Crispy Skinless Chicken Thighs (Pan-Fried)
Crispy Skinless Chicken Thighs (Pan-Fried) deliver a crunchy, golden crust with a well-seasoned bite from paprika, garlic, and black pepper. The tender meat stays juicy under a light flour coating, while corn oil keeps the finish clean and crisp. Ideal for a weeknight dinner or casual get-together with your favorite sides.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Gather all ingredients. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C).
- 2
In a large resealable plastic bag, combine flour, salt, pepper, paprika, and garlic powder; mix well.
- 3
Pat chicken thighs dry with paper towels. Add the chicken thighs to the flour mixture in the plastic bag; seal the bag and shake until evenly coated.
- 4
Fry the chicken in the hot oil, turning occasionally, until deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.
- Calories 1138.6 kcal High
- Protein 45.14 g Good Source
- Carbs 13.15 g Moderate
- Total Fat 100.71 g High
- Saturated Fat 20.81 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 275.4 mg High
- Sodium 443.15 mg Moderate
- Fiber 1.04 g Low Source
- Sugar 0.08 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 6.21 mg Low Source
- Iron 3.05 mg Moderate
- Potassium 28.95 mg Low Source
- Vitamin A 2.61 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Corn 🌽
- Garlic 🧄