5. Once the oil is to temp, remove the chicken from the buttermilk mixture allowing any excess to drip off, then dredge it in the flour mixture, coating it entirely. In batches of two, transfer the chicken to the hot oil and fry for approximately six to eight minutes until it is golden brown and crispy. If you are pan-frying the chicken, you will need to flip it after four minutes. The internal temperature of the chicken thighs should register 165 degrees when done. Using tongs transfer the cooked chicken to a paper towel-lined surface to absorb the excess grease.