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Ingredients

2 Tablespoon Salt

2 Tablespoon Black Peper

2 Tablespoon Garlic Power

1 Tablespoon Smoked Paprika

1 Tablespoon Chili Power

1 Tablespoon Onion Power

1 Teaspoon MSG (Optional)

5 cups all purpose flour

1 Tablespoon dried thyme

2 Tablespoon Garlic Power

4 Tablespoon Smoked Paprika

1 Tablespoon Onion Power

2 Tablespoon Salt

1 Teaspoon MSG (Optional)

Craving chicken that’s tender, juicy, and wrapped in a golden, crispy crust that practically sings with flavor? Whether it’s a family dinner or a weekend treat, this recipe is your gateway to fried chicken perfection. Dive into a step-by-step guide that promises to deliver mouthwatering results every time.

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Servings

4

Cook Time

2hrs

Recipe by Garreth Dias

Total Time

48 Hours

Directions

1) Select Chicken Piece or Break Down Whole Chicken

  • Using a whole chicken is a great option if your family has varied preferences. Thighs work wonderfully for sandwiches, while drumsticks pair perfectly with a side of coleslaw.

2) Combine all Marinade ingredients

  • In a large bowl, whisk together all the marinade ingredients until well combined. Add the chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 12 hours to allow the flavors to penetrate.

3) Prepare Flour Dredge:

  • In another large bowl, combine all the dredge ingredients and whisk until evenly mixed.

4) First Dredge:

  • Remove the chicken from the marinade, allowing any excess to drip off. Lightly coat each piece in the flour dredge, ensuring an even layer. Place the dredged chicken on a wire rack and let it rest for 15 minutes until the coating becomes slightly tacky to the touch.

5) Second Dredge:

  • Drizzle a few tablespoons of the marinade into the dredge mixture and lightly mix to create small clumps for added texture. Gently toss each piece of chicken in the dredge again, pressing lightly to ensure the coating adheres well.

6) Frying:

  • Option 1  Deep Fry- Heat neutral oil to 320°F (160°C) in a deep fryer or heavy-bottomed pot. Fry the chicken for 8 minutes, then remove and increase the oil temperature to 390°F (200°C). Return the chicken to the oil and fry for an additional 3 to 4 minutes, or until the crust is golden and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C). Cooking time may vary depending on the size of the meat and other conditions.

  • Option 2  Air Fry - Lightly brush the chicken with oil and place it in an air fryer. Cook at 350°F (175°C) for 15 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F (74°C). Adjust cooking time as needed based on the size of the chicken pieces and appliance.

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Pro Tips

  • Serve immediately with your favorite sides like coleslaw, mashed potatoes, or a dipping sauce for an unforgettable meal.

  • For extra crunch, use a mixture of all-purpose flour and cornstarch in the dredge.

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