🍗 Crispy and Delicious Chicken Thighs – Juicy Inside, Golden Outside!

Crispy chicken thighs are the ultimate comfort food — crunchy on the outside, juicy on the inside, and packed with bold flavor. Whether you fry or bake them, this easy recipe guarantees golden, delicious results every time.

If you love bold and simple recipes, this recipe will become a family favoritewill become a family favorite.

Place your chicken thighs into a large mixing bowl. Add the oil, paprika, garlic, salt, black pepper, vinegar, crushed seasoning cube, and all-purpose seasoning.

Using clean hands or a spoon, mix thoroughly until each piece is evenly coated with the flavorful marinade. This step is key — it infuses the chicken with bold seasoning that will shine through once the thighs are roasted.

Cover the bowl and refrigerate for at least 1 hour, or even better, overnight. The longer the chicken rests in the marinade, the juicier and more flavorful it will be.

Coat the Chicken in Egg Wash

Instead of preparing the egg wash separately, crack the egg directly into the bowl with your marinated chicken. Using clean hands or a spoon, mix everything thoroughly so the egg coats each piece evenly.

This simple method saves time and ensures the egg clings to the seasoning, helping the crispy flour coating stick firmly when frying. By the end, your chicken should be glossy and ready for dredging in flour.

In a separate bowl, create the coating mixture that will make your chicken irresistibly crunchy. Combine:

• All-purpose flour
• Cornflour
• Paprika powder
• A pinch of salt

Mix everything together until evenly combined. This seasoned flour blend will stick beautifully to the egg-washed chicken, giving it that golden, crispy texture we all love.

Take each egg-coated chicken thigh and dredge it generously in the seasoned flour mixture. Turn it over a few times to make sure it’s fully covered.

👉 Tip: Press the chicken lightly into the flour so the coating adheres well. This little trick ensures a thicker, crunchier crust.

Once coated, shake off any excess flour and place the chicken on a tray or plate. Let it rest for about 10 minutes before frying — this allows the coating to bind firmly to the chicken, preventing it from falling off in the hot oil.

Pour enough oil into a deep frying pan and heat it over medium-high heat until shimmering. To test, drop in a tiny pinch of flour — if it sizzles, the oil is ready.

Carefully lower the coated chicken thighs into the hot oil, working in batches to avoid overcrowding. Fry each piece for 12–15 minutes, turning occasionally, until the coating is beautifully golden brown and the chicken is fully cooked through.

👉 The key here is balance: keep the oil hot enough for crispiness, but not so hot that the outside burns before the inside cooks.

Once done, transfer the chicken onto a plate lined with paper towels to drain excess oil.

Once your chicken thighs are fried to golden perfection, carefully remove them from the oil and place them on a plate lined with paper towels. This helps absorb any excess oil while keeping that crispy crust intact.

Let the chicken rest for a few minutes — this not only cools it slightly for safer eating but also allows the juices inside to settle, keeping the meat tender and juicy.

Finally, serve your crispy chicken thighs hot and fresh. Whether paired with fries, salad, or your favorite dipping sauces, this dish is guaranteed to impress.

👉 Get ready for compliments — these golden beauties are crunchy on the outside and irresistibly juicy on the inside!