Easiest Crispy Fried Chicken
25Min
4Servings
550Cal
EasyLevel
Kid friendlySpicy 1/5
#fried_chicken#quick#pantry_staples#crispy
Equipment
Knife
Cutting board
Mixing bowls
Deep frying pan
Stove
Tongs
Ingredients
Ingredients
Chicken thighs
600 g
All-purpose flour
150 g
Salt
2 tsp
Black pepper
1 tsp
Sunflower oil
500 ml
Instructions
1
Prepare chicken
Pat chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
5 min
2
Dredge in flour
Place flour in a shallow bowl. Dredge each chicken piece in flour, shaking off excess.
3 min
3
Heat oil
Heat sunflower oil in a deep pan or wok over medium-high heat until it reaches 175°C (shimmering but not smoking).
5 min175°C
4
Fry chicken
Add chicken pieces to hot oil in batches, without crowding. Fry for 8-10 minutes, turning occasionally, until golden brown and crispy. Internal temperature should reach 75°C.
12 min175°Ctimer 10 min
Chicken is done when juices run clear and coating is deep golden brown.
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Oven 180°C 10 minutes or air fryer 180°C 5-7 minutes
Best eaten fresh. Reheat to restore crispiness - avoid microwave.
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