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Spicy Crispy Chicken Thighs

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Crispy Chicken Bliss: A Nostalgic Culinary Journey

Growing up, my love affair with crispy chicken knew no bounds. The key? A symphony of flavors and textures that made each bite unforgettable. The secret weapon? A well-crafted blend of spices and a bit of patience. Let’s break it down!

First things first – the marination. A cup of full-fat milk, a dash of spice, and a splash of hot sauce create a magical elixir for our chicken thighs. I often let them mingle in the fridge overnight, allowing those flavors to cozy up and dance together. It’s like a marinade party, and everyone’s invited!

Tip: If time is of the essence, 30 minutes will still do wonders. But trust me, the longer, the better.

For the dry mix – a blend of flour and spices that transforms our chicken into a crunchy masterpiece. Here’s a little trick I picked up: the double-dip. Coat the marinated chicken not once, but twice in this mix, alternating with a dip back into the wet mix. It’s like giving our chicken a crispy hug.

Tip: Don’t be shy; let that coating be generous. The crunch is in the details.

Heating up the oil is like setting the stage for a deep-fry ballet. The temperature hits 175°C, and in go the chicken thighs, sizzling and dancing their way to golden perfection. The result? Crispy, juicy, and downright irresistible.

Tip: Fry in batches to ensure each piece gets the spotlight it deserves.

While the chicken works its magic, let’s talk sauce. A creamy concoction of mayo, sweet chili, and sriracha creates a flavor symphony that complements our crispy creation. It’s the yin to our yang, the perfect partner in this culinary dance.

Tip: Adjust the sauce to your liking. More spice, a touch of sweetness – make it yours.

As our crispy delights emerge from the oil, a quick drain on paper towels sets the stage for the grand finale. Serve them up with that saucy companion, and there you have it – Spicy Crispy Chicken Thighs ready to steal the show!

A Personal Note:

This recipe isn’t just about food; it’s about creating memories. As I savor each bite, I’m transported back to family gatherings, laughter, and the joy that good food brings. So, my dear readers, adapt, experiment, and make this recipe your own. Share it with loved ones, and let the aroma of crispy chicken fill your kitchen with warmth and nostalgia.

Have you ever had a dish that instantly transported you to a cherished moment or family gathering? Share your food memories with me! I’d love to hear about the dishes that hold a special place in your heart and the stories behind them. Let’s celebrate the magic of food and the memories it creates together. Drop your stories in the comments below!

Spicy Crispy Chicken Thighs

Savor the perfect blend of crispy texture and bold spices with this Spicy Crispy Chicken Thighs. Marinated, coated in a spice mix, and fried to golden perfection, these thighs are a guaranteed crowd-pleaser. 🍗🔥
Prep Time37 minutes
Cook Time20 minutes
Resting time30 minutes
Total Time1 hour 27 minutes
Appetizer, Main Course
Servings: 4 people
Calories: 731kcal


  • 4-6 chicken thighs
  • Oil (for frying)

– Wet Mix:

  • 1 cup full-fat milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp spicy paprika
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 3-4 tbsp hot sauce

– Dry Mix:

  • 300 g all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp spicy paprika
  • 1 tsp garlic powder

– Sauce:

  • ½ tsp cayenne pepper
  • 6 tbsp mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha


  • Start by combining all of the ingredients for the wet mix into a large bowl. Mix well then add in the chicken thighs. Cover with cling film and marinate in the fridge for a minimum of 30 minutes up to overnight.
  • In another large bowl, combine all of the ingredients for the dry mix and set to one side.
  • Once the chicken has marinated, dip the chicken into the dry mix and coat the chicken well. To make the chicken extra crunchy, you can complete this step 2-3 times by going back into the wet mix then back into the dry mix.
  • Next, prepare either a deep fat fryer or a large saucepan with neutral cooking oil and bring the temperature up to 175°c.
  • In batches, fry the chicken for 5-10 minutes or until fully cooked and golden brown.
  • While the chicken is cooking, prepare the sauce by combining the mayonnaise, sweet chili sauce, and sriracha sauce. Mix well and set aside.
  • After draining the chicken on some paper towel, it can be served with the sauce for dipping.



Serving: 1patty | Calories: 731kcal | Carbohydrates: 67g | Protein: 29g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 1838mg | Potassium: 491mg | Fiber: 3g | Sugar: 8g | Vitamin A: 929IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 5mg


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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