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–+ servings

Crispy & Juicy Chicken Thighs

You've never had chicken thighs like this before. Boneless, breaded, and fried until perfectly golden and crunchy, a flour and cornstarch dredge gives you that shatteringly crispy crust seasoned all the way through with smoked paprika, lemon pepper, and Worcestershire. Shallow fried in oil and ghee for that rich, deep color and flavor that just hits different.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

CHICKEN

  • 4 large bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon pepper
  • ½ tablespoon minced garlic
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce

DREDGE

  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

FOR FRYING

  • Neutral oil, enough to cover the bottom of the pan
  • 1 spoonful of ghee, optional but adds great flavor

Instructions 

  1. Pat the chicken dry with paper towels. Flip each thigh skin-side down on a cutting board. Feel along the center of the thigh for the bone and you'll notice it runs straight through the middle. Use a sharp knife to cut along one side of the bone, staying as close to it as possible. Do the same on the other side. Once the bone is exposed, slide your knife underneath to scrape the meat away completely and pull the bone out. Keep the skin fully intact, do not remove it.
  2. Drizzle the thighs with olive oil and rub with the minced garlic and Worcestershire sauce. Mix together the salt, smoked paprika, lemon pepper, and black pepper and coat the chicken all over on both sides. If you're ready to cook, let sit at room temperature while you set up everything else. If not, cover and transfer to the fridge to marinate longer until ready.
  3. In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper. Press each thigh firmly into the dredge on both sides until fully coated, then shake off any excess so you're left with a thin, even layer. Let sit for a few minutes (5 to 10) so it adheres.
  4. Add just enough neutral oil to coat the bottom of a large cast iron or heavy-bottomed skillet — you don't need a lot. Heat over medium-high until shimmering, then add a spoonful of ghee if using and let it melt into the oil.
  5. Place the thighs skin-side down and press flat with a spatula immediately for full contact with the pan. Don't move them — let the crust develop undisturbed for about 6 to 7 minutes until deep golden and crispy.
  6. Flip and cook on the flesh side for another 4 to 5 minutes until golden and the internal temp reaches 165°F.
  7. Transfer to a wire rack and rest for 5 minutes before serving and enjoying.

Notes

Q: Can I use boneless skinless thighs?
A: You can, but you'll lose that crispy skin which is honestly the best part. The dredge will still give you a good crust, it just won't be quite the same.
Q: Do I have to debone them myself?
A: You can ask your butcher to do it — just make sure you specify that you want the skin left on. Most grocery store butcher counters will do this for free.
Q: Can I make these in an air fryer?
A: For this recipe, shallow frying is the move. The oil and ghee are what give you that deep golden color and rich flavor. The air fryer just won't replicate it the same way.
Q: What do I serve these with?
A: Honestly anything. Rice, a simple salad, roasted potatoes, or just dipped into your favorite sauce straight out of the pan.
Q: Can I make rice to go with this?
A: Yes and you should! Instead of using oil or butter to make your rice, use the chicken drippings left in the pan. All that flavor that rendered out while frying goes straight into your rice and makes it so much better than anything you'd get from oil or butter alone.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!