Super Crispy Fried Chicken Thighs

Steps

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1. 1
   Prepare the brine by combining evaporated milk, lime juice, black pepper, and magic seasoning together. Mix well to create a buttermilk substitute that will tenderize the chicken.
   ▶ ≈0:12
2. 2
   Soak the chicken thighs in the brine mixture for a minimum of 1 hour; longer soaking times yield better results.
   ▶ ≈0:24
3. 3
   Beat two eggs and combine with the remaining evaporated milk mixture. Mix well and set aside for later use.
   ▶ ≈0:31
4. 4
   Mix together all-purpose flour, cornstarch, baking powder, paprika, garlic powder, and onion powder in a separate bowl.
   ▶ ≈0:43
5. 5
   Coat the marinated chicken thoroughly in the flour mixture, ensuring all surfaces are evenly covered.
   ▶ ≈0:49
6. 6
   Let the coated chicken rest on a wire rack for 5 minutes to allow the breading to adhere better. For a thicker, clumpy coating, mix the flour mixture with a bit of evaporated milk.
   ▶ ≈0:55
7. 7
   Double-coat the chicken by dipping it again in the egg and evaporated milk mixture, then re-dredging in the flour mixture. Make sure the entire piece is coated.
   ▶ ≈1:09
8. 8
   Shake off excess flour and rest the coated chicken for at least 15 minutes to allow the breading to absorb moisture from the chicken. This is crucial for achieving maximum crispiness.
   ▶ ≈1:22
9. 9
   Heat the oil and fry the chicken for approximately 7 to 8 minutes until golden brown and crispy, adjusting time based on the thickness of your chicken pieces.
   ▶ ≈1:35
10. 10
    For extra crispiness, double-fry the chicken for a maximum of 1 minute per side. Remove from oil and transfer to a serving plate.
    ▶ ≈1:54
11. 11
    Serve the fried chicken thighs hot with your favorite dipping sauce.
    ▶ ≈2:06