My Mom Taught Me How to Fry Chicken

Ingredients

• 1.5 lb Chicken Thighs (bone‑in, skin‑on, trimmed)
• 2 tbsp Chicken Bouillon Powder (adds salty flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Cayenne Pepper (optional for heat)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper
• 1 cup All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch
• 0.75 cup Water (room temperature)
• 4 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1 roll Paper Towels (for drying chicken)

Instructions

1. Marinate Chicken

   In a bowl combine the chicken thighs with chicken bouillon powder, garlic powder, cayenne pepper, salt, black pepper and a splash of water; toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to overnight.

   Time: PT30M

2. Make Wet Batter

   In a large mixing bowl whisk together the flour, cornstarch, a teaspoon of chicken bouillon powder, garlic powder, salt and pepper. Gradually whisk in water until the batter is smooth and the consistency of a thin pancake batter.

   Time: PT5M

3. Heat Oil

   Fill the deep pot with vegetable oil to about 2 inches depth. Heat over medium‑high until the oil reaches 365°F (185°C) as measured with a thermometer; the surface should shimmer.

   Time: PT10M

   Temperature: 365°F

4. Coat Chicken

   Remove the marinated chicken from the fridge and pat dry with paper towels. Dip each piece into the wet batter, allowing excess to drip off, then place the piece in the zip‑top bag with a small amount of the dry flour mixture and shake gently to form a light coating. Let any extra batter drip off before frying.

   Time: PT10M

5. Fry Chicken

   Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid crowding. Fry for about 10 minutes on the first side, then flip and fry another 10 minutes until the exterior is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT20M

   Temperature: 365°F

6. Crisp in Oven

   Using a slotted spoon, transfer the fried chicken to a wire rack set over a baking sheet. Pre‑heat the oven to 400°F (200°C) and bake the chicken for 10‑15 minutes to finish cooking and add extra crunch.

   Time: PT15M

   Temperature: 400°F

7. Rest and Serve

   Remove the chicken from the oven, let it rest on the rack for 5 minutes, then serve hot with your favorite sides.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g