Buttermilk Fried Chicken Thighs
Buttermilk Fried Chicken Thighs or Fried Chicken period is always a dinner favorite. The tangy marinaded chicken and crispy surface melts with every bite of these chicken thighs. It calls you back for more. The use of boneless skinless chicken reduces the calories that comes with fried foods. Pair this deliciousness with a side salad, roasted potatoes and a glass of lemonade to make the meal complete.
Equipment
- Cast iron skillet or Dutch oven
- baking sheet
- meat thermometer
Ingredients
- 8 chicken thighs boneless, skinless
Buttermilk Marinade
- 2 cups buttermilk
- 2 tsp salt Kosher
- 1 tsp black pepper freshly cracked
- 1 tsp garlic powder
- t tsp cayenne pepper
- 1 tsp Cajun seasoning Slap Ya Mama
- 1 tsp paprika
Breading
- 2 cups flour all-purpose
- 3/4 cup panko breadcrumbs
- 1/4 cup cornmeal finely ground
- 1 tsp salt Kosher
- 1 tsp black pepper freshly cracked
- 1 tsp Cajun seasoning Slap Ya Mama
- 1 tsp cayenne pepper
- 1 tsp paprika
- oil for frying vegetable, canola or peanut
Instructions
- In a large bowl combine all marinade ingredients and stir to combine. Add chicken and stir to coat all the chicken. Cover with plastic wrap and refrigerate at least 1 hour. It is best overnight; however, this can be used when you are ready.
- In a Dutch oven or cast iron skillet heat oil 2 inches of oil over medium-high heat. Oil should be at 350 degrees. Do not fill all the ways to the top of it will overflow.
- In a large bowl combine all breading ingredients and stir to combine. Spoon in some of the buttermilk marinade into the breading and make little clumps. Add 1-3 pieces of chicken into breading mixture and completely coat the chicken. Make sure there are no wet spots so the chicken will be crispy all over. Once completely covered place on a baking sheet.
- When all chicken is completely coated in breading, place chicken into oil. Only add 2-3 pieces at a time so you do not overcrowd the pot. You want to make sure the chicken cooks evenly and overcrowding it will not let that happen. Cook the chicken in batches 6-8 minutes per side and turn often to make sure it does not brown too much on one side. Make sure the chicken is not touching when you fry it. Chicken should be golden brown when done and internal temperature is165 degrees (check with a thermometer).
- Once done, let chicken drain on a baking sheet lined with a cooling rack and topped with paper towels. Do not let the chicken sit on the paper towel but drain enough and place on the cooling rack.
- Let chicken cool 10-15 minutes or at an edible state before eating. It will be very hot inside. Fork your palate and chow down.
Notes
Schedule time to marinade chicken overnight. The longer the chicken soaks in the buttermilk, the better.
Do not scrape the buttermilk off when added it to the breading. The chicken needs this in order to have a crispy surface.
Rice flour can be substituted for all-purpose flour if needed.
If cooking more than serving size- Preheat oven to warm. This will keep chicken warm as you cook it in batches if you are cooking more than the 8 pieces.
You can use the same treatment for bone-in chicken and chicken with skin. The internal temperature needs to be 165 degrees still.
Whether you using a skillet, dutch oven or deep fryer…remember NOT to overcrowd it with chicken. The chicken will not fry crispy if the pan has too many pieces. Overcrowding will cause steam and you do not need that for fried chicken or anything fried in general.
The total cost is $21 for main ingredients assuming you have seasonings. If you do not, it could around $30 for all ingredients. This cost could vary if you have some of the ingredients already and depending the brand that’s purchased. For example, if you have seasonings- main ingredients will be $21. Seasoning can be up to $10 depending on the amount and brand you buy. Remember if you purchase items like flour, cornmeal, and seasoning- you can use it again for other recipes.
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