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Composition - Super Juicy Super Crispy Fried Chicken Thighs:
- Make ready - chicken
- You need 6 for boneless, skinless chicken thighs
- Need 2 cup of buttermilk
- Get for chicken coating
- Take 1 cup - all-purpose flour
- Require 1/4 cup yellow corn meal
- Make ready 1/4 cup - cornstarch
- Require 1 tbsp for kosher salt
- Give 1 1/2 tsp of garlic powder
- Prepare 1 1/2 tsp of onion powder
- Take 1 tsp for chipotle ground powder
- Provide 1/2 tsp of albanian dried sage leaves, I used Penzeys brand.
- Require 1 tsp - paprika
- Provide of frying
- Give 48 oz - vegetable oil
Super Juicy Super Crispy Fried Chicken Thighs making:
- 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 350°F 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.
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