Frying chicken thighs to juicy, golden brown perfection requires knowing how long to cook them. The cooking time can vary based on the size and thickness of the thighs, the oil temperature, whether the thighs are boneless or bone-in, and if the thighs are fresh or previously frozen. Generally, fried chicken thighs take 12-15 minutes to cook through. But monitoring the thighs and adjusting the frying time as needed will ensure they turn out perfectly crispy on the outside and moist and tender on the inside.
Factors That Affect Cooking Time
Several factors impact how long it takes to fry chicken thighs:
Thigh Size and Thickness
Larger, thicker chicken thighs take longer to cook than smaller, thinner ones. Thicker thighs have more interior meat that needs to cook through. Expect an extra 2-3 minutes of frying time for large thighs compared to smaller ones.
Boneless vs. Bone-In
Boneless thighs cook faster than bone-in since there is no bone to transmit heat to the interior meat. Boneless thighs take 10-12 minutes to fry completely. Bone-in thighs need 12-15 minutes for the heat to penetrate the bone and cook the meat thoroughly.
Fresh vs. Frozen
Fresh chicken thighs fry quicker than frozen ones. Frozen thighs should be thawed before frying. The chilled interior of a frozen thigh requires 2-3 extra minutes of cooking time to heat all the way through. Frying frozen chicken directly leads to burnt outsides and undercooked interiors.
Oil Temperature
The hotter the oil, the faster chicken thighs fry. Ideal frying temperature is 350°F to 375°F. With oil at the right temp, thighs cook through in 12-15 minutes. Cooler oil around 325°F makes the cooking time up to 18 minutes. Heat oil on medium high when frying thighs for the fastest cooking.
Frying Time Based on Thigh Type
Here are general guidelines for how long different types of chicken thighs need to fry:
Small Boneless Thighs
– 10 minutes
Average Boneless Thighs
– 12 minutes
Large Boneless Thighs
– 13-15 minutes
Small Bone-In Thighs
– 12-13 minutes
Average Bone-In Thighs
– 14-15 minutes
Large Bone-In Thighs
– 15-18 minutes
For boneless thighs, start checking for doneness after 8 minutes. Bone-in thighs should be checked at 10 minutes. Test for doneness by piercing the thickest part of a thigh with a fork or knife tip. If the juices run clear, the thigh is done. If pink or red juices are visible, continue frying for 2-3 more minutes until clear.
Frying Chicken Thighs Step-By-Step
Follow these steps for perfectly fried chicken thighs:
Step 1: Heat Oil to 350°F
Heat 2-3 inches of frying oil in a large dutch oven or deep fryer to 350°F. Use a deep fry or candy thermometer to monitor the temperature. Maintain the oil temp at 350°F for even cooking.
Step 2: Pat Thighs Dry
Rinse chicken thighs and pat extremely dry with paper towels. Remove any visible fat or skin. Dry thighs allow the batter to adhere best.
Step 3: Season Thighs
Season both sides of the thighs with salt, pepper, garlic powder, paprika, and other desired spices. Seasoning before battering infuses the thighs with flavor.
Step 4: Coat with Batter
Prepare wet batter (like buttermilk, egg, flour) or dry breading according to recipe directions. Fully coat each thigh in the batter or breading. Use tongs to handle the thighs and allow excess batter to drip off.
Step 5: Fry Thighs for 12-15 Minutes
Carefully add thighs to the hot oil without overcrowding. Fry for 12-15 minutes, adjusting time based on thigh size and type. Flip thighs halfway through frying. Fry in batches to maintain oil temperature.
Step 6: Drain Fried Thighs
Transfer fried thighs to a paper towel lined plate to drain. Allow excess oil to drip off for 1-2 minutes. Season again with salt if desired.
Step 7: Check Internal Temperature
Verify doneness by inserting a meat thermometer into the thickest part of a thigh. It should reach 165°F internally. If under, fry 2-3 more minutes.
Step 8: Let Thighs Rest 5 Minutes
Let fried chicken thighs rest 5 minutes before serving. This allows juices to reabsorb for hot, moist, perfectly cooked chicken. Enjoy immediately.
Tips for Crispy, Juicy Fried Chicken Thighs
Here are extra tips for maximizing the crispy coating and juicy interior of fried thighs:
Use a Thermometer
An oil and meat thermometer ensures thighs fry at the right temperature for the correct time. Take the guesswork out of frying.
Blot Excess Batter
Gently blotting battered thighs with a paper towel removes excess wet batter that can make the coating soggy.
Chill Battered Thighs
For extra crispy chicken, refrigerate battered thighs for 10-20 minutes before frying. The coating firms up on chilled thighs.
Fry in Small Batches
Fry 4-5 thighs at a time so the oil maintains the proper temperature. Avoid overcrowding.
Let Oil Return to Temperature Between Batches
Allow the oil to return to 350°F after each fried batch before adding more thighs. Consistent oil temp is key.
Don’t Overcook
Remove thighs as soon as they reach 165°F internally to prevent overcooking. Juicy, tender meat results.
Rest Before Serving
A 5 minute rest after frying allows the juices to evenly distribute through the thigh for added moisture.
The Ideal Fried Chicken Thigh
Perfectly fried chicken thighs have a crispy, seasoned coating enveloping moist, juicy meat. When frying thighs, moisture is the enemy of crispy. Drying the thighs thoroughly, chilling battered thighs, using an oil thermometer, frying in small batches, blotting away excess batter, and frying at 350°F all promote the crispiest coating.
At the same time, not overcooking and allowing the thighs to rest before serving ensures the interior stays tender and juicy. Finding the balance between crispy exterior and moist interior when frying chicken thighs just takes a little practice. Monitoring fry times based on the size and type of thigh and using a meat thermometer leads to the ideal crispy, juicy fried chicken every time.
Conclusion
Frying chicken thighs requires paying attention to several factors like their size, bone-in or boneless, fresh or previously frozen, and the oil temperature. With the right prep and frying at 350°F, boneless thighs need 10-13 minutes to fry fully, while bone-in thighs require 12-18 minutes depending on size. Monitoring for doneness and not overcooking preserves moisture. Allowing fried thighs to rest 5 minutes before serving maximizes both their crispy coating and juicy interior. Following these simple guidelines results in perfectly fried chicken thighs every time.