Pan Fried Chicken Recipe
This is the crispiest pan fried chicken thighs or legs recipe made with cornstarch. Tips and tricks to making the juiciest pieces.
Equipment
- 1 pan deep cast iron or use Dutch Oven to deep fry
- 2 bowls
Ingredients
- 1 cup all purpose flour
- 3/4 cup cornstarch
- 1.5 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1/2 tsp pepper
- 3/4 cup water cold
- 3 pounds chicken legs and thighs used
- vegetable oil about 9 cups or enough to fill half of the pan
Instructions
- In a bowl, combine flour, cornstarch, salt, garlic powder, onion powder, paprika, baking powder and black pepper and mix well.
- Remove 3/4 of the flour mixture and place it into a separate bowl. Add cold water to the remaining flour mixture and whisk well until it's the consistency of pancake batter. If necessary, add a little more water.
- In a large cast iron pan or dutch oven, add vegetable oil and heat it to 360 degrees.
- Pat pieces of meat with a few paper towels to dry the outsides well. Dredge chicken into the dry flour mixture and then into the batter, letting excess drip before carefully placing it into the hot oil. Make sure the oil covers the chicken completely.
- Fry for 20-25 minutes or internal temperature is 165 degrees. If pan is only half full of oil, rotate pieces over to the other side halfway thru to crisp both sides. Remove from oil, drain on paper towels to absorb excess oil and make as crispy as possible, let stand for 5 minutes. Serve hot.
Nutrition
Serving: 2oz | Calories: 375kcal | Carbohydrates: 190g | Protein: 267g | Fat: 27g | Saturated Fat: 59g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 85g | Trans Fat: 1g | Cholesterol: 1021mg | Sodium: 4469mg | Potassium: 3228mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2896IU | Vitamin C: 22mg | Calcium: 370mg | Iron: 20mg