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Crispy Chicken Thighs are my go-to when I want chicken that’s perfectly golden and crunchy on the outside with a juicy, flavorful center. Seasoned with garlic powder and paprika and coated in a Parmesan and breadcrumb crust, every piece is packed with bold, savory flavor. This is the kind of chicken dinner the whole table goes quiet for.
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I’ve made these more times than I can count for family dinners, game days, and potlucks, and they’re always a huge hit with both kids and adults. No matter how many I make, they’re the first thing gone from the table. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to keep them nice and crispy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Crispy Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make them, step by step, so yours come out just as golden and crunchy every time.
Mix the Coating
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper, then sprinkle in any extras you like, such as onion powder, Italian seasoning, or fresh rosemary, to make the flavors your own. Give everything a good stir so the seasoning is evenly distributed throughout the coating.
Coat the Chicken
Dip each halved boneless, skinless chicken thigh fillet into the beaten eggs first, letting any excess drip off, then press it firmly into the breadcrumb mixture to coat all sides. Don’t rush this step because a thorough coating means a crunchier crust when it hits the oil.
If you prefer, chicken breast meat works as a swap here too, just keep in mind the cook time will be slightly longer since they’re thicker and leaner.
Heat the Oil
Pour about ½ inch of vegetable oil into a large skillet or cast-iron pan and heat over medium-high heat until shimmering. I always use a large nonstick skillet, which evenly distributes heat and gives you a consistently golden fry every time.
Avocado oil or olive oil both work great as swaps if that’s what you have on hand. You can test the oil by dropping in a few breadcrumbs; if they sizzle immediately, you’re ready.
Fry the Chicken
Place the chicken thighs in the skillet without overcrowding, working in batches if needed. Fry for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
Keep in mind that cook time may vary slightly depending on the thickness of your boneless chicken thighs. This meat thermometer takes the guesswork out of knowing exactly when each piece is done.
If you’re using skin-on chicken thighs instead, place them skin side down first to get that crispy skin you’re after.
Rest Before Serving
Transfer the fried chicken to a paper towel-lined plate or sheet pan and let the chicken rest for a few minutes before serving, so the chicken fat gets absorbed by the paper towel. I use a reusable Swedish dishcloth to drain any excess oil while keeping the crust intact.
Resting also lets the juices redistribute, so every bite stays delicious, juicy, and tender.
Serve and Enjoy
Plate up your Crispy Chicken Thighs and serve hot while the coating is at its crunchiest. A squeeze of lemon juice right before serving adds a bright finishing touch that pairs beautifully with the flavorful Parmesan and spice coating.
If you’re bringing these Crispy Chicken Thighs to a potluck or gathering, let them cool completely on the paper towel-lined plate before packing. Layer them in a single layer inside a large, ventilated container like this sheet cake pan with a lid and handle, rather than stacking, which keeps the crust from softening under the steam.
Avoid wrapping tightly in foil, as the trapped heat will cause the coating to lose its crunch. An insulated casserole carrier helps maintain warmth without creating condensation.
Crispy Chicken Thighs
Ingredients
For the Chicken:
- 2 pounds chicken thigh fillets halved
- 2 large eggs beaten
For the Coating:
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.1 cup breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and black pepper
- Dip each chicken piece into the beaten eggs, then coat thoroughly in the breadcrumb mixture.2 pounds chicken thigh fillets, 2 large eggs
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.Vegetable oil
- Place chicken in the skillet without overcrowding.
- Fry for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Transfer to a paper towel–lined plate and rest for 2–3 minutes before serving.
Notes
- Halve the fillets evenly: Cut each chicken thigh fillet into two similar-sized pieces so they cook at the same rate and you don’t end up with some overdone and some underdone.
- Press the coating firmly: Don’t just dip and shake off the excess. Press each piece firmly into the breadcrumb mixture so the coating adheres well and creates a thick, even crust.
- Don’t overcrowd the skillet: Frying too many pieces at once lowers the oil temperature and results in a soggy, greasy coating instead of a golden crust. Work in batches if needed.
- Check the oil before frying: Drop a few breadcrumbs into the oil before adding the chicken. If they sizzle right away, the temperature is right. If they sink and sit there, the oil needs more time to heat.
- Use a thermometer for doneness: The internal temperature should read 165°F at the thickest part of each piece. Don’t rely on color alone since the coating can look done before the chicken is fully cooked through.
- Flash freeze for easy storage: If you’re freezing leftovers, lay the cooled pieces in a single layer on a baking sheet and freeze for 1 hour before transferring to a freezer bag. They won’t stick together, so you can grab one or two at a time.
Nutrition
How to Store Leftovers
Let the chicken cool completely before storing so condensation doesn’t soften the coating. Transfer to an airtight container and refrigerate for up to 3 days. To reheat, pop them in the oven or air fryer at 375°F for 8 to 10 minutes to restore that crispy crust, rather than microwaving, which can make the coating soggy.
For longer storage, I freeze in a single layer on a baking sheet for about an hour before transferring to a ziploc freezer bag to prevent sticking, then freeze for up to 2 months. Reheat straight from frozen in the oven at 375°F for 15 to 20 minutes.
What to Serve With Crispy Chicken Thighs
A simple green salad or coleslaw balances out the richness of the fried coating and keeps the meal feeling fresh. Roasted vegetables like broccoli, zucchini, or asparagus are another easy pairing that rounds out the plate nicely without much extra effort.
For something more hearty, mashed potatoes, roasted sweet potatoes, or buttered egg noodles pair really well and soak up the juices. Corn on the cob or a classic potato salad are great if you’re serving at an outdoor gathering or potluck.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy chicken dinner recipes I keep coming back to.
