Fried chicken is something that pretty much everybody loves, but it's also one of the easiest things to make that people regularly screw up. Here's the simplest way to do it, as taught to me by my grandmother Irene, Miss Williie Mae (my grandfather's second wife), and my mother. Here's what you need:
- Chicken thighs, with the the skin on
- A freezer bag 1/3 of the way full with flour, seasoned to taste with salt and pepper (this is the most basic dredge, but feel free to add garlic powder, paprika, ground cayenne for a "kick,"or whatever your favorite spices may be)
- Cooking oil (I favor either lite olive oil or canola
First, leave the skin on and make sure the thighs are are de-boned and dredged in flour seasoned simply with salt and pepper (to taste). Then put about a half-inch of oil in the pan and let it sit for approximately 15 minutes over medium heat. That length of time allows it to gather proper heat without being too hot for the frying. Put three pieces in at a time, as this cooks better if the pan is not over-crowded. Place thighs in the hot oil skin side down and allow to cook for ten minutes, occasionally shifting the position of the thighs. That length of time allows for perfect crispy skin while cooking the meat most of the way through. At the ten-minute mark, flip the thighs and allow the meat side to fry for another four minutes or so. Since they have been de-boned, they will cook the rest of the way through swiftly. Remove thighs from the oil with tongs, thus allowing any excess oil to drip off into the pan, and then allow to cool on either a draining rack or paper towels on a plate.
Ready-to-eat deliciousness.
The skin will be golden brown and spectacularly crispy, and the meat will be juicy, even fork-tender if you did it right. It takes practice to master this, so don't kick yourself if it does not turn out perfect on your first go.
