Super-Fast Fried Chicken
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- Yield Serves 4
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 8)
- Coarse salt and pepper
- 1 clove garlic, minced and crushed into a paste with the flat side of a chef's knife
- 1 1/2 cups all-purpose flour
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine salt
- 1/3 cup peanut oil, plus more if needed
Directions
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Season chicken with coarse salt and pepper, then rub with garlic. Let sit 15 minutes. In a large zip-top bag, combine flour, paprika, cayenne, and fine salt. In batches, add chicken and shake well until evenly coated. If you have time, let chicken sit 15 minutes.
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In a 10-inch heavy skillet, heat oil over medium until it reaches 365 degrees. The oil is ready when a little flour dropped in bubbles and sizzles steadily.
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Shake excess flour off a piece of chicken, then carefully place in oil, skin side down. Repeat, adding just a few more pieces to skillet (do not crowd pan). Adjust heat to keep a steady sizzle and maintain 365 degrees. Cover and cook until chicken is browned on bottom, about 7 minutes. Carefully flip each piece, then cover and cook until chicken is cooked through, about 8 minutes.
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Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.
Hand's down THE WORST RECIPE I'VE MADE FROM THIS SITE!!!!
There is nothing super fast about this recipe. I made on a weeknight, we ended up eating at 10 pm. PASS on this one. :(