Ingredients
4 chicken thighs (or drumsticks)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 ½ cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil for frying
Instructions
- In a large bowl, mix the buttermilk with hot sauce (optional). Add the chicken thighs to the bowl and ensure they are fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper. Mix well.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C), ensuring there’s enough oil to submerge the chicken halfway.
- Remove the chicken from the buttermilk, dredge each piece in the seasoned flour mixture, pressing it in to coat well.
- Carefully lower the coated chicken into the hot oil and fry for 12-15 minutes, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil and serve.
Notes
For extra heat, increase the cayenne pepper or add more hot sauce to the marinade.
You can use boneless, skinless chicken thighs for a quicker cooking time.
Add dried herbs like thyme or oregano to the flour mixture for extra flavor.
For a healthier version, try air frying the chicken at 375°F for 20-25 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
