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Ingredients

• 1.5 kg Chicken Thighs (bone‑in, skin‑on) (Cut into bite‑size pieces or keep whole thighs; pat dry)
• 3 tbsp Sunflower Oil (For frying; use a high‑smoke‑point oil)
• 2 tsp Onion Powder (Fine powder, adds depth)
• 2 tsp Garlic Powder (Generously applied for strong flavor)
• 1 tsp Salt (Adjust to taste; kosher or table salt works)

Instructions

1. Prepare the Chicken

   Pat the chicken pieces dry with paper towels and cut into bite‑size pieces if desired.

   Time: PT5M

2. Season the Chicken

   Place the chicken in a mixing bowl, add onion powder, garlic powder and salt, then toss until every piece is evenly coated.

   Time: PT5M

3. Heat the Oil

   Add the sunflower oil to the skillet and heat over medium‑high until the oil shimmers (about 180°C).

   Time: PT3M

   Temperature: 180°C

4. Fry the Chicken

   Add the seasoned chicken pieces in a single layer, avoiding crowding. Fry 4‑5 minutes per side until the exterior is deep golden and the interior reaches 75°C.

   Time: PT15M

   Temperature: 180°C

5. Rest and Serve

   Transfer the cooked chicken to a plate, let rest for 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

2g

Fat

22g

Fiber

0g