Commonwealth Fried Chicken
Total Time: 45 minutes, plus at least 2 hours brining time
Hands On Time: 45 minutes
Yield: 6 servings
Of course, you don’t have to brine the meat at all, but the results here are so good, it really is worth a little advance planning.
For the Brine
- 2 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons red chili flakes
- 1 ½ pounds boneless, skinless chicken thighs
Instructions:In a large bowl, whisk together the buttermilk, salt, onion powder, garlic powder, and chili flakes. Add the chicken and let sit at least 2 hours and up to 3 days.
For the Chicken
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Vegetable oil for frying
Instructions:Set a large skillet over medium heat and fill with enough oil to reach a 3/4-inch depth. You want the oil to be about 350° during frying.
Next, prepare the coating for the chicken: In a shallow pan (such as a cake pan), whisk together the flour, onion powder, garlic powder, paprika and salt. Dredge the chicken pieces through the flour mixture to coat.
When the oil reaches 350° on an instant-read thermometer, add the chicken, two or three pieces at a time and cook on one side until browned, 2 to 3 minutes. Carefully turn the chicken over and cook until browned on the other side, 1 or 2 more minutes.
Transfer cooked chicken to a sheet pan lined with paper towels or a brown paper bag. Cook remaining chicken as above. Serve immediately.