Fat Tuesday's Buttermilk Fried Chicken Thighs

By AislePrompt Editorial · ·

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Crispy fried chicken thighs coated in buttermilk and cayenne, served with spicy pickled okra for a classic Mardi Gras feast. This Southern Mardi Gras recipe, ready in about 132 minutes, pairs chicken thighs, buttermilk, and all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 12 min Serves 4 Southern cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 1 cup buttermilk with 1 tsp cayenne pepper and 1 tsp paprika. Add 1.5 lbs chicken thighs and marinate for 2 hours at room temperature.
  2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1 tsp cayenne pepper, and 1 tsp paprika.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere.
  4. Step 4: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 10-12 minutes until golden brown and cooked through, turning once.
  5. Step 5: Drain on paper towels and serve immediately with 1/2 cup pickled okra on the side.

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