It was the time to attempt fried chicken again. I know there are dozens of oven "fried" chicken recipes and even more chicken finger recipes. But my goal is to fry the perfect on-the-bone chicken in a cast iron skillet. I came extremely close to my idea of perfect with this batch.
4 bone-in chicken thighs
2 - 3 cups all purpose flour
Salt and lots of freshly ground black pepper
Peanut oil for frying
Put the flour in a brown paper bag and season with the salt and black pepper. Shake to mix. Add the chicken pieces and shake in the flour until well coated. Remove from bag and place on a plate until oil is heated.
Pour oil into a cast iron skillet to a depth of of about 2 inches. Heat on medium high heat until oil reaches 350 degrees.
Slowly add chicken to the oil leaving room in between pieces.
Cook for 8 - 9 minutes, adjusting heat to keep oil at 350 degrees. Gently turn pieces of chicken.
Cook the other side for 8 - 9 minutes. Check internal temperature of chicken with a food thermometer. The chicken needs to reach a temp of 180 degrees.
Drain on paper towels.
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