Making fried chicken at home isn’t as hard as you think! Plus, extra crispy chicken fresh from the fryer is an experience that can’t be beat! Here’s how to make it.
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: Main Course
Keyword: chicken, fried chicken, poultry
Author: Kasey Schwartz
4boneless chicken thighs and chicken legs
3cupscanola oil for frying
1 ½cupsall-purpose flour
Using three shallow containers, fill the first with the cornstarch, the second with the egg and buttermilk (whisked to combine,) and the third with the flour and seasonings.
One thigh at a time, dredge first in the cornstarch, then the egg mix, and finally into the flour mix making sure the chicken is fully coated. Set aside on a sheet tray until ready to fry.
In a dutch oven, heat the oil until a thermometer reaches 350F. Fry the chicken one at a time, flipping only once if not submerged, until an internal temperature of 160F is reached. Carefully remove and let rest on a rack. Repeat with the remaining chicken thighs.