Introduction: Boneless Fried Chicken Thighs!

Picture of Boneless Fried Chicken Thighs!

Like Fried Chicken, but don't like eating around the bone? Me too. Now not only can you have it, but you will be able to make it in your own home for much less than it would cost to buy at a restaurant.

Step 1: Preparation of Flour Mix

Picture of Preparation of Flour Mix

Here is probably the most important step in the whole meal. The reason for this, is that the flour mix is what will decide the overall flavor of the chicken. These are the spices I chose to use, you can add whatever you like. I'm going to make half of mine mild, and then I'm going to add some Cajun spice for the other half for a little spicier flavor.

Step 2: Mix Together Egg Mix.

Picture of Mix Together Egg Mix.

I just use about four eggs, and about 3 tablespoons of milk. I rarely measure, so exact measurements are impossible.

Step 3: Chicken Preparation

Picture of Chicken Preparation

This step isn't necessarily required, but it's something I always do. Really all it entails is cleaning, and trimming the excess fat from the thighs. If I couldn't find boneless, I would also remove the bone from the thighs which is actually incredibly easy, just cut along the bone, open where you cut, and keep rolling the bone until it is completely removed.

Step 4: The Double Dip

Picture of The Double Dip

Well, the pics describe this step perfectly. Only advice here, is to allow the egg to drip off a little before going into the flour. If not, you'll end up with a doughy mess before all the chicken has been dipped.

Step 5: Fry the Chicken.

Picture of Fry the Chicken.

I fried it for 7 minutes, flipped it, and did the same on the other side. Cooking times will probably vary though, so it's a good idea to cut open a piece and check for pinkness. thigh meat will be a little dark, pink is mot ok though.

Step 6: Eat It!!!

Picture of Eat It!!!

Do you need instructions for this step? Dig in and enjoy this awesome dinner.

Step 7:

Comments

tomatoskins (author)2015-04-02

This looks so tasty!

Thanks dude. It was good with a cold beer and some sriracha for dipping.

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Bio: To start, my name is Anthony, but you can call me Anthony. I am not, nor do I claim to be a trained culinary chef ... More »
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