Fly south for the winter, or any season with this classic southern dish. All the juicy flavors of the chicken thigh, coated in buttermilk, pan fried giving them a coating wrapped to crispy fried perfection.
2 pounds of chicken thighs and legs
2 tablespoons kosher salt, divided
1 tablespoon Black pepper
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
2 tablespoons paprika, divided
1 teaspoon cayenne pepper
2 teaspoons dried thyme, divided
2 tablespoons brown sugar (optional)32 oz buttermilk
1 tablespoon cornstarch
2 cups all-purpose flour, divided
Vegetable oil (for frying; about 6 cups)
1. Into a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, and fennel. Stir together and set aside.
2. Place the chicken pieces into a large mixing bowl, add half of the seasoning mixture. Toss the chicken together to fully coat.
3. Pour the buttermilk over the chicken and toss to combine.
4. Cover pot with plastic wrap and chill chicken at least 1 hour or up to 1 day. When ready to cool. 5. Fill a large pot half way up with vegetable oil and heat oil over medium-high until thermometer registers 350°F (180C)
6. Place 2 cups flour in a shallow bowl. Add cornstarch and the other half of the spice mixture. Whisk together and set aside.
7. Whisk eggs and buttermilk in a third shallow bowl until smooth set aside.
8. Remove chicken pieces from the refrigerator and place into a colander over a large bowl to drain. 9. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, Place chicken on wire rack lined sheet tray. Double coat if you prefer a thick coating.
10. Working in small batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165°F -for dark meat and 160° for white meat, 14 minutes per batch.
11. Transfer chicken to clean wire racks and let rest 10 minutes. Enjoy!
Share recipe on