Next Level Fried Chicken Recipe

Introduction

This next level fried chicken recipe is all about creating tender, flavorful meat with a perfectly crispy coating. Marinated in a spiced buttermilk mix and double-coated with a seasoned flour blend, it promises a delicious crunch and juicy bite every time.

Ingredients

• 8 skinless boneless chicken thighs
• Sunflower oil for deep-frying
• 2 tbsp paprika
• 2 tsp garlic granules
• 1 tsp chilli powder
• 1 tsp black pepper
• ½ tsp dried oregano
• 1 chicken stock cube
• 500ml whole milk
• 2 tbsp cider or white wine vinegar
• 1 egg
• 100g self-raising flour
• 100g cornflour
• ¼ tsp turmeric
• ½ tsp salt (divided use)
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: To make the spice mix, combine paprika, garlic granules, chilli powder, black pepper, dried oregano, and the crumbled chicken stock cube. In a bowl or deep container, whisk the whole milk with cider or white wine vinegar, egg, ½ tsp salt, and 1 tablespoon of the spice mix to create the buttermilk marinade.
2. Step 2: Place the chicken thighs between two pieces of baking parchment and gently flatten them using a rolling pin. Transfer the flattened thighs to the marinade, cover, and chill for 4 hours or overnight to tenderize and infuse flavor.
3. Step 3: For the coating, mix together the self-raising flour, cornflour, turmeric, most of the remaining spice mix (reserving 1 teaspoon), and a generous pinch of salt. Remove the chicken thighs from the marinade, reserving the marinade for later.
4. Step 4: Dredge each thigh in the flour mixture, then dip it in the reserved marinade, and coat again thoroughly with the flour mixture, pressing gently to adhere. Place the coated thighs on a large plate.
5. Step 5: Heat sunflower oil to a depth of 10cm in a deep pan or fryer until it reaches 175°C (350°F). Carefully lower two or three thighs at a time into the hot oil. Fry undisturbed for 3 minutes, maintaining oil temperature around 170°C. Flip and fry for another 2 to 3 minutes until golden and crisp on both sides.
6. Step 6: Remove the fried chicken and drain on kitchen paper. Keep warm on a wire rack in a low oven while frying the remaining thighs.
7. Step 7: When all chicken is cooked, mix the reserved 1 teaspoon of spice mix with 1 tablespoon of flaky sea salt and sprinkle it over the chicken before serving for an extra burst of flavor.

Tips & Variations

• For extra flavor, marinate the chicken overnight instead of 4 hours to deepen the seasoning and tenderness.
• Use a thermometer to monitor oil temperature closely; keeping it steady ensures even cooking and crispiness.
• Try substituting chicken thighs with drumsticks or wings for variety.
• Serve with a side of your favorite dipping sauce like spicy mayo or honey mustard for added contrast.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack in a preheated oven at 180°C (350°F) for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oil for frying?

Yes, oils with a high smoke point like vegetable, peanut, or canola oil work well for deep-frying and will produce similar results.

What if I don’t have self-raising flour?

You can use plain flour and add 1½ teaspoons of baking powder to substitute self-raising flour, ensuring your coating stays light and crisp.

Next Level Fried Chicken Recipe

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★★★★★

4.8 from 563 reviews

• Author: anna
• Total Time: 4 hours 30 minutes
• Yield: 4 servings 1x

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Description

This next-level fried chicken recipe features succulent, flattened boneless chicken thighs marinated in a spiced buttermilk mixture and double-coated in a seasoned flour blend. Deep-fried to a crispy golden perfection and finished with a flavorful spice and sea salt sprinkle, this dish promises a crunchy exterior and juicy interior that elevates classic fried chicken to new heights.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 8 skinless boneless chicken thighs
• 500ml whole milk
• 2 tbsp cider or white wine vinegar
• 1 egg
• ½ tsp salt (for marinade)

Spice Mix

• 2 tbsp paprika
• 2 tsp garlic granules
• 1 tsp chili powder
• 1 tsp black pepper
• ½ tsp dried oregano
• 1 chicken stock cube (crumbled)

Coating

• 100g self-raising flour
• 100g cornflour
• ¼ tsp turmeric
• Salt (a generous pinch for coating)

For Frying

• Sunflower oil (enough for deep-frying, about 10cm depth)
• 1 tbsp flaky sea salt (for finishing)

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Instructions

1. Prepare the spice mix and marinade: Combine paprika, garlic granules, chili powder, black pepper, dried oregano, and crumbled chicken stock cube in a bowl to make the spice mix. In a separate large bowl or deep plastic container, whisk together whole milk, vinegar, egg, ½ tsp salt, and 1 tablespoon of the spice mix to create the buttermilk marinade.
2. Flatten the chicken: Place each chicken thigh between two pieces of baking parchment and gently flatten them using a rolling pin to ensure even cooking and tender texture. Transfer the flattened thighs into the buttermilk marinade, cover, and refrigerate for at least 4 hours or preferably overnight for maximum flavor infusion and tenderness.
3. Prepare the coating: Mix the self-raising flour, cornflour, turmeric, most of the remaining spice mix (reserve 1 teaspoon for later), and a generous pinch of salt in a large shallow dish. Drain the marinated chicken, keeping the leftover marinade for dredging.
4. Coat the chicken: One thigh at a time, dredge each piece into the flour mixture, then dip into the reserved marinade, and dredge again in the flour mixture, pressing firmly to ensure a thick, even coating. Place the coated thighs on a large plate ready for frying.
5. Heat the oil: Pour sunflower oil into a shallow saucepan or deep-fat fryer to a depth of about 10cm. Heat the oil to 175°C (350°F), using a thermometer to monitor the temperature closely.
6. Fry the chicken: Carefully lower two or three chicken thighs into the hot oil, frying undisturbed for about 3 minutes. Maintain the oil temperature between 160°C and 175°C to ensure even cooking and a crispy crust. Flip the thighs and fry for an additional 2-3 minutes until the exterior is deeply golden and crisp. Transfer fried chicken to a tray lined with kitchen paper to drain excess oil, then place on a rack in a low oven to keep warm while frying the remaining pieces.
7. Finish and serve: Once all chicken is fried, mix the reserved 1 teaspoon of spice mix with 1 tablespoon of flaky sea salt and sprinkle this seasoning generously over the hot fried chicken. Serve immediately for the best flavor and crunch.

Notes

• Flattening chicken thighs helps them cook evenly and tenderizes the meat.
• Marinate for at least 4 hours or overnight for juicier and more flavorful chicken.
• Maintain oil temperature carefully to avoid greasy or burnt chicken.
• Use a thermometer for accurate oil temperature control.
• The double coating (flour-marinade-flour) produces an extra crispy crust.
• Keep the fried chicken warm in a low oven to maintain crispiness and temperature.

• Prep Time: 15 minutes (plus 4 hours marination)
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: fried chicken, crispy chicken, boneless chicken thighs, buttermilk marinade, deep-fried chicken, homemade fried chicken, southern fried chicken