DEEP FRIED CHICKEN THIGHS RECIPE RECIPES

Name: Buttermilk Marinated Deep-Fried Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 4 boneless chicken breasts; 4 boneless chicken thighs; Salt and freshly ground black pepper; 3 cups buttermilk; 1 liter canola, approximately, as needed for deep-frying; 2 cups all-purpose flour, approximately, as needed for breading stage; 3 to 5 eggs beaten, as needed for egg wash; 3 cups cornmeal, approximately, as needed for breading stage; 1 tablespoon paprika (you may need more if you use more cornmeal in breading)

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS RECIPE ...

Buttermilk Marinated Deep-Fried Chicken Thighs Recipe ... image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

SOUTHERN STYLE DEEP-FRIED CHICKEN RECIPE | NIGELLA LAWSO…

Southern Style Deep-Fried Chicken Recipe | Nigella Lawso… image

Provided by Nigella Lawson : Food Network

Categories main-dish

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Steps:

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
In a medium bowl, beat 1 egg.
Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

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