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Chicken thighs are the soft, tender, and juiciest part of the chicken meat. Chicken thighs have a higher fat content than chicken breasts. Apart from frying, you can also grill or bake the chicken thighs according to your preference. Chicken thighs are perfect for making a batch of fried chicken or preparing a wholesome chicken curry.
There are several people who love indulging in chicken thighs rather than chicken breasts. Whether the chicken thighs are marinated or simply seasoned with salt and pepper, they lend a vast array of flavour profiles, making them a kitchen staple around the world. The most common preparation of chicken thighs is frying marinated or seasoned chicken. However, you may face many hurdles when you’re frying chicken thighs for the first time. When preparing with or without bone, there are some basic tips that need to be followed to achieve perfect fried chicken thighs.
Here are some tips to make the juiciest fried chicken thigh at home:
- Choose The Right Cut Of Chicken Thighs
For perfect fried chicken thighs, it is essential to buy the right kind of chicken thighs from the market. Rightly choose the ones with bones and skin. These chicken thighs tend to be juicier and more flavourful. The bone helps retain moisture during cooking, which imparts flavour to the meat. On the other hand, the skin crisps up beautifully, adding texture and richness.
- Brine Or Marinate
For tender, juicy, and flavourful results, the brining or marinating steps should not be skipped at all. Brining involves soaking the chicken thighs in a saltwater solution along with herbs and spices. This process helps add moisture and also allows flavours to penetrate the meat. The process of marination with yoghurt and spices helps achieve a juicier and more tender texture for the fried chicken thighs. You can either opt for brining or marinating. Both often give the same result.
- Dredge Properly
The process involves coating the chicken in a seasoned flour mixture that adds flavour and helps to create a crispy exterior when fried. To dredge properly, start by seasoning the flour with salt, pepper, and any preferable herbs or spices. Then coat the chicken pieces thoroughly in the seasoned flour, ensuring to shake off the excess to prevent clumping. The coating should be evenly done, providing a uniform and crunchy crust when fried.
- Use Right Temperature
To make perfect fried chicken, ensure the oil is heated to the correct temperature so that you can achieve crispy, golden-brown exteriors and juicy interiors. If the oil is too hot, the outer coating of the chicken thighs may brown too quickly, leaving the inside undercooked. Moreover, if the oil is not hot enough, the chicken will absorb more oil, resulting in a greasy and soggy fried thigh. Thus, a careful balance of heat is required.
- Don’t Overcrowd The Pan
For perfect texture and flavour, it is important not to overcrowd the pan while frying the chicken thighs. When the pan gets overcrowded, the chicken thighs steam rather than fry, resulting in uneven cooking and a loss of crispness. If you leave enough space between the pieces of chicken, each thigh gets ample room to develop a golden-brown crust, allowing the hot oil to circulate evenly around them. Proper spacing keeps the oil temperature stable, preventing the coating from being greasy and soggy.
- Season Immediately
Just after frying the chicken thighs, season the pieces while they are hot, as the flavours get absorbed more easily, enhancing the overall flavour of the dish. The residual heat helps the seasoning to attach to the crispy layer, creating a harmonious balance of flavours. Seasoning the chicken while it is hot allows the salt to penetrate deeper into the meat, ensuring each bite is well-seasoned and delicious.
