Ingredients
- 4 chicken thighs, skin-on
- 1 cup buttermilk
- 1 cup canola oil
- 1 cup flour
- 1 tbsp kosher salt
- 1 tsp pepper
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Directions
Soak chicken in buttermilk overnight.
Heat 1 cup canola oil in a 10" deep skillet or fryer pan over medium heat.
Mix dry ingredients. Pour off about 1/4 cup of buttermilk marinade into the dry ingredients.
Dredge each piece of chicken in the dry ingredients, pressing the flour onto the chicken.
Fry chicken until brown on both sides. Serve warm.
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