- The crunch says everything.
I'm Frank Proto, professional chef and culinary instructor, and today I'm gonna show you how to make fried chicken.
With my method, you're gonna get crunchy, juicy, tender chicken that's never dry.
This is Fried Chicken 101.
This might be controversial, but I like to use boneless chicken thighs.
The thigh has lots of flavor to it, has some fat to it, and it doesn't dry out that easy and it gets nice and crisp when you fry it up.
People might say, "Chef Frank, why boneless?" In order for it to get a nice crispy crust and be cooked all the way through, I like to take the bones out.
I'll bone them myself.
If you like bone-in chicken, this recipe still works.
You just need to cook it a little bit longer.
