Fried Chicken

Mix the following in a gal Ziploc bag. I can usually coat 6-8 large thighs with this.

1 c flour (edited 2-14-23)

1/2 c corn starch

2 TBSP Lawry’s Seasoned salt

1tsp turmeric (edited 2-14-23)

1 tsp black pepper

1 TBSP garlic powder

2 tsp onion powder

1 tsp thyme (I grind it into a powder with the mortar and pestle)

Add any other herbs or seasoning that you like. Zip the bag and shake it up. At this point I taste my flour mixture, just a little on the tip of my finger. If it’s not flavorful enough I adjust it.

Dry the chicken with paper towels, then rub with oil, I like avocado oil.

Drop chicken in the bag, one piece at a time. Flip around to get coated.

Preheat AF at 400°F for 3-5 minutes. I have a basket type AF.

Cook skin side down at 370°F/188°C for 12 mins, flip and cook an additional 12 mins. Check the temp with a meat thermometer, will be done at 170°F. If not there yet cook another 2 to 4 minutes and check temp again.

Although you can eat chicken at 165°F, it might be a little tough. I prefer 170°F, that’s my magic number.