There’s just something about southern fried chicken thighs that feels like home. The sound of the sizzle, the aroma of seasoned flour meeting hot oil—it’s cozy, it’s nostalgic, and let’s be honest—it’s downright irresistible.
Growing up, this was the kind of meal we saved for Sundays, family cookouts, or any day we just needed a good pick-me-up.
I’ve made it a hundred different ways, but this version right here? It’s golden, crispy perfection with bold flavor in every single bite.
Let’s Talk Marinade
If you want tender, juicy chicken, you’ve got to start with a good marinade. I soak the chicken thighs in a mix of whole milk, Delmas, kosher salt, paprika, parsley, cloves, baking soda, and a few drops of hot sauce.
The milk tenderizes the meat while the spices seep in and give it that deep Southern flavor we all love.
Let the chicken rest in that bath for a few hours or even overnight if you can. Trust me, it’s worth the wait.
The Perfect Flour Mix
For that unforgettable crunch, I mix flour and cornstarch for the dry coating. Cornstarch gives the chicken that extra crispness.
Then I add just a touch more Delmas to the flour mixture—it’s my not-so-secret weapon for flavor that shines through every bite.
Choose the Right Oil
When it’s time to fry, use a neutral oil with a high smoke point. I usually go with vegetable oil or canola oil—they’re reliable, affordable, and don’t mess with the flavor of your chicken.
Make sure the oil is hot (about 350°F) before adding your chicken—this helps lock in moisture and gives you that gorgeous golden crust.
Pro Tips for the Best Fried Chicken Thighs
- Use bone-in, skin-on thighs for maximum flavor and moisture.
- Let the chicken rest after frying—this helps the juices redistribute.
- Double dredge if you want extra crunch: dip the chicken in the marinade, dredge, then repeat!
FAQs
Absolutely! Buttermilk will give you a slightly tangier flavor and works just as well.
Yes, though you won’t get the exact same crispiness. Spray the chicken well with oil and air fry at 375°F for 20–25 minutes, flipping halfway.
It’s a Haitian seasoning blend that adds rich, deep flavor. If you don’t have it, you can use a mix of garlic powder, onion powder, and all-purpose seasoning as a backup.
Yes! Fried chicken thighs reheat beautifully in the oven at 375°F for about 10–15 minutes.
How To Make This Recipe
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After trying these chicken thighs, try this southern fried chicken legs next.
Crispy Southern Fried Chicken Thighs Recipe
Equipment
- Cooking Tongs
Ingredients
- 5 chicken thighs
- 1½ cup whole milk
- 2 tbsp. Delmas
- 2 tbsp. Kosher salt
- 1 tbsp. Paprika
- 1 tbsp. Parsley flakes
- ½ tsp. Ground cloves
- Hot sauce – I used 9 drops of hot sauce
- ½ tsp. baking soda
- ½ all-purpose flour
For the dry flour mix:
- 1/2 cup All-purpose flour
- 1/2 Cornstarch
- 1 tsp. Delmas
Instructions
- Marinate the ChickenIn a large bowl, mix 1½ cups whole milk, 2 tbsp Delmas, 2 tbsp kosher salt, 1 tbsp paprika, 1 tbsp parsley flakes, ½ tsp ground cloves, 9 drops of hot sauce, and ½ tsp baking soda. Add 5 chicken thighs (bone-in, skin-on) to the bowl. Cover and refrigerate for at least 4 hours or overnight.Prep the Flour MixIn a shallow bowl, combine ½ cup all-purpose flour, ½ cup cornstarch, and 1 tsp Delmas. Mix well.
- Dredge and FryRemove chicken from marinade (don’t wipe off too much). Dredge in the seasoned flour mixture until fully coated. Shake off excess.Heat vegetable oil in a deep skillet to 350°F. Fry chicken thighs skin-side down first for about 8–10 minutes per side, or until golden brown and cooked through (internal temp 165°F).Drain on a wire rack or paper towels. Let rest for a few minutes before serving.
