Summary: Boneless chicken thighs and drumsticks in a seasoned coating of plain flour and cornflour, deep-fried until golden. The coating clings to the surface of the meat thanks to the cornflour and baking powder; an oil temperature of 165°C cooks the meat through before the coating darkens. Total time 40 minutes, serves 6.
Have you cooked this recipe? Share your results with the community.
Category: Poultry, American cuisine
Success rate: not rated yet % of users managed this recipe
Quick overview
- Dish: Fried Chicken – chicken coated in seasoned batter or flour and fried until golden, especially typical of the American South
- Category: Poultry, American cuisine
- Cuisine: American
- Main ingredient: Boneless chicken thighs and drumsticks, 1200 g
- Guide: 12 most famous American dishes: traditional recipes from American cuisine
- Total time: 40 minutes (20 minutes preparation + 20 minutes cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 252 g)
- Key technique: Deep-frying at 165°C, double coating
- Preparation types: Deep-frying, pan-frying
- Dietary info & Allergens:gluten
- Suitable for: Weekend lunch, family celebration, picnic, party with friends
- Nutritional values (per 1 serving): 578 kcal, Protein: 41.0 g, Fat: 34.2 g, Carbohydrates: 25.8 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Pale lager, dry cider, iced tea with lemon
- In short: Oil temperature, a dry surface on the meat and a two-flour coating – three things that determine whether the crust holds and the meat stays juicy.
WAGUU says: “Fried chicken isn’t about seasoning, but about the temperature difference. Cold meat and oil at 165°C mean the coating sets immediately and the meat then just cooks through in its own juices.”
Key facts
| Preparation time: | 20 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Oil 165°C, internal meat temperature 75°C |
| Number of servings: | 6 (serving weight 252 g) |
In a nutshell
A coating of plain flour and cornflour in a four-to-one ratio does two things: the cornflour slows down gluten formation, so the crust stays crispy, and the baking powder in the coating creates tiny bubbles during frying that lift the coating away from the meat. The meat must be dry and cold, the oil deep enough and the temperature below 170°C – above that the coating burns before the drumstick cooks through.
Ingredients
Base servings: 6 servings • Serving weight: 252 g
| Ingredient | Amount | Quality |
|---|---|---|
| boneless chicken thighs and drumsticks | 1200 g | fresh, skin left on, chilled |
| plain flour | 250 g | type 450, sifted |
| cornflour | 60 g | pure, no additives |
| ground sweet paprika | 12 g | sweet, ground |
| smoked paprika | 6 g | smoked, ground |
| ground garlic | 8 g | dried, ground |
| ground black pepper | 6 g | freshly ground |
| cayenne pepper | 3 g | ground, hot |
| fine sea salt | 12.2 g | for the meat and the coating |
| baking powder | 4 g | aluminium-free |
| rapeseed oil | 1500 ml | for deep-frying, high smoke point |
Why you’ll love this recipe
- Ready in 40 minutes: No overnight marinating. The meat is salted, coated and fried in one batch.
- A crust that holds: The cornflour in the coating slows down the gluten, so the coating doesn’t crack during frying or fall off into the oil.
- Precise ratios for 6 servings: 200 g of meat per serving, 50 g of coating mix, 1.5 litres of oil is enough for two batches.
- Even a beginner can manage it: Five stages, an oil thermometer and clear visual checkpoints.
Why it works: When frying in oil at 165°C, the surface of the coating dries quickly, the cornflour gelatinises and forms a crust that prevents water escaping from the meat. The baking powder breaks down in the hot oil and releases carbon dioxide – tiny bubbles lift the coating away from the surface of the meat, so the crust doesn’t stick and stays separate. Cornflour contains no gluten, and therefore doesn’t form a stretchy structure like wheat flour; the coating stays crisp and brittle. The internal temperature of the meat must reach 75°C for the proteins in the drumstick to bind and the meat to release its juices, but not so long that the water boils away – that’s why the ratio of oil temperature to the thickness of the piece matters.
Recipe overview
Preparation: 20 min | Cooking: 20 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: American
Detailed method
Overall progress: 2.04 % done
Stage 1: Preparing the meat – 12 min
Equipment: kitchen scale, fridge
12.2 Take the chicken thighs and drumsticks out of the fridge, pat them dry on all sides with kitchen paper and weigh them. Rub half the salt over the surface of the meat, leave the other half for the coating. Put the meat back in the fridge and prepare the coating.
