Fried chicken lovers usually fall into one of two categories -- those who like white meat and those who like dark meat. The breast portions of the chicken is the white meat, while the leg and thigh are the dark meat. The latter tends to be fattier and comes from a more exercised muscle of the chicken, giving it a slightly different flavour. Deep-fried chicken thighs are simple to prepare if you follow a few easy techniques.
Remove the skin from the chicken thighs.
Mix the egg and water together in one bowl and mix the flour with a pinch of salt and pepper in another bowl.
Dip the thighs in the flour and then into a mixture of egg and water. Dip them into the flour again and lay them on a plate or rack for a few minutes so that the coating will dry and become more solid.
Heat the deep-frying oil to 180 degrees C (350F).
Lower each coated thigh carefully into the hot oil, using tongs, and deep fry for 15 minutes. Remove a thigh from the oil and test the internal temperature with an instant-read thermometer. If it has reached 82 degrees C (180F), the chicken thigh is done. If not, continue cooking until the safe temperature has been reached.
Drain the chicken thighs on paper towels.
Chicken thighs are dark meat; they contain more fat than white meat. Remove the skin from the thighs to reduce the fat content significantly.
Don't crowd chicken while frying. Cook the chicken thighs in two batches if necessary.
Batter chicken thighs and deep fry them using any standard frying batter.
Leftover fried chicken can be refrigerated or frozen for later use, although the texture of the crust may suffer.
Wash your hands in warm, soapy water after handling raw chicken. Do the same with cooking utensils and kitchen surfaces.
Things you need
- Cooking oil
- Deep-fry thermometer
- 8 Chicken thighs
- 250 ml (1 cup) plain flour
- 1 Egg
- 15 ml (1 tbsp) water
- 2 Bowls
- Plate or rack
- Instant-read thermometer
- Paper towels