Recipe by Abby Bodiker, Food Stylist at the Rachael Ray show
"The secret to extra-crisp skin is that 10-15 minutes before frying when you let the breaded chicken rest. This also helps ensure that the crust won’t fall off when you bite in!" – Abby Bodiker
- Cook Time
- Prep Time
- 1 whole chicken (3 1/2 lbs.), breastbone and backbone removed, cut into 8 pieces
- 1/2 cup malt vinegar
- 4 tbsp. stone-ground mustard
- 1 tbsp. thyme
- 1 1/2 cups flour, plus 3 tbsp. flour, divided
- 2 tsp. coarse salt
- 1/2 cup beer
- 1 cup chicken stock
- 1/2 tsp. pepper
1. To prepare marinade, combine malt vinegar and mustard. In a resealable plastic bag, soak the chicken thighs in the mixture for 30 minutes (or up to 12 hours). In a medium bowl, combine 1 1/2 cups flour, salt and pepper.
2. Remove the chicken pieces and coat them evenly with the flour mixture; transfer to a parchment-lined baking sheet and let stand for 15 minutes. Coat the chicken again in the flour mixture.
3. Meanwhile, in an extra-large, heavy skillet, heat the oil to 350°. Carefully add the chicken to the pan and partially cover. Lower the heat to medium-low and fry the chicken, turning occasionally, until the crust is gold-brown and the meat is cooked through, 25 to 30 minutes. (Lower the temperature if the chicken is browning too quickly.) Transfer to paper towels.
4. For gravy, Pour off all but 2 tbsp. oil from the pan. Add thyme and cook over medium heat until fragrant. Stir in remaining 3 tbsp. flour, then beer and chicken stock; cook, stirring, until thickened.
Try our Classic Fried Chicken