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Ingredients
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Crispy Chicken Ingredients
Method
Preparation Directions
- 1
Prepare the Chicken
Pat the chicken thighs dry with paper towels to remove excess moisture. This will help achieve a crispy skin.
- 2
Make the Coating
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
- 3
Add Fresh Herbs
Stir in the chopped parsley, thyme, and rosemary to the flour mixture until well combined.
- 4
Coat the Chicken
Dredge each chicken thigh in the herb-flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 5
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 7-10 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
- 7
Drain and Serve
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.