Crispy pan-fried boneless skinless chicken thighs that are so easy to make and are so tasty that you will be making them over and over again.
In this recipe, skinless boneless chicken thighs are fried to the ultimate crispiness in under 20 minutes. The outside becomes crispy and crunchy, while inside the thighs are still tender and succulent. I could eat this chicken every day, it’s scrumptious.
While these chicken thighs are not deep-fried, they surely taste like they are. They are exceptionally crispy on the outside and the crispiness remains long after they stop cooking. I, for some unknown to me reason, used to believe that anything this super crispy would come with a skin. However, these skinless chicken thighs proved me wrong. You don’t always need skin to make chicken very crispy.
These chicken thighs pack so much flavor that you can eat them on their own with some BBQ sauce or a white dipping sauce. You can also toss them with some hot sauce, like Buffalo wing sauce, and enjoy like that.
If you want a full meal, serve them with a side dish. You’d want a side dish that is soft and creamy, like mashed potatoes, to contrast the chicken’s crunchy texture. A good salad will work with this chicken too. If you crave a chicken sandwich, slap it on a brioche bun with your favorite fixin’s as this chicken makes a mean chicken sandwich.
More great chicken thigh recipes:
- Baked BBQ Chicken Thighs
- Baked Mojito Chicken Thighs
- Killer Marinated Chicken Thighs
- Honey Mustard Chicken Thighs
Crispy Pan-Fried Boneless Skinless Chicken ThighsPrint Pin Rate
- 8 boneless, skinless chicken thighs
- Salt, pepper, paprika, garlic and onion powder (to taste)
- Flour (for dredging)
- Peanut oil (for frying; or sunflower oil)
- Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside.
- Add about a 1/4 inch of oil to a large skillet. Heat the oil over medium-high heat, add the chicken and fry it, undisturbed for about 8 minutes, until crispy and deep golden brown. Flip and continue frying for another 8 minutes.
- Serve hot with a BBQ or a dipping sauce.
Do you use smoked paprika?
Is it same amount for each of the spices listed?
Flora, I use sweet paprika. If I want a little bit of heat, I sprinkle some cayenne. What I do is lay out the thighs on a table, then do a few turns of salt from my salt grinder, a few turns of pepper, then lightly sprinkle the rest of the ingredients. Flip the meat and repeat. It’s hard to say how much exactly I use, but yeah, it’s about the same amount of each. Hope this helps. Enjoy!
how much is 1/4 oil in the pan…approx
Oh, I eyeball that. The amount will depend on the diameter of your pan so hard to say without knowing the size of the pan.
hi this recipe is really amazing, but i substituted the peanut oil with palm oil (since it is more a viable option in my country). Haven’t taste frying it with peanut but do you think it taste the same? or even better if i am using peanut oil?
I don’t use palm oil in this recipe but I don’t see how it will taste worse. I love palm oil and use it quite often in other recipes like curries. Enjoy!
i meant avocado oil
Wow! These boneless skinless chicken thighs were amazing! Full of flavor and crunchy goodness. I used smoked paprika and avocado. I will definitely make these chicken thighs again!
I am glad that you liked my recipe, it’s quite unusual by so good! Happy cooking!
Can I use smoked paprika?
I don’t see why not. I think it will work very well in this recipe.
This recipe looks so amazing, I went to my freezer to get 2 pkgs of thighs. Alas, when I checked on their thawing – turns out they are skinless😩. Should I look for a different recipe than this one ?????
This recipe is for boneless thighs so you are good to go with this recipe. What’s really cool about it is that while the chicken is skinless, it comes out so crispy that it almost tastes like skin-on chicken with very crispy skin.
Yes! I followed through & was exceptional.. will be a regular from now on 😊👍
These are so delicious!