Ingredients
2 lbs boneless, skin-on chicken thighs
2 cups buttermilk
1 tbsp hot sauce (like Louisiana-style)
1 tsp garlic powder
1 tsp mustard powder
1 tbsp salt (for brine)
2 cups all-purpose flour
1 tbsp salt (for dredge)
1 tsp freshly cracked black pepper
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Step 1:
Debone the chicken thighs if needed, trimming excess skin but keeping a good layer for crisping. Cut into smaller, even pieces.
Step 2:
Make the brine by whisking buttermilk, hot sauce, garlic powder, mustard powder, and salt. Add chicken to the brine, ensuring full coverage. Refrigerate for at least 12 hours.
Step 3:
Mix flour, salt, and pepper in a shallow bowl. Remove chicken from the brine (don’t pat dry) and dredge in flour mixture. Shake off excess and let sit on a wire rack for 25–30 minutes.
Step 4:
Dredge chicken again in the same flour mixture, pressing to get crunchy, lumpy bits.
Step 5:
Heat oil in a cast iron pan to 350°F (175°C). Fry chicken in batches, turning once, until deep golden brown and fully cooked (about 4 minutes per side).
Step 6:
Transfer to a clean wire rack to drain. Rest 5 minutes before serving.
Notes
Letting the dredged chicken sit before frying helps the crust stick better
Don’t overcrowd the pan—fry in batches to keep the oil temperature steady
Store leftovers in the fridge and reheat in a toaster oven or air fryer for best results
Optional: Swap buttermilk with pickle juice for a tangy twist
Let me know if you want the same format applied to the Instructions section!
- Prep Time: 15 minutes (plus 12 hours brining)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Southern