Description
Crispy fried chicken delivers pure comfort right to your plate, with golden-brown crunchy goodness that makes dinner feel like a celebration. Seasoned perfectly and fried to perfection, this classic dish guarantees smiles around the table.
Ingredients
Scale
Proteins:
- 4 bone-in chicken thighs
Dry Ingredients:
- 1 cup flour
- ½ cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Liquids and Fats:
- 1 cup buttermilk
- Vegetable oil
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
Vegetables and Aromatics:
- 1 small cabbage
- 1 small onion
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Submerge chicken thighs in buttermilk for 30 minutes, ensuring each piece gets fully coated in the tangy marinade.
- Combine 1 cup flour and ½ cup cornstarch with 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, and ½ tsp cayenne in a shallow dish.
- Remove chicken from buttermilk, allowing excess to drip off, then thoroughly coat each thigh in the seasoned flour mixture, pressing gently to help breading adhere.
- Pour vegetable oil into a deep skillet, heating to exactly 350°F, which provides the perfect temperature for crispy exterior and juicy interior.
- Carefully lower breaded chicken into hot oil, maintaining temperature around 350°F, and fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
- While chicken fries, melt 2 tbsp butter in a separate pan over medium heat, then add sliced onions and cook until translucent.
- Add 2 minced garlic cloves to onions, stirring for 30 seconds to release aromatic flavors.
- Toss in shredded cabbage, ½ tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, sautéing for 5-7 minutes until cabbage softens.
- Finish cabbage with 1 tbsp apple cider vinegar, stirring to incorporate bright, tangy notes.
- Transfer crispy chicken to a wire rack, letting excess oil drain, then serve alongside the warm, seasoned cabbage.
Notes
- Buttermilk tenderizes the chicken, so don’t skip the marinating step for maximum juiciness and flavor.
- Use a deep-fry or candy thermometer to maintain exact oil temperature, ensuring perfectly crisp exterior without burning.
- Pat chicken completely dry before dredging to help seasoned flour coating stick better and create crunchier breading.
- For gluten-free version, swap all-purpose flour with rice flour or gluten-free blend, which also provides extra crispiness.
- Prep Time: 30 minutes
- Cook Time: 17-23 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg