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Home » Entrées » Chicken Recipes

Crispy Pan-Fried Boneless Skinless Chicken Thighs

Jan 5, 2019 · 19 Comments

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Crispy pan-fried boneless skinless chicken thighs that are so easy to make and are so tasty that you will be making them over and over again.

Pan-fried boneless skinless chicken thighs on a pan with oil.

In this recipe, skinless boneless chicken thighs are fried to the ultimate crispiness in under 20 minutes. The outside becomes crispy and crunchy, while inside the thighs are still tender and succulent. I could eat this chicken every day, it's scrumptious.

While these chicken thighs are not deep-fried, they surely taste like they are. They are exceptionally crispy on the outside and the crispiness remains long after they stop cooking. I, for some unknown to me reason, used to believe that anything this super crispy would come with a skin. However, these skinless chicken thighs proved me wrong. You don't always need skin to make chicken very crispy.

These chicken thighs pack so much flavor that you can eat them on their own with some BBQ sauce or a white dipping sauce. You can also toss them with some hot sauce, like Buffalo wing sauce, and enjoy like that.

If you want a full meal, serve them with a side dish. You'd want a side dish that is soft and creamy, like mashed potatoes, to contrast the chicken's crunchy texture. A good salad will work with this chicken too. If you crave a chicken sandwich, slap it on a brioche bun with your favorite fixin's as this chicken makes a mean chicken sandwich.

Close up of super crispu pan-fried boneless skinless chicken thighs on a skillet.

More great chicken thigh recipes:

  • Baked BBQ Chicken Thighs
  • Baked Mojito Chicken Thighs
  • Killer Marinated Chicken Thighs
  • Honey Mustard Chicken Thighs
Boneless Skinless Chicken Thighs with Lime-Sesame BBQ Sauce - crispy fried chicken thighs served with a delicious BBQ sauce and a bowl of pasta. | ifoodblogger.com

Crispy Pan-Fried Boneless Skinless Chicken Thighs

5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Asian
Keyword: BBQ chicken, fried chicken
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 chicken thighs
Calories: 171kcal
Author: Victor

Ingredients

  • 8 boneless, skinless chicken thighs
  • Salt, pepper, paprika, garlic and onion powder (to taste)
  • Flour (for dredging)
  • Peanut oil (for frying; or sunflower oil)

Instructions

  • Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside.
  • Add about a 1/4 inch of oil to a large skillet. Heat the oil over medium-high heat, add the chicken and fry it, undisturbed for about 8 minutes, until crispy and deep golden brown. Flip and continue frying for another 8 minutes.
  • Serve hot with a BBQ or a dipping sauce.

Nutrition

Calories: 171kcal | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 101mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 10mg | Iron: 1mg

 

 

 

 

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    Deep-Fried Chicken Wings

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    Recipe Rating




     

  1. Jennifer Adams says

    March 06, 2024 at 8:48 pm

    5 stars
    This was absolutely delicious! I added a little extra smoked paprika and black pepper. My family said it was a Chik-fil-A copycat. Everyone loved it!

    Reply
    • victor says

      March 08, 2024 at 5:44 pm

      Thank you for your feedback, Jennifer. Glad you liked it. It's one the most under-rated recipes on my blog. It doesn't look/sound like much but I agree with you, it's absolutely delicious and easy to make. And very different from most chicken recipes out there. Enjoy!

      Reply
  2. Paul says

    September 22, 2023 at 10:23 pm

    Hi Victor,
    I tried the recipe for the first time tonight. I liked it.
    However, I want to try it with a thicker, crunchier coating.
    I would think the steps for double breading would be: season the chicken, dredge in flour, dip in milk, dredge in flour, and fry.
    How would you recommend doing a double breading?
    Thanks,
    Paul

    Reply
    • victor says

      October 02, 2023 at 11:00 am

      Hi Paul,

      I am going to admit, I haven't tried anthing like this with this particulare recipe and I don't know how it will turn out. I am thinking along the lines of the breading I use for my favorite deep-fried chicken. Perhaps this will work? It's delicious. I think it may work in this recipe too. Good luck!

      Reply
  3. Flora says

    May 07, 2023 at 9:43 pm

    Hi Victor
    Do you use smoked paprika?
    Is it same amount for each of the spices listed?
    Thank you!

    Reply
    • victor says

      May 07, 2023 at 10:02 pm

      Flora, I use sweet paprika. If I want a little bit of heat, I sprinkle some cayenne. What I do is lay out the thighs on a table, then do a few turns of salt from my salt grinder, a few turns of pepper, then lightly sprinkle the rest of the ingredients. Flip the meat and repeat. It's hard to say how much exactly I use, but yeah, it's about the same amount of each. Hope this helps. Enjoy!

      Reply
  4. jpittard says

    October 14, 2022 at 7:10 pm

    how much is 1/4 oil in the pan...approx

    Reply
    • victor says

      February 06, 2023 at 1:33 pm

      Oh, I eyeball that. The amount will depend on the diameter of your pan so hard to say without knowing the size of the pan.

      Reply
  5. Uccok says

    June 24, 2022 at 2:14 am

    5 stars
    hi this recipe is really amazing, but i substituted the peanut oil with palm oil (since it is more a viable option in my country). Haven't taste frying it with peanut but do you think it taste the same? or even better if i am using peanut oil?

    Reply
    • victor says

      June 25, 2022 at 1:42 pm

      I don't use palm oil in this recipe but I don't see how it will taste worse. I love palm oil and use it quite often in other recipes like curries. Enjoy!

      Reply
  6. Michael T says

    January 19, 2021 at 8:33 pm

    i meant avocado oil

    Reply
  7. Michael T says

    January 19, 2021 at 8:33 pm

    5 stars
    Wow! These boneless skinless chicken thighs were amazing! Full of flavor and crunchy goodness. I used smoked paprika and avocado. I will definitely make these chicken thighs again!

    Reply
    • victor says

      January 20, 2021 at 10:04 am

      I am glad that you liked my recipe, it's quite unusual by so good! Happy cooking!

      Reply
  8. Kgk says

    July 07, 2020 at 9:06 pm

    5 stars
    Can I use smoked paprika?

    Reply
    • victor says

      July 10, 2020 at 12:18 am

      I don't see why not. I think it will work very well in this recipe.

      Reply
  9. Irvine Roxanne says

    April 04, 2020 at 11:50 am

    This recipe looks so amazing, I went to my freezer to get 2 pkgs of thighs. Alas, when I checked on their thawing - turns out they are skinless😩. Should I look for a different recipe than this one ?????

    Reply
    • victor says

      April 05, 2020 at 4:41 pm

      This recipe is for boneless thighs so you are good to go with this recipe. What's really cool about it is that while the chicken is skinless, it comes out so crispy that it almost tastes like skin-on chicken with very crispy skin.

      Reply
      • Irvine Roxanne says

        April 05, 2020 at 6:21 pm

        Yes! I followed through & was exceptional.. will be a regular from now on 😊👍

  10. Veronica says

    July 22, 2019 at 12:20 pm

    5 stars
    These are so delicious!

    Reply

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