Simple Recipes for Every Day
Perfectly Crispy Fried Chicken
- Serves: 6
- Prep Time: 15 min
- Cook Time: 1 hr
Ingredients
- 2 -3 pounds boneless skinless chicken thighs, at room temperature
- 1 tablespoon plus 1½ teaspoons kosher salt
- 2 large eggs
- 2 ½ cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 tablespoon plus ¼ teaspoon freshly cracked black pepper
- 3 quarts vegetable oil, for frying
- Spicy pickles, for serving (optional)
Ingredients
- 2 -3 pounds boneless skinless chicken thighs, at room temperature
- 1 tablespoon plus 1½ teaspoons kosher salt
- 2 large eggs
- 2 ½ cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 tablespoon plus ¼ teaspoon freshly cracked black pepper
- 3 quarts vegetable oil, for frying
- Spicy pickles, for serving (optional)
Method
Season the chicken all over with 1 teaspoon of the salt.
In a shallow bowl, beat the eggs with the buttermilk. Whisk in 1½ cups of the flour, 1 tablespoon of the garlic powder, 1 teaspoon of the cayenne pepper, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper to combine. In a separate shallow bowl, stir together the remaining 3½ cups flour, 2 tablespoons garlic powder, 1 tablespoon each salt and black pepper, and 1 teaspoon cayenne. Add the chicken to the buttermilk mixture and toss to coat well.
Set a cooling rack inside a rimmed sheet pan.
Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, working with one piece at a time, begin removing the chicken from the wet mixture, allowing any excess to drip off. Roll it through the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.
Arrange the fried chicken on a platter. Serve with spicy pickles if using.