Fried Chicken

Ingredients

2–4 —chicken thighs
Wet Coating
2–3 —eggs
—optional: hot sauce
—optional: sriracha
—optional: water
Dry Coating
~1 cup —all-purpose flour
~1 tsp —kosher salt, pepper, cayenne
—any other seasonings you want

Method

Prep

  • Trim the chicken thighs
  • Dry them with a paper towel
  • Mix the flour and herbs and spices in a quarter sheet pan
  • Whisk the eggs and hot sauces in a medium mixing bowl
  • Line a baking tray with parchment or foil and top with a wire rack

Bread the chicken

  • Dredge chicken thighs in flour
  • Coat two times:
    • Dip in egg wash and make sure it covers all the flour
    • Dredge in flour
  • Let rest on the tray in the fridge until ready to fry

Fry

  • Add ~1cm of vegetable oil to a cast iron frying pan
  • Bring (and maintain) oil temp to ~350°F
  • Fry on each side until as brown as you like, ~5–7 minutes total
  • Let cool on a clean wire rack lined with paper towel