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KFC Style Fried Boneless Chicken Thighs

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 4
Calories 623

Ingredients

  • 1 lb. boneless chicken thighs with skin
  • ¼ tsp. salt
  • 1 Tbsp. ketchup
  • 1 Tbsp. lemon juice
  • ½ Tbsp. light soy sauce
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tsp. freshly ground black pepper
  • ½ tsp. MSG optional, but recommended

For coating | The flour mixture:

  • 1 ½ cups all-purpose flour
  • ¼ cup corn flour
  • ½ Tbsp. chili powder or paprika
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. turmeric powder optional

The buttermilk mixture:

  • 4 cups buttermilk
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. freshly ground pepper
  • ½ Tbsp. chili powder or paprika

For frying:

  • Vegetable oil canola, or peanut oil with a high smoke point
  • A large pot

Instructions

  • All ingredients ready? Let's begin!
  • Wash chicken thighs, then pat them dry with paper towels.
  • In a large bowl, mix salt, ketchup, soy sauce, lemon juice, garlic paste, ginger paste, black pepper, and optional MSG. Add chicken thighs and coat evenly with marinade.
  • Cover the chicken, put it in the fridge, and let marinate for at least 2 hours. Then remove from the fridge and let it sit at room temperature for 30 minutes.
  • In a deep-dish baking tray, prepare the dry coating. Sift together flour, corn flour, chili powder, garlic powder, salt, and optional turmeric powder.
  • In a separate medium-sized bowl, add buttermilk, salt, pepper, chili powder, and garlic powder, and whisk together.
  • Take one piece of chicken, coat it thoroughly in the flour mixture, then dip it in the buttermilk, and coat it again in the flour mixture. Make sure you get a nice layer of flour for extra crunchy results. Place coated chicken on a clean plate.
  • Repeat step 4 until all the boneless chicken thigh pieces are coated.
  • Heat the oil for frying on medium-high heat. It should be at 350°F, not hotter.
  • Carefully place coated chicken thighs in oil in small batches and fry for 12-15 minutes until golden and crisp.
  • When golden and crisp, remove chicken and place it on a wired rack to cool.
  • Serve fried chicken hot with your favorite dipping sauce. I recommend salsa verde. Enjoy!

Video

Nutrition

Calories: 623kcal | Carbohydrates: 59g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1376mg | Potassium: 768mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1610IU | Vitamin C: 2mg | Calcium: 328mg | Iron: 4mg