Buttermilk-Fried Chicken with Crisp Exterior

Name: Buttermilk-Fried Chicken with Crisp Exterior
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds, bone-in, skin-on chicken thighs; 2 cups buttermilk; 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon paprika; 1.5 teaspoons salt; 1 teaspoon black pepper; 2 cups vegetable oil

Juicy chicken thighs with a golden, shatteringly crisp skin from a buttermilk brine and seasoned flour.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

1.5 pounds, bone-in, skin-on chicken thighs
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons salt
1 teaspoon black pepper
2 cups vegetable oil

Instructions

Step 1: In a bowl, whisk 2 cups buttermilk with 1 teaspoon garlic powder, 1 teaspoon paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper. Add 1.5 pounds chicken thighs, skin-side down, ensuring full submersion. Cover and refrigerate for 2 hours.
Step 2: In a shallow dish, mix 1 cup all-purpose flour with 1 teaspoon salt and 1 teaspoon black pepper. Remove chicken from buttermilk, letting excess drip off, and dredge each piece thoroughly in flour mixture, pressing to adhere.
Step 3: Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Carefully place chicken skin-side down and fry for 12-15 minutes until golden brown. Flip and cook 5-8 minutes more until internal temperature reaches 165°F (74°C).