Our easy recipe for Fried Chicken Thighs is the perfect start to so many meals. Boneless thighs get seasoned with a simple SPG blend, coated in a thick, shaggy batter, and fried until crunchy outside and juicy inside.

Homemade Boneless Fried Chicken Thighs

I LOVE a good fried chicken sandwich. There’s a place just down the road from me that’s famous for theirs. It comes on a crusty buns with pickles and pimento cheese, and it is one of my favorite meals. I set out to replicate the crunch of their fried chicken and I think I did a very respectable job of it.

This is the kind of chicken that begs for seconds and barely needs a dipping sauce. The shaggy-dough method clings to every edge of the meat, giving you maximum crust. If you’re feeding a crowd or just want leftovers that reheat like a dream, this one’s a winner. Quick prep, easy ingredients, and restaurant-quality results.

You don’t need a deep fryer or skin-on cuts to get that perfect crunch. The boneless thighs cook fast and stay juicy, making this a practical weeknight option too.

Why You’ll Love This Dish

• Big Crunch, No Fuss – That shaggy dough grips hard and fries up crisp without extra steps.
• Weeknight-Friendly – Boneless thighs cook quickly and reheat beautifully.
• Flexible Heat Level – Adjust the cayenne or hot sauce to match your crowd.
• Great for Groups – Scales up easily and holds well in a warm oven.
• Kid-Approved – Skip the hot sauce for a milder batch that still brings flavor.

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Crispy Fried Chicken Thighs Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless, Skinless Chicken Thighs – Juicy, flavorful, and faster to cook than bone-in cuts. Thighs stay tender even when fried.
• SPG Blend (Salt, Pepper, Garlic) – A solid all-purpose seasoning that forms the base of the flavor. Easy to mix at home.
• All-Purpose Flour – The structure for the breading.
• Cornstarch – Helps with crispiness and lightness in the crust.
• Cayenne Pepper – Brings the heat. Adjust to taste.
• Paprika – Adds color and subtle warmth. Smoked or sweet both work.
• Buttermilk – Binds the coating and helps tenderize the meat.
• Eggs – Gives the coating structure and adhesion.
• Hot Sauce (Optional) – Boosts flavor and spice in the wet mix.
• Neutral Frying Oil – High smoke point oils like canola or avocado oil work best.
• Kosher Salt (Optional) – A final seasoning hit right after frying.

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How To Make Fried Chicken Thighs

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat Oil & Season the Thighs: Dry and coat with SPG. Let them rest while you prep the rest. Get your oil heating over medium-low heat.
2. Mix the Breading: Combine dry ingredients. Add wet mixture to create a thick, shaggy dough.
3. Coat the Chicken: Press the thighs into the dough to form craggly, crunchy edges.
4. Fry in Batches: Maintain 350°F oil temp. Cook until golden and the internal temp hits at least 165°F.
5. Rest and Serve: Drain on a rack, sprinkle with salt, and serve hot.

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More Chicken Recipes

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• Pellet Grill Chicken Thighs
• Grilled Chicken Thighs
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• Grilled Spicy Chili Garlic Chicken Thighs
• Traeger Vietnamese Chicken Thighs
• Smoked Chicken Thighs