Super Juicy Super Crispy Fried Chicken Thighs
- 6 boneless, skinless chicken thighs
- 2 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup yellow corn meal
- 1/4 cup cornstarch
- 1 tbsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp chipotle ground powder
- 1/2 tsp albanian dried sage leaves, I used Penzeys brand.
- 1 tsp paprika
- 48 oz vegetable oil
- Trim off excess fat from chicken.
- Place chicken in a large bowl and pour in buttermilk.
- Cover and refrigerate chicken for 1 hour.
- In a gallon sized Ziploc bag add in all of the coating ingredients.
- Zip closed and shake well to combine ingredients thoroughly.
- Add in chicken and zip closed again.
- Shake vigorously to coat chicken.
- Let chicken sit in bag while preparing oil.
- In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350F fahrenheit.
- Cook chicken in two batches.
- Place three pieces and cook for three-four minutes and then flip.
- Cook another three-four minutes.
- Drain chicken on a paper towel lined plate while cooking second batch.
- You now have super juicy, super crispy chicken.
- Enjoy.
- Recipe by taylor68too.
chicken, buttermilk, flour, yellow corn meal, cornstarch, kosher salt, garlic, onion, ground powder, sage, paprika, vegetable oil
Taken from cookpad.com/us/recipes/346645-super-juicy-super-crispy-fried-chicken-thighs (may not work)