VKB: The surface of the meat is matte and dry to the touch, no red traces are left on the paper towel. The pieces are evenly sized, roughly 5 × 7 cm.
Before you move on to the next step:
Don’t wash the chicken. Water spreads bacteria around the sink and a wet surface won’t hold the coating – you’ll get bare patches instead of a crust. Dry the meat with kitchen paper.
Stage 2: Coating – 6 min
Equipment: kitchen scale, two wide bowls, a wire rack
12.2 In a wide bowl, mix the plain flour, cornflour, remaining salt, ground sweet paprika, smoked paprika, ground garlic, ground black pepper, cayenne pepper and baking powder. Coat the pieces of meat so that the surface is covered on all sides; always shake off the excess mixture lightly so it doesn’t burn in the oil. Place the coated pieces on a wire rack and leave them to rest for 10 minutes.
VKB: There is no bare patch on the surface of the meat, the coating is evenly covered with seasoning and after shaking off, a thin layer remains on the piece. The mixture in the bowl is a quarter lower than at the start.
Before you move on to the next step:
Leave the coating to rest on the wire rack. If you put the pieces into the oil straight away, the coating washes off to the bottom and the crust will be thin. Ten minutes is enough for the flour to absorb the moisture from the surface of the meat.
Stage 3: Heating the oil – 8 min
Equipment: deep-fat fryer or deep cast-iron pan, oil thermometer
3. Pour rapeseed oil into the deep-fat fryer and heat it to 165°C. Fill the pan no more than two-thirds full so the oil doesn’t bubble over the edge when you add the meat. Monitor the temperature with a thermometer and adjust it as needed using the hob setting.
VKB: The thermometer reads 165°C. When a crumb of coating falls into the oil, it sinks to the bottom and within two seconds rises back up and starts to bubble gently.
Before you move to the next step:
Oil below 160°C makes the coating absorb fat and turn greasy. Oil above 180°C burns the coating before the meat cooks through. Stick to 165°C and check the temperature before every batch.
Phase 4: Frying the first batch – 12 min
Equipment: deep-fat fryer, tongs, meat thermometer
4. Using tongs, lower half the pieces into the oil. Fry them for 6 to 7 minutes on each side until the coating turns deep golden brown. Don’t overcrowd the pan – adding too many pieces at once drops the oil temperature and the coating absorbs fat. Remove the pieces and place them on a rack over a baking tray, not on kitchen paper.
VKB: The coating is deep golden brown and dry on the surface. A thermometer inserted into the thickest part of a piece reads 75°C and the juices running from the meat are clear.
Before you move to the next step:
Don’t rest the cooked pieces on kitchen paper. Steam condenses under the crust and the coating goes soggy. A rack over a baking tray lets the fat drain away and keeps the crust dry.
Phase 5: Second batch and resting – 12 min
Equipment: deep-fat fryer, rack, oven
5. Let the oil come back to 165°C, check the temperature and fry the second half of the pieces the same way as the first. Move the cooked pieces in with the first batch and keep them in the oven at 80°C until you serve. Before serving, let the meat rest for three minutes so the juices stay inside.
VKB: Both batches are the same colour. When you cut into a piece, the juices stay in the meat and don’t run onto the plate. The coating on the surface sounds hollow when tapped.
Equipment needed
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep-fat fryer | 4 l capacity, 24 cm diameter | deep cast-iron pan or wok | in a shallow pan the pieces only fry partly and the coating on the sides doesn’t cook through |
| oil thermometer | up to 220°C, with a clip for the rim | test with a crumb of coating | without measuring, the temperature can only be guessed and the coating burns easily |
| meat thermometer | probe type | check the colour of the juices | the coating darkens before the meat is cooked through, and without measuring you won’t know |
| rack over a baking tray | 30 × 20 cm | oven shelf set over a baking tray | on kitchen paper, steam condenses under the crust and the coating goes soggy |
| frying tongs | long, metal | two spatulas | short utensils mean burns from spitting oil |
Shopping list
Nutritional profile
Values per 1 portion (without sides). Portion weight 252 g. Frying oil is not included in the portion weight; the values include fat absorbed during frying, roughly 8% of the weight of the pieces.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 229 kcal | 578 kcal | 3468 kcal |
| Fat | 13.6 g | 34.2 g | 205.3 g |
| of which saturates | 2.1 g | 5.4 g | 32.1 g |
| Carbohydrate | 10.2 g | 25.8 g | 154.5 g |
| of which sugars | 0.03 g | 0.1 g | 0.4 g |
| Protein | 16.3 g | 41.0 g | 245.8 g |
| Salt | 0.81 g | 2.04 g | 14.40 g |
| of which sodium | 0.38 g | 0.96 g | 5.76 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: A verified recipe with precise ratios and visual checkpoints.
