food when you're craving juicy, flavorful, crispy chicken. With a simple buttermilk marinade, a seasoned flour dredge, and the right frying technique, you’ll have fried chicken that’s every bit as good as restaurant or takeout—maybe even better. I've been loving this fried chicken thigh recipe, and hope you do too! If you make it, leave a comment and review below! 

Chicken Recipes To Try Next

• Sheet pan chicken thighs
• Buttermilk fried chicken tenders
• Chicken cutlet sandwich
• Oven baked chicken cutlets
• Cheesy garlic chicken wraps
• Chicken alfredo garlic bread
• Pan fried chicken breasts