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Crispy chicken thighs breaded and fried to perfection, served with a bowl of creamy dipping sauce, lime wedges, and fresh parsley.

Crispy Chicken Thighs

I love making Crispy Chicken Thighs when I want a dinner that's bold, crunchy, and guaranteed to disappear fast. They're coated in a Parmesan breadcrumb crust with garlic powder and paprika, then pan-fried until golden and crispy on the outside with a juicy, well-seasoned center that delivers serious flavor in every bite. I make them for weeknight dinners, game days, and family gatherings because both kids and adults love them, and there are never any leftovers. Store them in the fridge for up to 3 days and reheat in the oven or air fryer to bring that crunchy crust back.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 465 kcal

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

Here are a few things I've learned from making these that'll help yours turn out perfectly every time.
  • 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

Calories: 465kcalCarbohydrates: 22gProtein: 54gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 308mgSodium: 650mgPotassium: 682mgFiber: 1gSugar: 2gVitamin A: 528IUVitamin C: 0.01mgCalcium: 194mgIron: 4mg
Keyword Crispy Chicken Thighs
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