The dish with the crispy chicken // The crispiest Fried Chicken recipe Out

A quick (ish) weeknight meal to keep everyone happy.

Making fried chicken is one of those recipes that everyone wants to try but is made out to be a bit daunting. I'll show you one of my versions below with a simple rub, dredge and sauce combo.

So without further adieu, here's my recipe. I'll either use different parts of the chicken if i've got a bit of time on my hands or if I'm in a rush I'll just grab skinless, boneless thighs from the supermarket. Yes they're more expensive but deboning can be a hassle unless you know what you're doing. Later recipes will explain these techniques.

Ingredients (serves 2).

For the rub:

4 - 6 skinless, boneless chicken thighs.

3 tsp smoked paprika

1 tsp chilli powder (or more if you're brave)

2 cloves crushed garlic

1 tsp onion powder

1 tsp salt

1/2 tsp white pepper (ground)

Breaded mixture

2 tsp sweet paprika

1/2 cup plain flour

1/2 tsp salt

To pane

2 x eggs, whisked

Vege oil to fry

Method

Marinade the chicken with the rub at least 30 minutes before cooking, however ideally do this the night before. This will allow the chicken to fully absorb the flavour. When it comes to making a coating for the chicken, or anything for that reason, you need to set up a pane station.

In order from left to right put the breaded mixture in one bowl, eggs in the next and then an empty bowl at the end for the finished bowl. We're going to do a double dredge here which means flour mix, egg then flour again. Try and press the flour in well to create little cracks around the edge and keep the batter stuck. These little cracks will turn into the best crispy corners you'll ever try.

Heat up a pot with around 10cm of neutral oil (i use vege or sunflower oil) until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for about 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 175-180C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a wire rack to crispen up.

Additional pointers:

1. Oil type here is important. You want a high smoke point so the chicken doesn't burn on the outside before its cooked through

2. Use a decent sized pot, make sure you have plenty of extra space in case it bubbles. Do not fill anywhere near the top.

3. For even more flavour, sprinkle with spices of your choice while chicken is still hot and of course, flaky sea salt.

4. Serve with a nice and spicy sauce like chipotle

5. There's no such thing as too much so save some for the next day and slice it up for wraps/sandwiches.

Ciao, TFB