Fried Chicken
This Fried Chicken recipe is crispy, juicy, and packed with flavor! Perfect for family dinners or casual gatherings.
Equipment
- Large Mixing Bowl
- Deep Frying Pan
- Dutch Oven
- Cooking thermometer
- Tongs
- Wire Rack
Ingredients
- 8 pieces Medium Chicken Thighs with Skin
- 3 cups All-Purpose Flour for coating
- 1 tablespoon Black Pepper freshly cracked
- 1 tablespoon Smoked Paprika
- Salt to taste
- Vegetable or Canola Oil for frying
Instructions
- Rinse the chicken thighs under cold water and pat dry with paper towels.
- Season the chicken with salt, black pepper, and smoked paprika in a large mixing bowl.
- Let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator.
- In another large bowl, combine all-purpose flour, a pinch of salt, and a generous amount of black pepper for the breading station.
- Pour oil into a deep frying pan or Dutch oven to about 2 inches depth. Heat over medium-high until it reaches 350°F (175°C).
- Dredge each marinated chicken thigh in the flour mixture, fully coating it and shaking off excess flour.
- Carefully place the breaded chicken in the hot oil, skin side down, without overcrowding the pan. Fry 7-10 minutes on each side until golden brown and cooked through (165°F/75°C internal temperature).
- Use tongs to transfer fried chicken to a wire rack to drain excess oil and keep crispy. Let rest a few minutes before serving.
Notes
- Use a cooking thermometer to maintain the oil temperature at 350°F for perfect crispiness.
- Marinate the chicken overnight for deeper flavor and juicier meat.
- Allow the chicken to rest after frying to keep it juicy and crispy.
- For a spicy twist, add hot sauce to the marinade or garlic powder to the flour mixture.
- Reheat leftovers in the oven at 375°F for 15-20 minutes to restore crispiness.