Super Juicy Super Crispy Fried Chicken Thighs

Taylor Topp

Ingredients

  • chicken
  • 6 boneless, skinless chicken thighs
  • 2 cup buttermilk
  • chicken coating
  • 1 cup all-purpose flour
  • 1/4 cup yellow corn meal
  • 1/4 cup cornstarch
  • 1 tbsp kosher salt
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp chipotle ground powder
  • 1/2 tsp albanian dried sage leaves, I used Penzeys brand.
  • 1 tsp paprika
  • frying
  • 48 oz vegetable oil

Directions

  • Trim off excess fat from chicken.
  • Place chicken in a large bowl and pour in buttermilk. Cover and refrigerate chicken for 1 hour.
  • In a gallon sized Ziploc bag add in all of the coating ingredients. Zip closed and shake well to combine ingredients thoroughly.
  • Add in chicken and zip closed again. Shake vigorously to coat chicken. Let chicken sit in bag while preparing oil.
  • In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350°F fahrenheit.
  • Cook chicken in two batches. Place three pieces and cook for three-four minutes and then flip. Cook another three-four minutes.
  • Drain chicken on a paper towel lined plate while cooking second batch.
  • You now have super juicy, super crispy chicken. Enjoy.
  • Recipe by taylor68too.