There comes a time in everyone’s life where you have to decide: breast or thigh? I very rarely had fried chicken growing up. In an Italian home you typically have chicken roasted and incorporated into dishes. In my adult life I became very fond of the grilled chicken thigh, but never did I ever think I would be partial to frying chicken thighs. I always preferred breast. I even prided myself in being able to fry such juicy pieces of chicken while using the leanest part available.
Today I am here to introduce you to the fried chicken thigh. And I have no regrets. My signature spicy coating over a boneless skinless thigh retains so much juice and flavor while still being very easy to pull apart. This is crucial if you are serving as a sandwich. That is the biggest problem with fried breast on a sandwich. Trying to take a bite without pulling the entire piece of chicken with you.
For the seasoning I highly recommend using the Kroger brand pork seasoning. It has low salt and is almost 50% paprika which is the key to getting that super dark rich fried chicken coloring. You are welcome to make your own. It is a blend of paprika, brown sugar, pepper, garlic powder, onion powder, and a dash of salt.
- 1 pound boneless skinless chicken thighs
- 2 cups of AP flour
- 1 cup panko crumbs
- 4 tbsp pork rub
- 1 tsp salt
- 2 tsps red pepper
- 2 cups of milk
- canola oil for frying
- Marinate the chicken thighs while the oil is heating in the milk with 2 tbsp of the pork rub.
- Heat the oil to 350.
- You know it is ready if you sprinkle a little flour over the oil and it immediately bubbles.
- Mix together the flour, panko, and seasoning.
- Add the chicken making sure to pat the mixture heavily on top.
- I like to shake off a little then drop the thigh back into the flour.
- Fry 2 at a time or as many as you can without crowding.
- The batter will be a deep reddish golden brown.
- Cool over paper towels to soak extra oil and lightly salt each piece.
Try this recipe as a sandwich! My favorite way is sriracha, mayo, lettuce, tomato, and chicken on a potato bun. Or with creamy slaw!
