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Instructions |
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Wash chicken thighs thoroughly in cold water. Remove excess skin and fat, but leave a layer of top skin for crunch. Set aside. Blend seasonings together. Place chicken in gallon bag, pour your seasonings over chicken with 1/2 cup canola oil. Blend until covered by shaking and covering chicken in the bag...shake and place in refrigerator for three hours.
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Heat your oil in deep frying skillet until hot. You can taste the temperature by dropping tiny droplets of water into oil. When they sizzle, its time to fry. Remember, if the flour droppings turn black at the bottom of your skillet, the oil is to hot. Fry about medium hot heat.
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Remove thighs from gallon bag, place in paper bag filled with 3 cups of flour. You want to add 3-5 pieces of chicken in the pan at a time. Fry on each side 5-7 minutes until golden brown.
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Drain on a paper towel and enjoy the crunch.
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| Serving
Suggestions |
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Serve with honey, sirachi sauce, tomato/onion relish, collards and cornbread
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Originally Submitted
12/29/2014
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