Crispy Fried Chicken
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Professional chef and culinary instructor Frank Proto demonstrates how to make the best crispy fried chicken at home, featuring boneless chicken thighs for a juicy, tender, and flavorful meal.
00:10:00 total
Serves 4
medium
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Ingredients
- boneless chicken thighs - watch the video to see (with skin, cut in half)
- buttermilk - watch the video to see
- Louisiana hot sauce - watch the video to see
- garlic powder - watch the video to see
- mustard powder - watch the video to see
- salt - watch the video to see (for brine and dredge)
- all-purpose flour - watch the video to see (for dredging)
- fresh cracked black pepper - watch the video to see (for dredge)
Instructions
- Prep the Chicken: Bone out the chicken thighs, trim off any extra skin and cartilage, and cut each thigh in half.
- Make the Brine: In a bowl, mix buttermilk, Louisiana hot sauce, garlic powder, mustard powder, and salt. Whisk until well combined and the salt is dissolved.
- Brine the Chicken: Place the chicken in the brine, ensuring it's fully covered. Marinate for at least 12 hours in the fridge.
- Prepare the Dredge: Season all-purpose flour with salt and fresh cracked black pepper.
- Dredge the Chicken: Remove chicken from the brine, allowing excess to drip off, and coat evenly in the seasoned flour. Allow the first coat to absorb for 25-30 minutes, then dredge again for a thicker crust.
- Fry the Chicken: Heat oil in a cast iron pan. Fry the chicken, flipping once, until golden brown and crispy, about 4 minutes per side.
- Drain and Serve: Drain the fried chicken on a rack to keep it crispy. Serve hot.
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