Perfectly Crispy Fried Chicken
This Crispy Fried Chicken delivers 68g protein and 1141 calories per serving, one of the highest-protein single-item meals in our library. Quick-preps 6 servings on the stovetop for efficient batch cooking. Reserve this for training days or high-calorie phases when you need significant protein volume without splitting across multiple dishes.
Ingredients
- •Chicken Thigh, Boneless Skinless(1361g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •1 tablespoon plus 1½ teaspoons kosher salt
- •Egg, Whole, Large
- •Buttermilk, Cultured, Low-Fat(600g)
- •Flour, All-Purpose, White(1200g)
- •Garlic powder(45g)
- •Cayenne Pepper, Ground(10g)
- •1 tablespoon plus ¼ teaspoon freshly cracked black pepper
- •Vegetable oil
- •Pickles, Spicy, Canned
Instructions
- 1Pat the chicken thighs dry with paper towels, then season all over with salt and cayenne pepper.
- 2In a shallow bowl, whisk together the eggs and buttermilk until combined. In a separate shallow bowl, mix the flour, garlic powder, cayenne pepper, and salt until evenly distributed.
- 3Add the chicken to the buttermilk mixture and toss to coat completely, ensuring all pieces are wet. Remove one piece at a time, allow excess liquid to drip off, then dredge thoroughly in the flour mixture, pressing gently so the coating adheres.
- 4Attach a deep-fry thermometer to a large, heavy pot. Add the vegetable oil and heat over medium-high heat until the oil reaches 325°F (about 8–10 minutes).
- 5Working in batches, carefully add 2–3 pieces of coated chicken to the hot oil and cook for 10–12 minutes, turning halfway through, until deep golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part of the thigh.
- 6Transfer each batch to a cooling rack set over a rimmed sheet pan. Allow the oil to return to 325°F between batches before adding the next group of chicken pieces.
- 7Once all chicken is cooked and cooled slightly, divide evenly among 6 airtight containers while still warm.
- 8Serve with spicy pickles on the side, or store the containers refrigerated for up to 4 days.
Nutrition — Per Serving
1141
calories
68g
protein
22g
fat
- Carbohydrates
- 164g
- Saturated fat
- 5.4g
- Sodium
- 255 mg
- Dietary fiber
- 6.5g
6 servings per batch · ~536g each
Macro data sourced from USDA FoodData Central
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How much protein does Perfectly Crispy Fried Chicken have per serving?
Each serving contains 68g of protein and 1141 calories, with 22g fat and 164g carbs. This high carb count makes it a solid post-workout meal when you need to refill glycogen stores alongside a full protein serving.
How long does Perfectly Crispy Fried Chicken take to make?
This recipe has quick prep time and batch-makes 6 servings at once, spreading the stovetop cooking across multiple meals for the week. You're front-loading the cooking work but getting 6 ready-to-eat dinners out of one session.
Is Perfectly Crispy Fried Chicken good for muscle gain?
At 68g protein per serving, this recipe supports muscle gain phases, though the 1141 calories per serving makes it better suited for gaining phases where you're in a caloric surplus. The high carbohydrate content fuels intensity during training.
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