I just made these for lunch today! I had accidentally thawed some boneless skinless chicken thighs the other night and didn’t have a plan for them. A fried chicken sandwich sounded good, and I remembered this recipe existed. So fyi if anyone is curious, they totally work with thighs! The batter is so crunchy! I must be paleo-frying too much because real flour frying just stayed on so much better.
My changes:
- I didn’t pound them out or cut the thighs or anything, and they cooked a little longer than breasts might have (maybe more like 6-7 min? I checked them with my thermometer for around 160-165).
- I also skimped on the 1 hour marinade time and just marinaded them while I prepped the Mayo and batter (maybe 15 min?)
- I also didn’t have buttermilk but used the vinegar + regular milk trick and it seemed liked it worked great!
Made these tonight and they were so so delicious! The only issue I had was that most of the breading fell off when the chicken was frying- any tips for what I could do better next time? Still so so good! I want to make them again and try to get it right next time!
check the dredging instructions -- did you go flour, marinade flour?
if the answer there is yes, check your chicken. some chicken is pumped full of liquid to make it weigh more -- you can read on the package if it has "added water" -- avoid those.
I double checked with my husband (who actually executed the cooking while I was doing daycare pickup), and it turned out that he did not, in fact, follow your dredging instructions, like I thought he had. So we will definitely try again using the right method! And it really was SO GOOD, even with the mishap :)
This is going to sound like a dumb question but I don't deep fry often (love the air-fryer!) and would love to know how you dispose of the used oil after frying?
I'm so mad at myself that I didn't include this in the email! I hope everyone sees this!
Keep your oil bottle. After you fry, let the oil cool completely. Then, using a funnel (or -- we always just create a funnel using aluminum foil), funnel the cold oil back into the bottle. Seal tightly and dispose!
These look amazing!! I might have to wait till it's a bit nicer outside so I can use the burner on my grill. I hate frying at home on the stove because it seems to make such a mess from splattering. Anyone have any frying quick cleanup tips & tricks?
Aghh I hear you -- genius on using the outdoor burner. I used to use one of those splatter screens, but I found it not to be worth the effort so I threw it out. My best tip is honestly just to clean up right away. Hot oil is easy to clean up -- cold oil is much harder to wipe up!
I just made these for lunch today! I had accidentally thawed some boneless skinless chicken thighs the other night and didn’t have a plan for them. A fried chicken sandwich sounded good, and I remembered this recipe existed. So fyi if anyone is curious, they totally work with thighs! The batter is so crunchy! I must be paleo-frying too much because real flour frying just stayed on so much better.
My changes:
- I didn’t pound them out or cut the thighs or anything, and they cooked a little longer than breasts might have (maybe more like 6-7 min? I checked them with my thermometer for around 160-165).
- I also skimped on the 1 hour marinade time and just marinaded them while I prepped the Mayo and batter (maybe 15 min?)
- I also didn’t have buttermilk but used the vinegar + regular milk trick and it seemed liked it worked great!
Will repeat this again for sure!!
Made these tonight and they were so so delicious! The only issue I had was that most of the breading fell off when the chicken was frying- any tips for what I could do better next time? Still so so good! I want to make them again and try to get it right next time!
oh my gosh, need to make this recipe soon!
check the dredging instructions -- did you go flour, marinade flour?
if the answer there is yes, check your chicken. some chicken is pumped full of liquid to make it weigh more -- you can read on the package if it has "added water" -- avoid those.
I double checked with my husband (who actually executed the cooking while I was doing daycare pickup), and it turned out that he did not, in fact, follow your dredging instructions, like I thought he had. So we will definitely try again using the right method! And it really was SO GOOD, even with the mishap :)
How long should the chicken need to cook in the oven after it’s been fried?
It's not cooking in there, it's just staying warm while you cook the rest of it!
fun!
This looks so good! What are your thoughts on baking these instead of frying if I'm trying to save a little time?
Omg YUM can’t wait.
I've said it before. I don't know how a person can be as stinking creative as you are! But I'm taking in all your recipes and articles . . . .
This is going to sound like a dumb question but I don't deep fry often (love the air-fryer!) and would love to know how you dispose of the used oil after frying?
I'm so mad at myself that I didn't include this in the email! I hope everyone sees this!
Keep your oil bottle. After you fry, let the oil cool completely. Then, using a funnel (or -- we always just create a funnel using aluminum foil), funnel the cold oil back into the bottle. Seal tightly and dispose!
These look amazing!! I might have to wait till it's a bit nicer outside so I can use the burner on my grill. I hate frying at home on the stove because it seems to make such a mess from splattering. Anyone have any frying quick cleanup tips & tricks?
Aghh I hear you -- genius on using the outdoor burner. I used to use one of those splatter screens, but I found it not to be worth the effort so I threw it out. My best tip is honestly just to clean up right away. Hot oil is easy to clean up -- cold oil is much harder to wipe up!