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Fried Chicken

Fried Chicken




6 lbs / 2.5kg chicken pieces (thighs, drumsticks, breasts and wings)

1/2 cup / 120g all-purpose flour

1/4 cup / 60g freshly ground (coarsely) black pepper

3 tablespoons kosher salt

4 cups / 1 L vegetable oil


• In a sturdy brown paper or plastic bag, mix the flour, pepper and salt.

• Add the chicken to the mixture, a couple of pieces at a time. Close the bag and shake vigorously to coat. Shake off the excess flour and place the coated chicken in a large dish or on a baking sheet.

• In your ‘Sublime’ cookware, heat the oil over medium, until simmering. Try to maintain the oil at about 350°F/ 180°C for frying.

• Add the chicken pieces to the hot oil and fry over a moderate heat in 3 to 4 batches to not overcrowd.

• Turn the pieces often to ensure even cooking, until the skin turns golden and crispy; about 15 minutes for drumsticks, thighs and wings, and up to 20 minutes for breasts (a thermometer inserted in the thickest portion of chicken should register 165°F/ 75°C). Lower the heat if the chicken gets too dark.

• Transfer the fried chicken to a baking sheet lined with kitchen paper towels and keep in a slightly warm oven while preparing the rest. Season to taste and serve.