![]() Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.īake the thighs for 15 minutes to finish the cooking process. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Turn the pieces over, cover again and cook 3 to 5 minutes more. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Place the breaded pieces on a plate.Īdd the chicken to the oil 3 or 4 pieces at a time. Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. This will adhere to the chicken and make for a crispier breading. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well. In the meantime, preheat the oven to 360 degrees F and mix the breading. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Soak in the fridge overnight or up to 24 hours. Special equipment: a deep-fry thermometerįor the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk.
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