To deep fry chicken thighs properly:
- Heat the oil to about 325°F to 350°F (163°C to 177°C). Canola, vegetable, or peanut oil are good choices for frying
- Fry the chicken thighs for approximately 12 to 18 minutes, depending on their size. This timing allows the chicken to cook through and develop a crispy, golden-brown crust
- Maintain the oil temperature by frying in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken
- The internal temperature of the chicken thighs should reach 165°F (74°C) to ensure they are safely cooked. Use a meat thermometer to check doneness by inserting it through the crust into the thickest part of the thigh
- Some cooks recommend a two-step frying method: first frying at a lower temperature (around 300-325°F) to cook the meat thoroughly, then a quick second fry at a higher temperature (400-450°F) to crisp the skin. However, if the chicken is breaded, frying low and slow is preferred to avoid burning the coating
In summary, deep frying chicken thighs takes about 12 to 18 minutes at 325-350°F, with the key indicator of doneness being an internal temperature of 165°F and a golden-brown exterior
