Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

Peanut flour gives this chicken incredible toasty flavor, while Wondra flour makes for crave-worthy crispness. It’s a Sunday supper with weeknight preparation.

Robin Bashinsky

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Credit: Greg Dupree; Food Styling: Margaret Dickey and Elise Mayfield; Prop Styling: Kay Clarke and Laura Evans

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flours, black pepper, garlic powder, onion powder, cayenne pepper, and 1 teaspoon of the salt in a large bowl.

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  • Heat oil in a large, high-sided skillet over medium-high until shimmering. Dredge chicken in flour mixture, pressing to adhere. Working in 2 batches, place chicken, smooth side down, in oil. Fry until golden brown and crispy, 8 to 10 minutes, turning once halfway through cooking. Drain on a wire rack. Season with remaining 1/2 teaspoon salt. Serve immediately with hot sauce.

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