Recipes don’t get much simpler than this, but don’t be fooled, the end result delivers a punch of flavor and is quite moist. Despite its simplicity, I had quite a battle with hot vegetable oil popping and burning my skin-I’m not much of a fryer-so beware of that.
- One pack of chicken thighs and drumsticks (I recommend thighs only but either one works), brought to room temp
- Balsamic Vinegar 1/4 cup
- Vegetable oil 1/2 cup, split into 2
- Meat thermometer to ensure chicken has reached 165 on the inside
Generously salt and pepper all the chicken pieces and lay to rest on a plate or cookie sheet. Drizzle balsamic vinegar atop all pieces. Let this sit for about an hour, turning the pieces and making sure each piece gets a good coating of salt, pepper and balsamic.
Heat half the vegetable oil in a deep pot, I used my Le Creuset.
When it is ready to fry, drop half the chicken pieces in. Don’t move them around especially on the first fry, let the bottom brown up nicely. You shouldn’t have to force the chicken when it is ready it will be easily movable. Flip it over and follow the same directions.
Make sure you have a plate lined with paper towels to the side to drain the chicken after it is removed from the pot.
Now the chicken may be turned at your discretion until a meat thermometer reads 165 at the thickest part of the chicken, not touching the bone. I was frying chicken for approximately 20 minutes, but don’t go by times, go by temperature and you’ll be safe.
Do it in batches to ensure the oil stays fresh and hot. For the second batch, pour the other half of the oil in and repeat with the rest of the chicken pieces.
Lay the chicken pieces to rest on the lined plate. Sprinkle with salt. Let the chicken rest for 10-15 minutes.
Enjoy with a side of your choice, I sauteed green beans and mushrooms on the side. The recipe for that follows this one.