Ranking The Worst Cooking Fails 🍳

Ingredients

• as needed Chicken (bone‑in thighs or drumsticks, pat dry)
• as needed All-Purpose Flour (for coating, seasoned with salt and pepper)
• as needed Salt (seasoning for chicken and flour)
• as needed Black Pepper (freshly ground, for seasoning)
• as needed Vegetable Oil (high smoke‑point oil for pan‑frying)

Instructions

1. Pat Chicken Dry

   Remove chicken from packaging, discard any excess liquid, and pat each piece dry with paper towels.

   Time: PT2M

2. Season Chicken

   Season the chicken pieces on all sides with a pinch of salt and pepper.

   Time: PT2M

3. Prepare Flour Dredge

   Place enough all‑purpose flour in a mixing bowl and stir in a pinch of salt and pepper.

   Time: PT1M

4. Coat Chicken in Flour

   Roll each seasoned chicken piece in the flour, shaking off excess. Ensure an even, thin coating.

   Time: PT2M

5. Heat Oil

   Add about 1/4‑inch of vegetable oil to the frying pan and heat over medium‑high heat until shimmering (about 350°F).

   Time: PT2M

   Temperature: 350°F

6. Fry Chicken

   Place the flour‑coated chicken pieces in the hot oil, skin side down if applicable. Fry for 5‑6 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 350°F

7. Drain and Rest

   Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Let rest for 1 minute before serving.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

1g