Technique & guide
Fried Chicken Thighs Guide
Chicken thighs have enough fat and connective tissue to stay juicy while the crust browns.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
On this page
Bone-in or boneless
Bone-in thighs suit classic fried chicken; boneless thighs are faster and useful for sandwiches or bite-size recipes.
Even sizing
Cook pieces of similar size together so the batch reaches doneness at roughly the same time.
Thermometer
Check the thickest meat area and avoid bone. Poultry should reach at least 165°F / 73.9°C.