Ingredients:

  • 4 large chicken thighs (bone-in, skin-on) (approximately 1.5 lbs / 680 g)
  • 1 cup buttermilk (240 ml)
  • 2 tablespoons hot sauce (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon paprika (2 g)
  • 1 teaspoon garlic powder (2 g)
  • 1 teaspoon onion powder (2 g)
  • ½ teaspoon cayenne pepper (optional, for extra heat) (1 g)
  • ½ teaspoon dried thyme (1 g)
  • ½ teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • Vegetable oil (for frying; about 2 cups / 500 ml, depending on the size of the pot)

Instructions:

  1. In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper to prepare the marinade.
  2. Add chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
  3. In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper to make the spice coating.
  4. In a deep frying pan or Dutch oven, heat oil over medium-high heat until it reaches 350°F (180°C).
  5. Remove chicken from the marinade and let excess drip off. Dredge each piece in the spice coating, pressing lightly to adhere.
  6. Carefully place coated chicken in hot oil and fry for 15-20 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
  8. Enjoy hot, paired with your favorite sides.