I wanted to make a delicious and simple chicken thigh dish.-If one thigh is too much for one portion, it's OK to serve one portion for 2 people.-Be careful not to burn yourself, as the oil may spit in the pan.-When cooking the chicken with the skin side down, check the browning after about 6 minutes.-In Step 4, thoroughly remove excess oil. Recipe by miharun327

I was looking for a tasty way to cook chicken skin, and found an interesting recipe in the ANA in-flight magazine which I used as the basis for this recipe.You just need to weigh down the meat, and cook slowly over low heat.One trick is to blot up the excess liquid and fat that comes out. If you don't, the skin won't crisp up. Recipe by u-kumico

When my wife and I were working at this place in the city called Zero Zero, one of our most popular starters was these fried chicken thighs. One night she checked in on a table to see how their meal was going and the response was, "Cor-Rect! These chicken thighs are cor-rect, as always." For some reason that stuck with us, and this has always seemed to me to be the cor-rect way to fry chicken.For a really great, and somewhat unexpected dipping sauce, stir some ground cumin into a little greek yogurt. Or, just serve with fried rosemary and a bowl of lemon slices.You can use breast meat, but it's kinda a whole different story, so I'd recommend looking for a recipe specific to chicken breast in that case.

I modified a recipe from "America's Most Wanted Recipes," which features recipes from famous restaurants and fast food chains.Chicken with bones attached tastes better than boneless. The original recipe uses 3 1/2 tablespoons of salt, and instead of allspice, uses accents, flavor enhancers, and a pressure fryer. Recipe by NY

K fried chicken 😛😛

It was easy how to make this fried chicken. I always remember how my mom teach me to cook this when i was still teeneger, so few days ago i fried it again for my dinner , all you need is patience,,

About 20 years ago I made the best fried chicken of my life. I have never replicated that recipe. My problem then was just adding some of this, a bit of that. I have come close but just never the same in taste or in texture. I have never given up trying and I think this is as close I ever got to recreating it. It turned out so tasty, juicy and just the right crispness. You can use this recipe to fry any chicken. Skin on, skinless. Breasts, wings thighs or legs.

This is so easy to make and tastes great. You can play around with the flavours a bit and add as much or as little of each ingredient.

All time#favourite Fried Chicken