Main Dishes

Pan Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
1 hour, 10 minutes
Cook:
15 minutes
Serves:
4
people
Pan Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs
  • 1 cup (240ml) buttermilk
  • 1 Tbsp (10g) kosher salt
  • 1 tsp (5g) sugar
  • 1 tsp (5g) MSG
  • 1 tsp (3g) fresh cracked black pepper

Dredge:

  • 1 ½ cup (240g) all-purpose flour
  • 1 Tbsp (15g) fine sea salt
  • 1 tsp (3g) fresh cracked black pepper
  • 1 tsp (4g) garlic powder
  • ½ tsp (2g) onion powder
  • 1 tsp (5g) MSG
  • 2 cups (480ml) vegetable oil for frying

Directions

  1. In a medium mixing bowl, combine chicken thighs, buttermilk, kosher salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
  2. In a large cast iron skillet heat vegetable oil to 350°F (175°C)
  3. In a separate medium mixing bowl combine flour, kosher salt, pepper, and MSG.
  4. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
  5. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

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