Reina's Fried Chicken

Okay, so this recipe for my fried chicken isn't really a recipe. I'll be a little clear about that. It's more of an overall guideline about frying chicken and how I prefer to make it.

It's truly so simple and what's best about it is you can make it how you like! I love fried chicken. It's a deeply Southern tradition that is very personal for a lot of people. Which part of the chicken is the best? Marinating? Egg wash? Buttermilk? Flour dredge? So many factors play into it but I love making my chicken the way I grew up eating it: frito. Straight up fried in oil, Puerto Rican style.

I went ahead and adapted that style with a little seasoned breading for extra crunch. I like to think of it as my way of tying my two cultures that I grew up in. And I'm using bone-in, skin-on thighs for this recipe, because let's face it, it's the best part of the chicken.

Reina's Fried Chicken Thighs

Cook time: 45 minutes

Serves: 2

Frying oil (vegetable, canola, or peanut)

4 bone-in, skin-on chicken thighs

Kosher salt

Black pepper

2 tbsp ground cumin

4 tbsp granulated garlic (save half for the flour mixture)

4 tbsp smoked paprika (save half for the flour mixture)

1/2 cup all-purpose flour

1/2 cup cornstarch or rice flour

In a large dutch oven or heavy-bottomed pot, add enough frying oil (usually 1 medium bottle) to cover the chicken fully while frying. Over medium heat, bring the oil up to temperature. A quick way to test out of the oil is ready is to sprinkle a little flour into the oil to see if it sizzles or to use the bottom portion of a wooden spoon to see if bubbles form. If so, the oil is ready.

While the oil is getting ready, liberally season the chicken with kosher salt, black pepper, ground cumin, 2 tbsp granulated garlic, and 2 tbsp smoked paprika. Set aside.

In a large, zip-top plastic bag, add the AP flour and cornstarch (or rice flour). Start with 1/2 cup of each and add more (in equal amounts) if you're using more chicken. Add the remaining granulated garlic and paprika and mix well by sealing the bag and shaking.

Add the chicken thighs to the seasoned flour mixture and using the outside of the bag, press the chicken into the flour very well to make sure it adheres to the chicken. Once all of the chicken is fully coated with the flour mixture, remove and set aside on a plate to rest for at least 15 minutes.

Letting the chicken rest in its powdery, seasoned goodness is crucial for super crispy skin. This also gives you time to make sure the oil is piping hot for the chicken.

Next, add the chicken pieces to the hot oil skin-side down and fry until golden brown and crispy, turning the pieces on occasion if you need to. Fry until cooked through, cooking for at least 15-20 minutes (depending on how large the chicken pieces are) and until the juices run clear.

To be certain, you can temp the chicken with a thermometer, making sure it's at least at 160°F in the thickest part of piece. Remember, carryover cooking from resting will allow the chicken to come to the proper safe temperature of 165°F.

Put the chicken on a paper-towel lined plate or cooling rack to allow any excess grease to fall off before serving. Let the chicken rest for about 10 minutes. Pair with any sides you like, or check out my green bean gravy and smashed potato recipe for an epic, Southern comfort meal.

¡Buen provecho!