My Culinary Blog

Fried Chicken

Keith Calligan -

It's been a while since a new recipe has been posted. I stumbled on this one today so thought it was a good idea to do a quick write-up. I used skin-on, bone-in chicken thighs for this.

Ingredients

Bone-in Chicken Thighs (I used Bell and Evans)
House of Autry Chicken Breading
Seasoned Bread Crumbs
Panko Bread Crumbs
Kinder's Roasted Chicken Seasoning
Egg
Milk

  1. Preheat oven to 375 degrees. See this cooking chart from Perdue for cooking times for various cuts of chicken.

    https://www.perdue.com/how-to/cooking-with-parts/

    The time shown-here is exactly how long the chicken will be cooked in the oven.
  2. Trim-up the thighs cutting off any loose skin and square it off nicely.
  3. In a shallow-bowl, pour in the House of Autry Chicken Breading. Coat both sides of the chicken with this pressing in to adhere. Set the chicken aside.
  4. In the same bowl, crack an egg in the breading mixture and pour in some milk and stir until is almost the consistency of pancake batter. Add some Kinder's Roasted Chicken seasoning or your favorite seasoning.
  5. Prepare cookie sheet lining the bottom with aluminum foil for easy cleanup. Put wire rack on top.
  6. Coat the chicken into this pancake-batter mixture and put back on the cookie sheet.
  7. Mix half of the seasoned breadcrumbs and the panko bread crumbs in a ziploc bag. Coat the chicken on both sides with this mixture pressing in to adhere.
  8. Put chicken back on cookie sheet with wire rack. For the chicken thighs, I cooked for 45 minutes at 375.
  9. About 15 minutes before the chicken is finished baking the oven, preheat about 2 inches of oil in a tall pot. Turn on to medium to medium-high.
  10. Remove chicken from oven and cook in the oil. The oil should come to a little bit of a boil. Put the chicken into the pot (I used tongs to do this).
  11. If the oil seems like it is too hot or bubbling too much, reduce the heat or remove the pot from the burner until it settles down some.
  12. Cook the chicken in the oil for about 2-3 minutes per side just to get the batter/crust golden brown.

This fried chicken has a nice, crispy crust and the meat is moist and juicy. Feel free to cook any of your favorite pieces of chicken (breast, drumstick, wings) this way as well making sure to follow the Perdue link I shown above. The baking time is to cook the chicken thoroughly. The oil in the end is to get a nice, dark crust on the outside and to make it juicier.