Achieve perfectly crispy fried chicken thighs with this recipe, featuring a flavorful marinade for dark meat that includes Chin-Su hot sauce, and a well-seasoned flour dredge. This recipe emphasizes dark meat for optimal flavor and moisture.
STEP 1: Combine the chicken thighs with 1/4 cup Chin-Su hot sauce, 1 tbsp seasoning sauce (Golden Mountain or Maggi brand), 1 tbsp sugar, 2 tsp chili powder, 1 tbsp MSG, 2 tbsp seasoning salt, and 2 tbsp granulated garlic. Allow it to marinate for a minimum of 5 hours.
STEP 2: After marinating, add 5 whole eggs into the bowl with the chicken. (Optionally, you could omit the eggs; the hot sauce should act as a binder, in which case increase the amount of Chin-Su hot sauce). In a separate plate or bowl, combine 1.5 cups of flour with 1 tbsp granulated garlic, 1 tbsp MSG, and 2.5 tbsp seasoning salt. Dredge the chicken into the flour blend, ensuring it's fully coated, and set aside.
STEP 3: Set neutral oil into the fryer and heat it to 365 degrees Fahrenheit. Carefully add the dredged chicken to the fryer, being mindful not to overcrowd the fryer, as this can decrease the oil temperature and slow down cooking. Remove the chicken from the fryer once its internal temperature reaches 165 degrees Fahrenheit. This typically takes approximately 8-10 minutes of cook time per batch.
