Description
Fried chicken is a quintessential classic! This is my brother-in-law’s incredible version using chicken thighs and a fantastic seasoned flour dredge.
Ingredients
- 10 whole Boneless, Skinless Chicken Thighs
- 2 cups Buttermilk
- 2 teaspoons Salt, Divided
- 2 teaspoons Black Pepper, Divided
- 2 cups Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Canola Oil, As Needed For Frying
Preparation
In a large bowl, combine the chicken thighs, buttermilk, 1 teaspoon of the salt and 1 teaspoon of the pepper. Put the bowl in the refrigerator covered for 2 hours to really marinate the chicken. When the marinating time is up, combine the flour, remaining salt, remaining pepper, garlic powder and paprika in another bowl and whisk it all together. Then get out a large skillet with deep sides and fill it with about 3 inches of oil. Heat it over medium heat and use a deep fry thermometer to make sure the temperature reaches and stays around 350 degrees.
While the oil heats up, dredge each piece of chicken through the flour mixture, letting any excess buttermilk drip off first. Once you dredge them, put them on a plate to hold them until it’s frying time. Then fry them in two batches of 5 for 5 minutes on each side to get them really crisp and brown on the outside and cooked through. To be really safe, you can use a meat thermometer to make sure each piece reaches 165ºF internally. Transfer the pieces to a paper towel lined plate as they fry to drain, then serve with your favorite sides!
