Best Marinated Fried Chicken Thighs Recipes

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS

Buttermilk Marinated Deep-Fried Chicken Thighs image

Provided by Robert Irvine : Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

MARINATED FRIED CHICKEN THIGHS

Marinated Fried Chicken Thighs image

I've watched many episodes of Grandpa's Kitchen and finally decided to put together something similar with the ingredients I (mostly) had on hand! I'd been very cautious of using yogurt in the past but I finally went with it and I am now a huge fan. Feel free to exchange other citrus fruits for what I used. It imparts a subtle citrus flavor which went well with the garlic and ginger.

Provided by Nick B

Time 2h35m

Yield 4

Number Of Ingredients 12

Ingredients

4 large boneless, skinless chicken thighs, trimmed of fat
1 ½ cups plain yogurt
1 tablespoon orange marmalade
1 tablespoon red pepper flakes
1 tablespoon ground paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ medium lemon, juiced
2 cloves garlic, or more to taste, minced
1 (1/2 inch) piece fresh ginger, finely chopped
2 cups peanut oil, or as needed

Steps:

Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
Remove chicken from the marinade and let sit for 1 hour before frying.
When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oil and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 515 calories, Carbohydrate 16.5 g, Cholesterol 158.5 mg, Fat 28.6 g, Fiber 2.1 g, Protein 48 g, SaturatedFat 6.6 g, Sodium 793.5 mg, Sugar 10.1 g