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Fried Chicken Thighs Cor-rect
Fried Chicken Thighs Cor-rect

Before you jump to Fried Chicken Thighs Cor-rect recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

Most of us believe that comfort foods are bad for us and that we have to keep away from them. Often, if your comfort food is basically candy or other junk foods, this holds true. Soemtimes, comfort foods can be very nourishing and good for us to eat. Several foods really do elevate your mood when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

Some grains are really wonderful for repelling bad moods. Millet, quinoa, barley, etc are great at helping you feel happier. They fill you up better and that can help you with your moods also. It’s not hard to feel depressed when you feel famished! These grains can improve your mood since it’s not at all hard for your body to digest them. You digest these foods faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to fried chicken thighs cor-rect recipe. To cook fried chicken thighs cor-rect you need 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Fried Chicken Thighs Cor-rect:
  1. You need 1.5 lb boneless skinless chicken thighs
  2. You need 1 cup buttermilk
  3. Use 1 cup flour
  4. Prepare 1.5 tsp salt
  5. Use 1 tsp black pepper
  6. You need 1/2 tsp kasmiri chili
  7. Prepare 1/2 tsp smoked paprika
  8. Get 2 qt cooking oil
  9. You need 1 bunch rosemary
Steps to make Fried Chicken Thighs Cor-rect:
  1. In a bowl, combine chicken and buttermilk. Cover and refrigerate overnight. You can get away with just marinating for a couple hours, but overnight is best.
  2. Combine flour, salt, pepper, chili, and paprika. Mix well.
  3. When you're ready to get frying, pour some oil into a deep cast iron pan to a depth of about 2" or so, enough to barely float a piece of chicken, maybe with a little chicken island popping out the top.
  4. Heat the oil to around 325f. You'll need a good thermometer with a clip so you can fix it to the side of the pan.
  5. Take a thigh and dredge it in flour. Make sure you get a good coat.
  6. Float your flour-coated chicken thigh into the hot oil. Give it 30 seconds or so and then carefully flip it over. Keep flipping your chicken every so often. Frying in shallow oil like this can mean that the region close to the pan can be a lot hotter than the surface. See that middle piece in the photo? I should have turned it sooner.
  7. Before you move on to the next piece, keep an eye on the temperature. As you add a piece of chicken, the temp will drop, and if you let it get too low, your chicken will turn out kinda soggy and greasy. The cast iron helps moderate the heat a bit, but you need to balance the burner and the rate at which you add the chicken in order to keep the temp relatively steady. Aim for 325, but try your best to keep it between 300 and 350.
  8. As each chicken thigh becomes golden crispy brown all around, transfer it to a plate that you've lined with paper towels to catch some of that excess grease.
  9. To wrap things up, I like to fry a few sprigs of rosemary in the same hot oil for about 30 seconds, once I'm done frying my chicken. Fried rosemary serves as a nice garnish. The rosemary spines get crunchy and are quite tasty actually. It also creates a wonderful aroma.
  10. Now, the toughest part of this can be the cleanup. When the oil has cooled, strain it into a sealable container. You can reuse the oil if you'll have a chance soon, but probably you'll need to get rid of it. Google for cooking oil disposal in your area. It should not be poured down the drain. You can throw it in the garbage, but it's better to get it recycled into biofuel.

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