Make crowd-pleasing fried chicken fast with this recipe from chef Carla Hall. Keep the skin on the chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for just 15 minutes.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

A longtime favorite on "Top Chef" and cohost of "The Chew," Carla Hall is known for cooking on TV, but her passion is cooking from the heart. This recipe is adapted from her book Cooking With Love: Comfort Food That Hugs You ($19.99,

Reviews (2)

12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Just found this recipe online. Looked good and simple. Tried it. Came out perfect. Thank you Martha!
Rating: Unrated
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. :(