Chicken thighs are a great choice for stir-frying, and there are tips to get the best result, including leaving the bones and skin on, using a coating, and using clean oil. Cook in small batches until golden brown and an internal temperature of 165°F.
Chicken thighs are a good choice for stir-frying, often producing a richer, juicier product than other cuts. They are also cheaper and are great when cooking for large numbers of people. There are a number of tips you can use when frying chicken thighs to help you get the best result, including how to prepare chicken and how to cook it.
When frying chicken legs, leave the bones in. If you want a richer fried chicken, leave the skin on the meat. For some people, however, this can be both too rich and high in calories, so you can also remove the skin before cooking for a leaner product. To get especially juicy thighs, you can leave the chicken for a few hours or overnight in brine. It’s also always best to season the meat and the coating as this enhances the final flavor.
Regardless of how you prepare the meat, chicken thighs always require the chicken to have a coating to protect the meat and keep it moist. Use whichever coating you prefer as it tends to work best based on personal tastes. Generally, most recipes call for two or three coats: a seasoned flour, a wet sauce such as egg or buttermilk, and sometimes another dry coat, such as seasoned breadcrumbs. Experiment with different recipes and find out which one you prefer. Make sure you season well any coating you use.
Before you start cooking, organize everything. To help reduce the rush, you can season and pound the chicken first and then let it rest briefly. This reduces the amount of dishes you have on the go and also allows the chicken to absorb more flavor from the seasonings. When frying chicken thighs, use an oil that is not overly flavored and has a high smoke point, such as peanut oil, vegetable shortening, or even lard. Be sure to use clean, fresh oil if possible, as used oil can transfer unwanted flavors to your chicken.
You can use shallow or deep frying to fry chicken thighs. If you’re frying, use a cast iron skillet to produce a good, even heat, and add only enough oil to cover the thighs halfway. With either method, make sure the oil is very hot; otherwise, the chicken takes longer to cook and may be greasy or soggy. Use tongs or a slotted spoon to put the chicken in and remove it from the fryer – and stand well back, so you don’t splash yourself with the oil and burn it.
With shallow frying, place the chicken skin side down as this gives you the crispiest result. Both methods of frying chicken thighs require you to cook the portions in small batches; overcrowding reduces the oil temperature. Fry the meat until it is golden brown and has an internal temperature of about 165 degrees Fahrenheit (75 degrees Celsius), which you can test with a meat thermometer. Once cooked, be sure to drain the chicken well on a rack or paper towel to prevent it from getting too greasy.
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