THE EASIEST FRIED CHICKEN RECIPE
The easiest fried chicken recipe you will ever make. Just four ingredients will make exceptionally tender and delicious crispy fried chicken. Dairy Free!
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Servings: 4
Ingredients
- 3-4 pounds bone-in, skin-on chicken thighs and drumsticks or bone-in, skin-on breasts, cut in half
- 4 teaspoons Kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 liters Avocado oil, about 8 cups
- 1 cup all-purpose flour
Instructions
- Place chicken pieces on a baking sheet. Sprinkle on both sides with the 1 tablespoon of salt and 1 teaspoon black pepper. Let sit at room temperature while you heat the oil.
- Attach a deep fry thermometer to the side of a deep cast iron pot or Dutch oven. Pour in enough oil so it reaches 2-inches up the side of the pot (I used 2 liters of oil but this will depend on the size of your pot). Heat oil over medium-high heat to 350°F or until a piece of bread browns immediately when dropped in the oil. This usually takes between 10-15 minutes to reach temperature. Once it reaches temperature continue turning heat up or down to maintain 350°F.
- While oil is heating, place flour in a shallow dish and season with remaining 1 teaspoon salt and 1/2 teaspoon black pepper; stir to combine. Heat oven to 250°F, cover a baking sheet with paper towels and set a wire rack on top.
- Once oil is hot, coat a few pieces of chicken in flour, massaging it into the nooks and crannies. Fry 3 to 4 pieces at a time, flipping occasionally, until crispy, brown, juices run clear, and an instant read thermometer stuck in the thickest part of the chicken reads 170°-175°F about 12-15 minutes. Place on the wire rack and transfer to the warm oven. Continue with remaining chicken.
- Let final pieces of chicken rest 10 minutes before serving. Then serve with hot sauce.
Notes
- Oil: Don't fill your pot too full with oil. Leave about 3-4 inches open at the top of the pot to give the oil room to bubble up without boiling over.
- Deep-frying safety: Keep a box of baking soda close to the stove when frying for putting out grease fires. Never use water.
- Oil temperature: If your chicken is browning too quickly, your oil is likely too hot. Reduce the heat slightly and watch the deep fry thermometer. Oil should stay at 350°F.
- Gluten-free: For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.