Recipes With Boneless Chicken Thighs

recipes with boneless chicken thighs, looking for these recipes? check this for 4 best recipes with boneless chicken thighs: Bacon Wrapped Stuffed Boneless Chicken Thighs , Barbecue Boneless Chicken Thighs with Pepper Jack Cheese , Fried boneless chicken thighs , Fried Boneless Chicken Thighs

Fried Boneless Chicken Thighs

image credit: aprilRae


4 servings

  • 8 boneless chicken thighs (or any other part of chicken)
  • 1 cup flour (this is for breading chicken, you can use more)
  • 1/2 cup corn meal
  • 3-4 eggs
  • 1/3 cup milk
  • Hot sauce
  • Oil for frying
  • Steps

    60 mins

  • Lay your chicken in a bowl & season with salt and pepper, i use season salt. Change
  • Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in.
  • Put flour & corn meal in a zip lock bag along with pepper and salt. Change
  • Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash. Change
  • When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
  • Now take that same piece of chicken and dip it in the egg wash, covering it completely.
  • And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
  • Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp. Change
  • Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in. Change
  • *IMPORTANT*** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve. Change
  • Bacon Wrapped Stuffed Boneless Chicken Thighs

    image credit: Arica


    9 servings

  • For the Filling:
  • 1 Block cream cheese
  • 1 half can diced tomatoes
  • 1 half can sweet kernel corn
  • 1 tsp garlic powder
  • 1 tsp Goya Adobo seasoning
  • 1 tsp paprika
  • For the Meat:
  • 8 boneless chicken breasts
  • 2 slices Apple wood smoked bacon for each thigh
  • Steps

    40 mins

  • Preheat oven to 400° F. Grease a 9×13 casserole pan or a large cookie sheet. (I used a large cookie sheet.)
  • Fill each thigh and fold or roll in half depending on the size of the thigh. Wrap each with a strip of bacon side ways and then long ways.
  • Place each approx. 1 inch apart. I used more thighs because I have a larger crowd to feed. This is just the basic recipe. Change
  • Bake for 30 minutes or until the chicken and bacon is cooked thoroughly! Enjoy!
  • Barbecue Boneless Chicken Thighs with Pepper Jack Cheese

    image credit: jglehenbauer


  • 1 package boneless chicken thighs
  • Salt
  • Pepper
  • Garlic Salt
  • Landrys Seasoning
  • Your favorite barbecue sauce (I use Head Country)
  • Pepper Jack Cheese
  • Steps

  • Season to your taste the thighs and then place in a zip lock bag. Pour in your favorite barbecue sauce so all the chicken is covered and place in the refrigerator either over night or up to 3 to 4 hours. The longer the better.
  • Grill on the grill and turning every 4 minutes and reapplying sauce. Once done add pepper jack cheese and remove once cheese is melted. Enjoy!!
  • Fried boneless chicken thighs

    image credit: omair.noghair


    5 servings

  • 700 grams boneless chicken thighs
  • 2 egg
  • 1 tsp dried garlic
  • 1 tsp dried onion
  • 1 pinch peppermint
  • 1 pinch pepper
  • 1 tsp salt
  • 1 onion
  • 1 tbsp soy sauce
  • 1/4 tsp spices
  • 2 cup flour
  • 1/2 cup milk
  • 1/4 cup vinger
  • Steps

    30 mins

  • In a food processor mix onion, 0.5 ts “salt, dried garlic, dried onion, spices”, pinch of peppermint, pinch pepper, add 0.25 cup of vinger.
  • Add this mix to the chicken in a covered bowl and leave it in the refrigerator for 12 hrs.
  • In a bowl, add eggs, milk, and soy sauce.
  • In a bowl, add flour, pinch of pepper, and 0.5 ts “salt, dried onion, dried garlic”.
  • wash chicken with water to remove onions mixture.
  • Add each chicken in flour bowl then egg mixture then finally to the flour again.
  • Fry the chicken on both sides for 3 minutes per each side approximately.
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