Fried Chicken Recipe by Chef Michelle Weaver
  1. Add salt to cold water and stir until dissolved.

  2. Place chicken in freezer bag and add brine. Refrigerate for 8 hours.

  3. Remove from brine and rinse.

  4. Cover in buttermilk and refrigerate for 4 hours.

  5. Remove chicken from buttermilk.

  6. Sift flour mixture into shallow container.

  7. Dredge each thigh in flour and place on a rack resting on a sheet pan. Allow 30 minutes for mixture to set.

  8. In a high-sided cast iron skillet, or a Dutch oven, heat 2 inches of shortening to 325 degrees.

  9. Fry thighs in batches and turn often. Chicken should take about 15 minutes.

  10. Chicken will be brown and juices will run clear.

  11. Place on a clear resting rack and sprinkle with salt.

  12. Let cool for a couple of minutes and then enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Fried Chicken

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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