The Chef

Restaurants

Meals

Drinks

Restaurants›Mitten & Boot Cafe & Fine Food›Bone – In Fried Chicken Recipe

Bone – In Fried Chicken Recipe

Name: Mitten & Boot Cafe & Fine Foods Bone – In Fried Chicken Recipe
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 cups water; 0.5 cups kosher salt; 0.25 cups granulated sugar; 1 tbsp black peppercorns; 2 each bay leaves; 4 each garlic cloves, smashed; 4 each fresh thyme sprigs; 6 each bone-in chicken pieces (mix of thighs and drumsticks); 3 cups all-purpose flour; 0.5 cups cornstarch; 2 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp ground cayenne pepper; 1 tsp dried oregano; 1 tsp dried thyme; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 cups buttermilk; 2 each large eggs; 1 tbs hot sauce (optional); 2 cups vegetable oil (for frying); 2 tbsp unsalted butter; 1 tsp flaky sea salt

Inspired by Mitten & Boot Cafe & Fine Food

Time4h 30m

Serves4

Make Bone – In Fried Chicken Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Bone – In Fried Chicken

Selected to serve

Bloody Mary

vodka, spicy bloody mary mix, horseradish, old bay salted rim

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Brine

8 cups water

1/2 cups kosher salt

1/4 cups granulated sugar

1 tbsp black peppercorns

2 each bay leaves

4 each garlic cloves, smashed

4 each fresh thyme sprigs

6 each bone-in chicken pieces (mix of thighs and drumsticks)

Dry Coating

3 cups 00 bread flour

1/2 cups Cornstarch

2 tsp Smoked paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp ground cayenne pepper

1 tsp Dried oregano

1 tsp dried thyme

2 tsp kosher salt

1 tsp freshly ground black pepper

Wet Coating & Finish

2 cups Buttermilk

2 each Large eggs

1 tbs hot sauce (optional)

2 cups vegetable oil (for frying)

2 tbsp Unsalted butter

1 tsp flaky sea salt

Method

Brine

Prepare brine

In a large pot, combine 2 cups of the water with the kosher salt and granulated sugar. Heat gently, stirring, just until salt and sugar dissolve. Remove from heat and add remaining 6 cups cold water to cool the brine to near room temperature.

Add aromatics

Stir in black peppercorns, bay leaves, smashed garlic cloves, and thyme sprigs. Let the brine cool completely to room temperature (use ice if needed).

Brine chicken

Place the bone-in chicken pieces in a large nonreactive container or resealable bag and pour the cooled brine over them, ensuring pieces are submerged. Refrigerate for 4 to 8 hours (6 hours recommended) to season and moisten the meat. Remove chicken from brine, discard brine, and pat chicken very dry with paper towels. Let sit uncovered in the refrigerator for 30 minutes to an hour to dry the skin slightly (this helps crisping).

Coating

Mix dry coating

In a large bowl or shallow pan, whisk together all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, cayenne, dried oregano, dried thyme, kosher salt, and black pepper until evenly combined.

Prepare wet coating

In another bowl, whisk buttermilk, eggs, and hot sauce (if using) together until smooth.

Dredge the chicken

Working with one piece at a time, first dredge the chicken in the seasoned flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, then return to the flour mixture for a final heavy coating. Press the flour onto the surface so a thick crust forms. Place coated pieces on a wire rack and let rest for 15–20 minutes to set the crust.

Frying & Finish

Heat oil

Pour vegetable oil into a heavy wide pot or deep fryer to a depth of about 2–3 inches (or as recommended by your fryer). Heat the oil to 325°F (160°C) for the first cook. Use a thermometer to monitor temperature.

Double-fry method — first fry

Fry the chicken pieces in batches, without crowding, for 6–8 minutes until the crust is set and pale golden (internal temperature will be about 140–150°F/60–65°C). Maintain oil temp near 325°F by adjusting heat between batches. Transfer fried pieces to a wire rack set over a sheet pan while you finish the rest.

Increase temperature

After all pieces have had the first fry, increase the oil temperature to 350–360°F (175–182°C).

Second fry

Return chicken to the hot oil in batches and fry 2–4 minutes more until deep golden brown and internal temperature reaches 165°F (74°C) in the thickest part (avoid touching bone when measuring). Timing varies with piece size.

Drain and finish

Drain the chicken on a clean wire rack. Immediately brush or dot each piece with a little unsalted butter and sprinkle with flaky sea salt to taste. Let rest 5 minutes before serving so juices redistribute and crust sets.