Crispy Southern Fried Chicken Thighs Recipe

Juicy, crispy, and packed with flavor—this southern fried chicken thighs recipe is your new go-to comfort food!

Course Dinner

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 1926kcal

Marinate the Chicken
In 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 Mix
In a shallow bowl, combine ½ cup all-purpose flour, ½ cup cornstarch, and 1 tsp Delmas. Mix well.
Dredge and Fry
Remove 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.

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Calories are estimated per serving.