French · Dinner
French Fried Chicken
Boneless chicken thigh brined in buttermilk, double-dredged in seasoned flour and fried until deep golden and crisp. White pepper, nutmeg and thyme provide French seasoning; finished with lemon and served alongside Dijon-shallot dipping sauce and dressed frisée.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
44.8gProtein
45.1gFat
31.2gCarbs
4.8gSugar
1.9gFiber
1380mgSodium
215mgChol
8.9gSat Fat
580mgPotassium
150mgCalcium
2.9mgIron
0.7mcgVitamin B12
9mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Cut chicken thigh into 3–4 even pieces and pat dry with paper towel.
2
Marinate
Submerge chicken in buttermilk, cover and chill for 2 hours.
3
Dredge
Whisk flour, salt, white pepper, nutmeg and chopped thyme together. Dip each chicken piece in buttermilk, then coat in flour mixture.
4
Fry
Heat vegetable oil in a heavy pot to 325°F (165°C). Fry chicken 12–15 minutes, turning occasionally, until deep golden and internal temperature reaches 165°F (74°C).
5
Plate
Rest chicken on a wire rack for 2 minutes. Mix Dijon mustard, mayonnaise and minced shallot for sauce. Serve chicken with frisée, lemon wedge and sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 1 cup120g all-purpose flour
- 2 tsp2 tsp fine sea salt
- 1 tsp1 tsp white pepper
- 1/2 tsp1/2 tsp ground nutmeg
- 2 tsp2 tsp fresh thyme
- 2 cup480ml vegetable oil, for frying
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp mayonnaise
- 22 shallot
- 22 small handful frisée or arugula, for serving
- 22 lemon wedge
