Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons Cajun seasoning
For the Wet Batter
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/2 cup water
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
Instructions
- 1
Place the chicken thighs in a large bowl. Pour the white vinegar over the chicken and rinse thoroughly under cold running water. Pat the chicken completely dry with paper towels.
⏱️ 5 min
- 2
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 1/2 teaspoons Cajun seasoning. Sprinkle this seasoning mixture generously over all sides of the dried chicken thighs, ensuring each piece is well coated.
⏱️ 5 min
- 3
In a large bowl, whisk together 2 cups all-purpose flour, 2 large eggs, 1 cup milk, 1/2 cup water, and 1 tablespoon hot sauce. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Cajun seasoning. Whisk until the batter is smooth and free of lumps.
⏱️ 5 min
- 4
In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix well to combine the dry batter ingredients.
⏱️ 3 min
- 5
Working with one piece at a time, dip a seasoned chicken thigh into the wet batter, ensuring it's fully coated. Lift the chicken, allowing excess batter to drip off, then transfer it to the dry batter. Dredge the chicken thoroughly in the dry batter, pressing gently to ensure a thick, even coating. Set aside on a plate or wire rack and repeat with the remaining chicken pieces.
⏱️ 7 min
- 6
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Carefully lower 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6 to 8 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 20 min•🌡️ 350
- 7
Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons Cajun seasoning
For the Wet Batter
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/2 cup water
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
Instructions
- 1
Place the chicken thighs in a large bowl. Pour the white vinegar over the chicken and rinse thoroughly under cold running water. Pat the chicken completely dry with paper towels.
⏱️ 5 min - 2
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 1/2 teaspoons Cajun seasoning. Sprinkle this seasoning mixture generously over all sides of the dried chicken thighs, ensuring each piece is well coated.
⏱️ 5 min - 3
In a large bowl, whisk together 2 cups all-purpose flour, 2 large eggs, 1 cup milk, 1/2 cup water, and 1 tablespoon hot sauce. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Cajun seasoning. Whisk until the batter is smooth and free of lumps.
⏱️ 5 min - 4
In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix well to combine the dry batter ingredients.
⏱️ 3 min - 5
Working with one piece at a time, dip a seasoned chicken thigh into the wet batter, ensuring it's fully coated. Lift the chicken, allowing excess batter to drip off, then transfer it to the dry batter. Dredge the chicken thoroughly in the dry batter, pressing gently to ensure a thick, even coating. Set aside on a plate or wire rack and repeat with the remaining chicken pieces.
⏱️ 7 min - 6
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Carefully lower 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6 to 8 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 20 min•🌡️ 350 - 7
Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches. Serve immediately.
⏱️ 5 min