Easy No Breaded Fried Chicken Thighs made in a skillet, the way your grandma used to make it. This recipe is a great way to put dinner on the table in no time.
Can you fry chicken without flour or breading?
Absolutely! Any part of chicken is good for frying and I will show you an easy way to cook it. There is no batter involved. Or breading. I fry the chicken the same way my grandmother used to do it, in a large, deep pot with lots of oil, or a large deep skillet.
If you have a cast-iron pot, I encourage you to use it for this recipe.
My family tells me that my fried chicken is to die for. I can never make enough of it. When I made this recipe a while ago, I used 3 pounds of chicken thighs, and I still had to cook something else the next day. And we are only three people living in the house, so go figure…
What you need to make fried chicken with no breading:
You will need just a few ingredients. First of all, do not buy skinless, boneless chicken. Buy the regular one. It is cheaper.
Then, you can remove the bones and use them to make a soup or bone broth. You will have to leave the skin on for a crispy, juicy chicken.
- Chicken– I used deboned thighs but with the skin on. Calculate two pieces per person or more if you want some leftovers.
- A cast-iron pot or a deep skillet.
- 1-2 cups oil for frying(I fry with sunflower oil)
- Salt and pepper or other spices you like(garlic powder, paprika, etc.)
What parts of the chicken are good for this recipe?
I like chicken thighs in particular because they are cheaper and also versatile. You can use them in many recipes. You can fry them, bake them or make a soup out of them.
I usually buy chicken thighs with skin and bone still attached, and I remove the bones, but I keep the skin on them. The skin protects the meat during frying, so it doesn’t dry out. Also, who doesn’t like a good crispy fried crackling?
However, chicken legs are good too, or any chicken part you like.
How to fry chicken thighs without flour:
Clean the pieces of chicken and dry them with paper towels. Remove the bones, but keep the skin on.
Place the cast iron pot or the skillet with oil over medium-high heat on your stove. Meanwhile, finish removing the bones from your chicken and season the chicken pieces with salt and pepper.
You can check the oil temperature with a thermometer, and should aim for 350F to 375F.
Grandma’s advice in case you don’t own a thermometer: If you insert a wooden spoon into the oil, the oil will bubble around the stick when it’s ready for frying.
When the oil is hot, place the chicken, one piece at a time, in your pot.
Fry it until the skin is golden brown and crispy. A cooked chicken should have an internal temperature of at least 165F.
Serve the chicken with mashed potatoes, salad, or any other vegetable you like.
Also, some fresh bread would be good too! As you can see, there is nothing easier than that. The chicken is delicious, and for sure you are not going to be able to stop eating after one or two pieces.
Is this flourless fried chicken keto?
Yes, it is. It is also gluten-free, as we do not use any flour, or breading on it.
I hope you try the recipe. Come back to visit for more ideas to make simple foods for your family. See you next time!
More recipes to love:
Lemon Rosemary Roasted Chicken With Potatoes And Red Onion
How To Make Real Potato French Fries
Check the web story for this recipe: How to make No Breaded Fried Chicken Thighs
No Breaded Fried Chicken Thighs – Grandma’s Style
Ingredients
- 8 chicken thighs Chicken thighs with the bone in. Calculate 2 pieces per person or more if you want some leftovers.
- salt and pepper to taste
- 1-2 cups oil for frying I fry with sunflower oil
Instructions
- Clean the pieces of chicken and dry them with paper towels.
- Remove the bones, but keep the skin on. (Save the bones to make a soup or chicken stock.)
- Place a cast-iron pot or a skillet with oil over medium-high heat on your stove.
- Meanwhile, finish removing the bones from the chicken and season the chicken pieces with salt and pepper.
- When the oil is hot, place the chicken, one piece at a time, in the pot.
- Fry it on medium heat until the skin is golden brown and crispy, between 5-15 minutes, based on the size of the chicken pieces. When done, it should also measure about 165F temperature inside. Use a meat thermometer.
- Tip: Color is more important than time. Watch your chicken and get it out when it’s golden brown, and the juices run clear.
Adina
Wednesday 22nd of May 2019
My grandma used to make chicken exactly the same way. :)
Wednesday 22nd of May 2019
Thursday 16th of May 2019
Thursday 20th of December 2018
Thursday 22nd of November 2018