How Long Do You Fry Boneless Chicken Thighs? The Ultimate Guide

Boneless chicken thighs are a cheap, quick, and very flavorful cut of chicken that doesn’t get enough attention. If you fry them right, they get crispy on the outside and juicy on the inside. How long do you need to fry chicken thighs without bones for this texture?

The Optimal Frying Time for Boneless Chicken Thighs

Six to eight minutes on each side is the best time to fry boneless, skinless chicken thighs. By frying for this long, the outside will get golden brown and crispy while the inside cooks all the way through.

Thighs without bones have a little more fat than breasts, so when they’re fried, they stay more juicy. Still, you don’t want to overcook them. For best results, cook each side for 6 to 8 minutes. This will keep the meat from drying out.

However, frying time can vary slightly based on a few factors:

• How thick your thighs are—Heavier thighs may need an extra minute or two on each side. Thinner thighs could be done closer to 6 minutes.

• Oil temperature – The hotter the oil, the quicker the thighs will fry. A lower oil temp means you may need to fry for closer to 8 minutes per side.

• Breading vs. no breading – Breaded thighs will take a bit more time to fry through to the center. Add 1-2 minutes per side if breading is used.

So while 6-8 minutes per side is a reliable estimate, using a meat thermometer is the best way to gauge true doneness.

Checking Temperature for Doneness

Rather than relying solely on time, using an instant-read thermometer provides the most accurate way to determine if your boneless chicken thighs are fully cooked.

The safe minimum internal temperature for chicken to reach is 165°F (74°C). When the thermometer inserted into the thickest part of a thigh reads 165°F, you can safely remove it from the oil.

If the exterior isn’t as crispy as you’d like when the thighs hit 165°F, you can briefly increase the oil heat for an extra minute or so per side to crisp up the coating while ensuring the interior doesn’t overcook.

Keys for Perfectly Fried Boneless Chicken Thighs

Achieving the ideal crisp, golden exterior and thoroughly cooked interior when frying boneless chicken thighs relies on a few key factors:

• Use the right oil – Opt for high smoke point oils like peanut, vegetable, or canola oil. This allows the oil to get hot enough for frying without burning.

• Maintain proper oil temp – Heat oil to 325-350°F. Use a deep fry or candy thermometer to monitor temp.

• Dry the thighs thoroughly – Drain excess moisture from the thighs to minimize splattering when added to the hot oil.

• Don’t overcrowd the pan – Fry in batches to maintain oil temperature. Too many thighs lowers the temp and leads to greasy chicken.

• Allow thighs to rest – Let fried thighs drain on a paper towel-lined plate for 5 minutes before serving.

Tips for the Crispiest Fried Boneless Chicken Thighs

If you want your fried boneless thighs extra crispy, here are a few helpful tips:

• Use a dredge – Coat thighs in flour, cornstarch, or breadcrumbs before frying for added crunch.

• Chill dredged thighs – Let coated thighs rest in the fridge for 10-15 minutes before frying. This helps the coating adhere better.

• Fry at higher temp – After the first 5 minutes per side, increase heat to 375°F for the last 1-2 minutes per side.

• Double fry – Fry once at 325°F then a second time at 375°F for 1-2 minutes per side.

• Use a wire rack – Drain fried thighs on a rack over a baking sheet rather than paper towels.

• Re-crisp later – Finish in a 400°F oven for 2-3 minutes to recrisp leftovers.

Common Questions About Frying Boneless Chicken Thighs

Here are answers to some frequently asked questions about frying boneless chicken thighs:

What’s the best oil to use for frying chicken thighs?

The best oils for frying chicken are peanut, vegetable, canola, and sunflower oil due to their high smoke points. Avoid olive oil, which can burn at frying temperatures.

Can you use an air fryer instead of pan frying?

Yes, air fryers provide a healthier oil-free option. Cook at 375°F for 15-20 minutes, flipping halfway, until 165°F internal temp.

How do you know when the chicken thighs are fully cooked?

Check temperature using an instant-read thermometer rather than relying on cook time. Thighs are done at 165°F internally.

How can I keep fried chicken warm after cooking?

Place fried chicken on a rack in a 200°F oven to keep it warm and crispy for up to 30 minutes after frying.

What causes fried chicken thighs to be greasy?

Chicken can turn out greasy if the oil isn’t hot enough. Maintain the oil at 325-350°F and fry thighs in batches to prevent temperature drops.

Can you reuse frying oil after chicken thighs?

Yes, oil can be reused a few times if strained through a fine mesh strainer after each use. Discard once it becomes dark, smelly, or viscous.

What are the best side dishes with fried chicken thighs?

Great sides for fried chicken thighs include mashed potatoes, coleslaw, cornbread, biscuits, mac and cheese, collard greens, and creamy potato salad.

Satisfying Meals with Fried Boneless Chicken Thighs

Crispy pan-fried boneless chicken thighs pair deliciously in so many dishes beyond just a plate of fried chicken. Here are some tasty ways to use fried boneless thighs:

• Chicken thigh sandwiches with pickles and mayo

• Fried chicken thigh tacos with lime slaw

• Chicken thigh salad with greens, avocado, and vinaigrette

• Chicken thigh wraps with lettuce, tomato, and ranch

• Fried chicken thigh rice bowl with veggies and teriyaki

• Chicken thigh pasta in creamy tomato sauce or pesto

• Chicken thigh pizza with bbq sauce and red onions

So next time you’re looking for a budget-friendly protein to spice up dinner, reach for a pack of boneless chicken thighs. In just 6-8 minutes per side in hot oil, you’ll have juicy, golden, crispy perfection ready to enjoy anyway you like!