Super-Fast Fried Chicken
Keep the skin on these chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for 15 minutes.
- Servings: 4
Photography: Bryan Gardner
Source: Everyday Food, October 2012
- 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
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.
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.
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.
Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.