I Asked Michelin Chefs How They Cook Chicken Thigh

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 1/4 cup Kosher Salt (for brine)
• 4 cups Water (for brine)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cornmeal (fine grind for extra crunch)
• 1 tsp Crushed Red Pepper Flakes
• 1 tsp Ground Ginger
• 1 tsp Ground Coriander
• 1 tsp Smoked Paprika
• 1/2 tsp Turmeric Powder
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano
• 1/2 tsp Black Pepper (freshly ground)
• 4 cups Vegetable Oil (for deep‑frying; use a high smoke‑point oil)
• 2 tbsp Honey (optional drizzle after frying)

Instructions

1. Brine the Chicken

   Dissolve 1/4 cup kosher salt in 4 cups cold water. Submerge the chicken thighs in the brine, place in a zip‑top bag, seal, and refrigerate for 3 days.

   Time: PT15M

2. Dry and Prepare

   After brining, remove the thighs, discard the brine, and pat the chicken completely dry with paper towels.

   Time: PT5M

3. Make the Dry Coating

   In a mixing bowl combine 1 cup flour, 1/2 cup cornmeal, and all the spices (crushed red pepper, ginger, coriander, smoked paprika, turmeric, onion powder, cumin, oregano, black pepper). Whisk until evenly distributed.

   Time: PT10M

4. Coat the Chicken

   Place each thigh in the dry mixture, pressing firmly so the coating adheres. Arrange coated thighs on a wire rack and refrigerate uncovered overnight (or at least 1 hour) to set the crust.

   Time: PT5M

5. First Fry (Initial Cook)

   Heat vegetable oil in a deep fryer or pot to 360°F (182°C). Gently lower the thighs into the oil and fry for 10–12 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden.

   Time: PT12M

   Temperature: 360°F

6. Rest

   Transfer the fried thighs to a wire rack set over a baking sheet and let rest for 5 minutes. This allows excess oil to drain and the crust to set.

   Time: PT5M

7. Second Fry (Crisp Finish)

   Raise the oil temperature to 380°F (193°C). Fry each thigh for an additional 1 minute to achieve an ultra‑crisp exterior.

   Time: PT1M

   Temperature: 380°F

8. Drain and Serve

   Remove the chicken, place on paper towels to blot excess oil, drizzle with honey if desired, and serve hot. Great on a bun with coleslaw or alongside collard greens.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g