Description
Enjoy the ultimate comfort food with this crispy buttermilk fried chicken. Marinated in a flavorful buttermilk mixture and coated in a seasoned flour blend, these chicken thighs are fried to golden perfection, offering a crunchy exterior and juicy interior. Ideal for family dinners or gatherings!
Ingredients
Scale
- 4 large chicken thighs, bone-in and skin-on
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a large mixing bowl, pour in the 2 cups of buttermilk. If desired, add the tablespoon of hot sauce and whisk until well combined.
- Pat the chicken thighs dry with paper towels. Submerge them in the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until evenly mixed.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to ensure it sticks. Shake off excess flour and set aside on a wire rack or plate.
- In a large skillet or Dutch oven, heat enough vegetable oil to cover the bottom by about 1 inch over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken thighs skin side down into the hot oil, frying in batches if necessary. Cook for 7-10 minutes until golden brown.
- Flip the chicken and fry for an additional 7-10 minutes, ensuring the internal temperature reaches 165°F (75°C).
- Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.
- Let the chicken rest for 5-10 minutes. Serve as is or on a platter garnished with fresh herbs. Optionally, drizzle with honey or hot sauce before serving.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary to the buttermilk marinade.
- Adjust the cayenne pepper to your spice preference.
- Serve with sides like coleslaw, mashed potatoes, or a fresh garden salad for a complete meal.
- Prep Time: 240 minutes
- Cook Time: 20 minutes