- Tip 1: Keep the ratio of flour to cornflour at four parts flour to one part cornflour. A higher proportion of cornflour makes the coating hard and glassy, while a lower proportion makes it soft.
- Tip 2: Measure the oil temperature before every batch, not just once at the start. Once the meat goes in it drops by 10 to 15°C and needs to come back up.
- Tip 3: Always fry boneless thighs and drumsticks in pieces of the same size. Breast meat needs less time and will stay dry if fried for the same length of time.
- Tip 4: After frying, strain the oil through a fine sieve and use it twice more. After the third fry, the oil starts to foam and passes on a burnt flavour.
The science behind it
The flavour and colour of the crust come from a combination of two processes. The first is the evaporation of water from the surface of the meat: while water is escaping, the surface stays at 100°C and can’t brown. Only once the coating is dry does the surface temperature rise above 140°C and the Maillard reactions begin between the amino acids in the proteins and reducing sugars – producing the brown colour and aromatic compounds. The second process happens inside the coating: at temperatures above 60°C, starch absorbs water and swells, forming a continuous crisp layer. In hot oil, baking powder breaks down to release carbon dioxide and steam; the bubbles lift the coating away from the meat and create the characteristic flakes. Cornflour contains no gluten, so the coating doesn’t form a stretchy network, which is why it shatters instead of turning rubbery. In the meat, myofibrillar proteins contract at 60 to 70°C and squeeze out water; at 75°C the meat is cooked through and tender, while above 85°C the fibres contract so much that the meat loses its juices.
Fine Dining – Professional techniques
- Plate composition: Place two pieces on a warm plate, overlapping, and put a scoop of mashed potato alongside. Make a well in the mash with a spoon and pour in a spoonful of gravy.
- Texture contrasts: Add soft mash and a crunchy pickled gherkin to the crisp coating. Three textures in one bite hold the attention.
- Temperature contrast: Serve the meat hot and the pickled vegetables ice-cold. The chill on the tongue highlights the temperature of the crust.
- Aromatic additions: Add a teaspoon of dried lemon zest to the coating. The aroma is released by the heat of the oil and links the spices with the pickled gherkin on the plate.
Sensory radar
- Appearance: Deep golden crust with fine flakes and lighter patches where the coating has lifted away from the meat. Cut open, the meat is pale and juicy.
- Aroma: Fried fat, sweet paprika and a smoky undertone. A gentle cayenne heat in the background.
- Taste: Salty crust with paprika sweetness, followed by the meaty flavour of the thigh and a cayenne warmth at the end.
- Texture: The crust shatters and sounds hollow, while the meat beneath is tender and juicy. The layer between coating and meat stays dry.
Pairing
- Pale lager: Hop bitterness cuts through the fat from the coating. Serve chilled at 6–8°C.
- Dry cider: Apple acidity refreshes the palate after fried food. Good with spicier versions with a higher proportion of cayenne.
- Iced tea with lemon: Tannins from the tea tighten the mouth after the fat and the lemon rounds it off. A non-alcoholic option for children and drivers.
- Pickled gherkin: Fermented vegetables add both acidity and crunch and work against the greasiness.
Preparation variations
- Bone-in pieces: Fry 1500 g bone-in thighs and drumsticks for three minutes longer. The bone holds heat and the meat stays juicier, but the portion weight is lower.
- In a hot-air oven: Brush the coated pieces with oil and bake for 25 minutes at 200 °C, turning halfway through. The fat content is lower, but the crust is drier and more brittle.
- Spicy version: Increase the cayenne pepper to 8 g and add 4 g of ground chilli to the coating. The heat only kicks in once you bite through the crust.
