Ingredients
Scale
- 2 lbs boneless chicken thighs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika (or smoked paprika)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying (approximately 3 cups)
Instructions
- 1. Marinate the chicken: Submerge the boneless chicken thighs in buttermilk for at least one hour to ensure tenderness.
- 2. Prepare the coating: In a bowl, mix flour, garlic powder, paprika, salt, and pepper until well combined.
- 3. Dredge the chicken: Remove chicken from buttermilk, allowing excess liquid to drip off. Coat each piece in the flour mixture, shaking off any excess.
- 4. Heat the oil: In a heavy-duty pan or Dutch oven, heat vegetable oil to 350°F (175°C).
- 5. Fry the chicken: Carefully add coated chicken pieces to hot oil without overcrowding. Fry for about 6-8 minutes on each side until golden brown and crispy.
- 6. Drain and serve: Check that the internal temperature reaches 165°F (75°C). Remove from oil and drain on paper towels before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of fried chicken (150g)
- Calories: 362
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg