Ingredients

The following ingredients have 4 Servings
  • 2 c. Buttermilk
  • 8 Chicken Thighs
  • 2 c. All-Purpose Flour
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. Ground Paprika
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Dry Mustard
  • 1 tsp. Ground Thyme
  • Canola Oil, (for frying)

Instruction

  • Rinse the chicken under cold water and pat dry with paper towels.
  • Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
  • Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
  • Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
  • Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
  • Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
  • Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
  • Bake the chicken at 350 degrees F for 10-15 minutes or until the chicken has reached proper internal temperature.