First time trying to make homemade fried chicken! Do you think I pulled it off?
Ingredients
- Boneless chicken thighs
- All‑purpose flour
- Mixed dry spices: paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt
- Buttermilk (milk can be used as a substitute for wet batter)
- Frying oil
Steps
Mix all dry spices with flour in a large bowl to make seasoned breading mix.
Soak chicken pieces in the buttermilk wet batter.
Take each piece of chicken and coat fully with the spiced flour. Press the flour against the meat to create a craggy, crispy crust.
Heat oil in the deep fryer. When the oil reaches the right temperature, carefully lower the chicken into hot oil.
Deep‑fry for about 8‑10 minutes (cooking time may vary depending on piece size, ensure chicken is fully cooked), until golden brown and crispy.
Take the chicken out and place it on a wire rack to drain excess oil.
Let it rest for a few minutes before cutting, this helps keep the meat nice and juicy.
The crust is wonderfully crunchy while the chicken stays tender and juicy.