Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, super juicy super crispy fried chicken thighs. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Super Juicy Super Crispy Fried Chicken Thighs is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Super Juicy Super Crispy Fried Chicken Thighs is something that I have loved my entire life.
Great recipe for Super Juicy Super Crispy Fried Chicken Thighs. I have never replicated that recipe. My problem then was just adding some of this, a bit of that.
To get started with this particular recipe, we must prepare a few components. You can cook super juicy super crispy fried chicken thighs using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Super Juicy Super Crispy Fried Chicken Thighs:
- Take chicken
- Take 6 boneless, skinless chicken thighs
- Make ready 2 cup buttermilk
- Take chicken coating
- Take 1 cup all-purpose flour
- Prepare 1/4 cup yellow corn meal
- Get 1/4 cup cornstarch
- Get 1 tbsp kosher salt
- Take 1 1/2 tsp garlic powder
- Get 1 1/2 tsp onion powder
- Take 1 tsp chipotle ground powder
- Make ready 1/2 tsp albanian dried sage leaves, I used Penzeys brand.
- Prepare 1 tsp paprika
- Get frying
- Get 48 oz vegetable oil
Super Juicy Super Crispy Fried Chicken Thighs instructions. Trim off excess fat from chicken. Place chicken in a large bowl and pour in buttermilk. In a gallon sized Ziploc bag add in all of the coating ingredients.
Steps to make Super Juicy Super Crispy Fried Chicken Thighs:
- Trim off excess fat from chicken.
- Place chicken in a large bowl and pour in buttermilk. Cover and refrigerate chicken for 1 hour.
- In a gallon sized Ziploc bag add in all of the coating ingredients. Zip closed and shake well to combine ingredients thoroughly.
- Add in chicken and zip closed again. Shake vigorously to coat chicken. Let chicken sit in bag while preparing oil.
- In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350°F fahrenheit.
- Cook chicken in two batches. Place three pieces and cook for three-four minutes and then flip. Cook another three-four minutes.
- Drain chicken on a paper towel lined plate while cooking second batch.
- You now have super juicy, super crispy chicken. Enjoy.
- Recipe by taylor68too.
Zip closed and shake well to combine ingredients thoroughly. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Arrange chicken thighs in single layer on a wire rack placed over a backing sheet.
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