Royal Shot Chicken Recipe
Our signature chicken dish, marinated and fried to perfection.
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.
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.
Chicken Marinade
Breading
Frying
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
- 2
Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.
Preparing the Breading
- 3
Mix Dry Ingredients
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.
Frying the Chicken
- 4
Heat Oil
In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat Chicken
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 6
Fry Chicken
Carefully place the coated chicken thighs into the hot oil, frying in batches if necessary. Fry for 6-8 minutes on each side or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- 7
Drain and Serve
Once cooked, remove chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.
