The Ultimate Fried Chicken Thighs & Onion Rings - Recipe by Koji Cooks

ULTIMATE FRIED CHICKEN THIGHS

ONION RINGS

After experimenting with multiple fried chicken recipes and variations, I've concluded that the Japanese Tonkatsu method is the best by far! Oven-baked recipes don't provide the crispy texture we're looking for. This recipe uses chicken thighs, but it works just as well with pork chops, remaining juicy and tender. I'm using an egg and buttermilk wash (since I had buttermilk), but regular milk works just as well. You can use the same recipe for preparing onion rings, although they are baked instead of sautéed.

FRIED CHICKEN - Recipe (serves 6)

6 boneless chicken thighs, skin on or off whichever you prefer

1/2 cup flour mixed with 1 teaspoon of kosher salt and optional1/4 teaspoon each paprika, garlic and onion powder

1 large egg (or 2 small) mixed with 1/3 cup buttermilk or milk in a pie pan

2 teaspoons chopped fresh rosemary - optional

2 cups panko in a pie pan

3 tablespoons vegetable oil + 2 tablespoons olive oil + 2 tablespoons sweet butter

pan spray

METHOD

In this recipe I'm using thighs, I will post a Tonkatsu recipe using breasts soon.

Put the seasoned flour in a zip lock bag. For the onion rings, slice 2 onions into 1/2" rings and do the same. When ready to cook, place the chicken or onions into the seasoned flour, a few at a time, then dip them in the egg buttermilk mixture, shake off the excess, and coat with panko. Heat a skillet over medium-high heat using half of the oils and butter, and cook half of the chicken for 4 minutes on each side, being careful not to burn it. If it's not fully cooked, finish it in a 400-degree oven. For the onion rings, use the same coating, place them on an oiled baking sheet, spray generously with pan spray, and bake at 450 degrees for about 13 minutes.