“Southwest Fried Boneless Chicken Thighs”

Think fried chicken is only made for Sunday dinners? Well, think again. Growing up, chicken was for Sunday dinners with all our favorite sides. Yet as I grew up and began to understand the methods of cooking my thinking changed. All for the better I might add because if my parents had a chance to taste my Southwest Fried Boneless Chicken Thighs, behold smiles. Dad loved fried chicken and couldn’t wait for dinner after church. Now I’m all grown up and the world of great flavor, more flavor exists.

Southwest Fried Boneless Chicken Thighs

The flavor is this recipe is smokey and warm, savory and a bit spicy. If you love the skin although eating on occasion won’t be missed. So much flavor exists from the crispy exterior it eats like skin. The pieces are juicy on the inside and crunchy outside. The first bite is heavenly and the hint of each ingredient will hit your tongue like Wow! And why did we tend to eat fried chicken on Sunday? Because my friend, fried chicken is special and no two recipes are alike. Each has its own stamp of goodness.

Southwest Fried Boneless Chicken Thighs

That said, move this recipe to weeknights and not only Sunday. Savor the taste during the week because this recipe can be started a day ahead of cooking. The chicken can marinate for 24 to 28 hours depending when chicken is purchased and dated. Be sure to check the label. Remove from the refrigerator the next day to finish cooking. make a meal plan with this recipe in advance. Choose sides everyone enjoys and serve.

Southwest Fried Boneless Chicken Thighs

Combine buttermilk mixture in a large bowl and add in chicken to sit overnight. Buttermilk marinade is so perfect for chicken. Click here to read an article about whether to use buttermilk or brine. Remove from refrigerator and dab off most of the marinade. Leaving too much will make the chicken soggy after frying because of too much moisture. Not a fan of spicy, start with 1/4 t. cayenne and add to taste for more heat. Dredge chicken flour and fry in oil 12 to 13 minutes. Drain on wire rack until ready to serve. And there you have it fried chicken not only for Sunday. Enjoy!

 

Southwest Fried Boneless Chicken Thighs

2.5 pounds boneless, skinless chicken thighs, trimmed

2 cups buttermilk

3 t. ground cumin

2 t. smoked paprika

1 1/2 t. garlic powder

1/4 to 1/2 t. cayenne pepper

2 t. kosher salt

1/2 t. ground black pepper

All-purpose flour, for dredging

Vegetable or Peanut oil, for frying

 

In a large mixing bowl, whisk together all marinade ingredients. Add in chicken and cover to marinade for 24 to 48 hours.

Remove chicken from refrigerator and dab of excess marinade; discard marinade.

Meanwhile, heat oil in deep fryer or fill Dutch oven halfway with oil and heat to 350 degrees.

Dredge chicken in flour and place on wire rack over a baking sheet.

Once oil is heated, add chicken to oil and fry about 12 –13 minutes until golden brown. Chicken will float to top and cooking oil will become less rapid. Do not crowd fryer as you may fry in batches.

Place chicken on wire rack and sprinkle with salt. Place in oven to keep warm until serving.

Makes 4 to 6 servings.

 

Note: Serve as an entrée or for chicken sandwiches.