Categories: Chicken
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp cornstarch
- 1 tsp ground dried thyme
- Kosher salt and black pepper
- 4 large eggs
- 1/4 cup milk
- 3 lbs. skin-on, bone-in chicken parts (breasts halved crosswise)
Directions
-
Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350.
-
Meanwhile, whisk flour, cornmeal, cornstarch, thyme, 1 tbsp salt and 2 tsp pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
-
Carefully add about half the chicken to the hot oil. The oil temp will drop; adjust the heat as needed to maintain a temp of 350. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and cooked through, 13-16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temp return to 350 before frying the remaining chicken.