Crispy Buttermilk Fried Chicken
Wicked good fried chicken with the perfect extra crispy crunch.
Ingredients
- 1 ½ pounds chicken thighs
- 2 cup buttermilk
- 1 Tablespoon smoked paprika
- 1 teaspoon garlic granules or powder
- 1 teaspoon onion granules or powder
- 1/2 tsp salt
Instructions
- 1. Slice the chicken thighs into chicken tender sized pieces and place them into a tupperware or ziploc bag, along with the remaining ingredients except flour and marinade 12 to 24 hours.
- 2. When you're ready to cook, heat 2 inches of oil in a deep thick bottomed pan. I use an enameled cast iron dutch oven.
- 3. Dredge the chicken pieces in flour to coat, and then dip them back into the marinade before you dredge them in flour a second time. (The double dredging is key to a good crispy coating.)
- 4. Fry, turning once, until the coating is cooked to a deep brown color. Remove to drain on paper towels.
Notes
For a simple smokey maple dipping sauce, mix ½ cup ketchup with 1 tsp maple syrup and 1 tsp smoked paprika. The smoked paprika has a surprising amount of flavor and is enough to turn simple ketchup into something extraordinary...