Fried Chicken


  • 2–4 chicken thighs

Wet Coating

  • 2–3 eggs
  • optional: hot sauce
  • optional: sriracha
  • optional: water

Dry Coating

  • ~1 cup all-purpose flour
  • ~1 tsp kosher salt, pepper, cayenne
  • any other seasonings you want



  • Trim the chicken thighs
  • Dry them with a paper towel
  • Mix the flour and herbs and spices in a quarter sheet pan
  • Whisk the eggs and hot sauces in a medium mixing bowl
  • Line a baking tray with parchment or foil and top with a wire rack

Bread the chicken

  • Dredge chicken thighs in flour
  • Coat two times:
    • Dip in egg wash and make sure it covers all the flour
    • Dredge in flour
  • Let rest on the tray in the fridge until ready to fry


  • Add ~1cm of vegetable oil to a cast iron frying pan
  • Bring (and maintain) oil temp to ~350°F
  • Fry on each side until as brown as you like, ~5–7 minutes total
  • Let cool on a clean wire rack lined with paper towel