Simple Fried Chicken Recipe
Fried chicken made simple — Crunchy Southern Fried Chicken, Chicken Fried Chicken and Gravy, Korean Honey Butter Fried Chicken, Fried Chicken Tenders, and more.
★ dinner
dinnerIngredients
- 1 lb Boneless Chicken Thighs, cut into 1 1/2 inch pieces
- 2 Tbsp All purpose Flour
- 2 Tbsp Corn Starch
- 1 Egg
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 3 Tbsp Butter
- 2 Tbsp Garlic, minced
- 3 Tbsp Soy sauce
- 1 Tbsp Honey
- 1 Tbsp Sugar
- 1 Tbsp Gojujang
- Frying oil
- Sesame Seeds, garnish
Instructions
- 1Heat oil to 350
- 2Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
- 3Fry 3-4 minutes (in batches) or until just beginning to get some color
- 4Remove and let drain
- 5Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
- 6Fry all chicken together one more time until beautifully golden brown (2-3 mins)
- 7While it finishes, rewarm the sauce, remove chicken from oil, and let drain
- 8Then just add the chicken to the sauce and gently toss well to coat
- 9Garnish with sesame seeds
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Open in Pepper →Good Fried Chicken Starts In The Buttermilk
Fried chicken is one of those suppers everybody shows up for. It takes a hot skillet, a little patience, and a few things you already have in the cabinet — flour, salt, pepper, maybe a splash of hot sauce in the soak.
Cooks on Pepper reach for these on a Sunday when there's time to let the chicken sit in buttermilk, and on a Tuesday when tenders in the pan beat anything from a drive-thru.
Every recipe here is a real plate of fried chicken: Crispy Southern Fried Chicken and Crunchy Southern Fried Chicken for bone-in pieces, Chicken Fried Chicken and Gravy for a gravy night, Crispy Fried Chicken Wings and Classic Fried Chicken for a crowd, plus Korean Honey Butter Fried Chicken, Korean Fried Chicken with Soy Garlic Sauce, and Chicken Karaage when you want something sticky and different.
Quick Tips
- 1
Soak in buttermilk overnight
Cover the chicken in buttermilk with a teaspoon of hot sauce and chill at least 4 hours, overnight if you can. It seasons the meat all the way through.
- 2
Keep the oil steady
Fry at 325 to 350°F and only put in 3 or 4 pieces at a time. Crowding the pan drops the temperature and the crust turns greasy instead of crisp.
- 3
Let the coating rest
After dredging, set the pieces on a rack for 10 to 15 minutes before frying. The flour hydrates and sticks instead of sliding off in the oil.
- 4
Check with a thermometer
Bone-in pieces need 165°F at the thickest part, usually 12 to 15 minutes; tenders and boneless thighs run closer to 6 to 8.
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