Allergens and dietary information
Contains: gluten (plain flour) • Gluten: yes, in the coating • Not suitable for: people with coeliac disease or a gluten allergy; for a gluten-free diet, use gluten-free flour and a separate frying bath
Suitable for
A weekend lunch for the family, a celebration for six to ten people, a picnic, a party with friends, a homemade version of fried chicken.
Substitution guide
- Boneless chicken thighs: chicken breast fillets cut into strips. Fry for three minutes less; the meat is leaner and dries out faster.
- Plain flour: gluten-free flour made from rice and corn in a 2 : 1 ratio. The coating behaves similarly but browns faster.
- Cornflour: potato starch. The crust is slightly harder and less flaky.
- Rapeseed oil: sunflower oil or peanut oil. Peanut oil withstands higher temperatures and adds a subtle nutty note.
- Cayenne pepper: ground sweet paprika with a pinch of chilli. The heat will be lower and the colour slightly lighter.
FAQ
Why does the coating come away from the meat?
Most often because the meat was wet or the coating didn’t rest. Pat the surface of the meat dry with kitchen paper and leave the coated pieces on a rack for ten minutes so the flour can absorb the moisture.
What is the correct oil temperature?
165 °C. At a lower temperature the coating soaks up the fat and becomes greasy; at a higher one it darkens before the meat is cooked through. Measure the temperature before each batch.
Can I bake the chicken instead of frying it?
Yes. Brush the coated pieces with oil and bake for 25 minutes at 200 °C, turning them halfway through. The crust will be drier and more brittle, but the meat stays juicy.
How much oil do I need and what should I do with it after frying?
For 1200 g of meat, 1500 ml of oil in a four-litre pan is enough. After frying, let the oil cool, strain it through a fine sieve and use it twice more.
Why is baking powder added to the coating?
In hot oil it breaks down and releases carbon dioxide. The bubbles lift the coating away from the meat, so the crust stays separate and flaky instead of sticking.
How do I know the meat is cooked through?
A thermometer inserted into the thickest part reads 75 °C and the juices running from the meat are clear. If the juices are pink, return the piece to the oil for two minutes.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Fry in two batches and keep the cooked pieces on a rack in the oven at 80 °C. Check the oil temperature before the second batch; it will have dropped by roughly 10 °C. • 10+ people: Set up two frying pans side by side, or fry in advance and reheat the cooked pieces in the oven at 180 °C for 8 minutes. The coating stays crisp if you place the pieces on a rack, not on a baking tray.
Sides and serving
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat the pieces in the oven at 180 °C for 10 minutes on a rack. In a microwave the coating goes soggy and loses its crunch. Let frozen pieces defrost in the fridge before reheating.
Author: WAGUU Petr & Team • Published: 6 Oct 2026 • Updated: 9 Oct 2026
More recipes from the article
Guide: 12 most famous American dishes: traditional recipes from American cuisine
Barbecue Ribs – slow-roasted or smoked pork ribs brushed with barbecue sauce
Pulled Pork – slow-roasted or smoked pork shredded into strands and served with barbecue sauce
Mac and Cheese – pasta in a rich cheese sauce, often made with cheddar, baked until golden brown
More recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, methods and nutritional values. For this recipe, the quantities are given in the same form in the ingredients table, in each stage of the method, in the shopping list and in the printable version – 250 g of flour and 60 g of starch correspond to the coating mixture used for all twelve pieces of meat.
Photo gallery from the method
Photos from the community: Cook it, photograph it and share the result.
You can upload your photos in the comments below or send them by email.
Have you filmed a video of our recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll be happy to publish it and help raise the profile of you and your content.
Most common mistakes
- Oil temperature too low – the coating soaks up the fat and the crust is greasy. Heat the oil to 165 °C and measure the temperature before each batch.
- Overfilled pan – once the meat goes in, the oil temperature drops and the pieces stew instead of frying. Fry no more than half the meat at a time.
- Wet meat – the coating washes off and the crust comes away. Pat the meat dry with kitchen paper before coating and leave the coated pieces to rest for ten minutes.
- Cooked pieces on kitchen paper – steam condenses under the crust and the coating goes soft. Place them on a rack over a baking tray instead.