Pan-Fried Buttermilk Chicken Thighs

Juicy chicken thighs marinated in buttermilk and coated in seasoned flour, pan-fried to a golden crisp without a single bite of dryness.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 2 lbs chicken thighs
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Step 1: Combine 2 lbs chicken thighs, 2 cups buttermilk, and 1.5 tsp salt in a bowl. Marinate 2 hours or overnight.
2. Step 2: Mix 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1.5 tsp salt, and 1 tsp black pepper in a shallow dish.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture until fully coated.
4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Step 5: Add chicken in a single layer and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F.