Easy Recipe for Fried Boneless Chicken Thighs

Pan-Fried Boneless Chicken Thighs Recipe! These boneless pan-fried chicken thighs are flavourful, crispy, golden and so moist. This quick and easy-to-cook recipe has minimum ingredients and makes a wonderful weeknight dinner recipe.

You can serve these Pan-Fried Boneless Chicken Thighs with Air-fryer potatoes, mashed potatoes, or even grilled vegetables.

Table of Contents

• Pan-Fried Boneless Chicken Thighs Recipe
• Watch the Video here
• Chicken Thighs Marinade
  • How to Pan Fry Boneless Chicken Thighs
  • Serving Suggestions
  • You may also like to try
  • Printable Recipe Card

Pan-Fried Boneless Chicken Thighs Recipe

This easy Pan-fried Boneless Chicken Thighs Recipe gets ready in under 20 minutes, excluding the marination and resting time.

This stovetop boneless Chicken Thighs Recipe will give you a golden crust with moist and juicy meat that is flavourful with the essential spice mix.

We first marinate the Boneless Chicken Thighs with a few herbs and allow them to rest for at least 30 minutes to an hour in beaten egg.

Then we dip the boneless chicken thighs in bread crumbs and shallow fry them until they are golden all over. This quick recipe can be served with grilled veggies or any vegetable side dish with rotis.

Watch the Video here

Chicken Thighs Marinade

Chicken Thighs Marinade ingredients are very few and basic. These render a wonderful flavour to the chicken. These are dry herbs and we also use them to flavour our bread crumbs. I always make a larger batch of the spice mix which comes in handy when I am short of time.

Paprika – Use smoked paprika or any red chilli powder that you have.

Garlic & Onion Powder – You can give onion powder a skip if you are not a fan of onions. Garlic powder gives the marinade a nice earthy flavour.

Mixed Herbs – Feel free to use any dried herbs of your choice. I love the Italian seasoning in this recipe.

Salt to taste.

Mix equal quantities of Paprika, Garlic Powder, Onion Powder, and Mixed Herbs and sprinkle them all over the boneless chicken thighs. Reserve a little of this spice mix and add it to the bread crumbs for added flavour.

How to Pan Fry Boneless Chicken Thighs

• STEP I. Wash the chicken thighs and pat them dry with a kitchen towel. I have used 06 Boneless Chicken Thighs for this recipe.

• STEP II. Make a dry spice rub by mixing equal quantities of Paprika, Garlic Powder Onion Powder, and Mixed herbs of your choice. Also, add salt to taste. Sprinkle this all over the chicken thighs and coat them evenly.

• STEP III. Beat one whole egg with a tablespoon of water and pour over the boneless chicken thighs and the marinade. Allow this to rest in the refrigerator for at least 30 minutes to an hour.

• STEP IV. While the chicken thighs are resting in the refrigerator, prep the bread crumbs by adding a tablespoon of the spice mix into the bread crumbs and combine well.

• STEP V. Now get the chicken thighs out of the refrigerator and dip them into the bread crumbs. Let the chicken thighs coat evenly with the bread crumbs and place them in the refrigerator once again for 20 to 30 minutes. This will ensure that the bread crumbs remain intact during frying.

• STEP VI. Heat 2 to 3 tbsp of oil into a pan or skillet and pan-fry the chicken thighs for 5 to 6 minutes on one side. Flip over and fry for 4 to 5 minutes on medium heat or until the chicken thighs turn golden all over. Fry the chicken thighs in batches depending on the size of your pan or skillet.

Serving Suggestions

Serve Pan-Fried Boneless Chicken Thighs with grilled vegetables of your choice. To grill vegetables – blanch them first with some salt. Heat a pan and add butter. Add the blanched vegetables and stir fry them for a minute or two. Add garlic powder and pepper powder as per taste.

You can serve Boneless Chicken Thighs as a side dish with vegetables such as Drumstick Foogath, Beans Foogath, or any cooked vegetables or rotis.

You may also like to try

Crispy Fried Chicken Drumsticks

Chicken Malai Tikka Recipe

Cooking Chicken in Barbecue Sauce | Chicken Breast in Barbecue Sauce

Printable Recipe Card

Pan-Fried Boneless Chicken Thighs Recipe

Crumb coated pan fried chicken thighs with dry spices. You can serve these with grilled vegetables or as a side-dish.

Prep Time 1 hr 30 mins

10 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Indian

• 6 Boneless Chicken Thighs
• Oil for Frying
• ½ cup Bread crumbs

For the Marinade

• 1 tbsp Paprika Powder
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Italian Seasonings
• Salt to taste

For the Grilled Vegetables

• 100 grams Vegetables of your choice, carrots, french beans, broccoli, etc.
• 1 tsp Butter
• ½ tsp Garlic Powder
• ½ tsp Pepper Powder

• Wash the chicken thighs and pat them dry with a kitchen towel.

• Make a dry spice rub by mixing equal quantities of Paprika, Garlic Powder Onion Powder, and Mixed herbs of your choice. Add salt to taste. Sprinkle this evenly all over the chicken thighs and coat them evenly.

• Beat one whole egg with a tablespoon of water and pour over the chicken and the marinade. Allow this to rest in the refrigerator for at least 30 minutes to an hour.

• While the chicken thighs are resting in the refrigerator, prep the bread crumbs by adding a tablespoon of the spice mix into the crumbs and combine well.

• Now get the chicken thighs out of the refrigerator and dip them into the bread crumbs. Let the chicken thighs coat evenly with the bread crumbs and place them in the refrigerator once again for 20 to 30 minutes.

• Heat 2 to 3 tbsp of oil into a pan or skillet and pan-fry the chicken thighs for 5 to 6 minutes on one side. Flip over and fry for 4 to 5 minutes on medium heat or until the chicken thighs turn golden all over.

1.  Marination time or resting time can be adjusted to suit you.
2. Cooking time for chicken thighs with bone on will vary.
3. Use herbs and spices to suit your taste.
4. Do not over fry the chicken thighs

Keyword pan-fried chicken thighs

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