Crispy Chicken Thighs: The Ultimate Guide to Perfect Crispy Skin

Pat chicken thighs dry with paper towels. Trim excess fat. Score the skin in a crosshatch pattern. Season generously with salt and pepper on both sides.

Dish 1: Combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper. Whisk to combine.

Dish 2: Whisk eggs and milk.

Dish 3: Combine panko breadcrumbs and Parmesan cheese.

Dredge each chicken thigh in the flour mixture, then dip in the egg wash, and finally coat thoroughly with the panko breadcrumb mixture, pressing firmly to adhere. Place breaded chicken on a wire rack lined with parchment paper and let rest for 15-20 minutes.

Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven (about halfway up the sides of the chicken thighs). Heat oil to 325-350°F (160-175°C). Carefully place two chicken thighs into the hot oil, skin-side down. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack lined with paper towels. Repeat with remaining chicken.

Let the fried chicken thighs rest for 5-10 minutes before serving. Serve immediately with lemon wedges (optional).