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Flash-Fried Finger-Lickin' Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This homemade fried chicken recipe offers a clever twist on a classic comfort food favourite. By poached the chicken thighs in a savoury stock before frying, you ensure the meat remains incredibly tender and succulent while significantly reducing the time spent in the hot oil. The result is a high-protein dish with a satisfyingly crisp, spiced crust that doesn’t feel heavy or greasy.

Perfect for a weekend treat or a post-workout meal, these chicken thighs are double-coated in a seasoned buttermilk batter for maximum crunch. Serve them alongside a fresh green salad or some steamed corn on the cob for a balanced, nutritious dinner. Using wholemeal flour and lean thighs makes this a smart choice for those seeking a lighter take on traditional soul food.

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Ingredients for Flash-Fried Finger-Lickin' Chicken

  • 725ml low-fat, low sodium chicken broth

  • Salt

  • 4 skinless, bone-in chicken thighs

  • 1.9L grapeseed oil

  • 350ml wholemeal flour

  • 1 tablespoon sweet paprika

  • 1 1/2 teaspoons celery salt

  • 1 tablespoon freshly ground black pepper

  • 475ml low-fat buttermilk

How to make Flash-Fried Finger-Lickin' Chicken

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Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.

While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.

Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.

Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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