Step 4: Fry the chicken
- hot oil
- dredged chicken
At the stove, use a thermometer to verify that the oil is at 375°F/190°C.
Slowly lay the chicken thighs into the oil and set a timer as they . After a few minutes, flip them to ensure even .
- Meanwhile, you can wash your milk bowl, the excess dredge, and wipe down your work surfaces. Always clean as you go.
In total, the thighs should fry for around 8 minutes, but check their internal temperature with a thermometer to ensure they’ve reached at least 165°F/73°C.
Move the fried thighs to a paper towel on a wire rack, dab off any excess oil, and sprinkle with salt immediately.