Fried Chicken Thighs
Fried Chicken Thighs
Ingredients
Chicken
- 10 boneless skinless chicken thighs
Marinade
- 2 cups low-fat buttermilk
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
Seasoning
- 2 tablespoons kosher salt, divided
- 4 teaspoons freshly ground black pepper, divided
Coating
- 4 cups all-purpose flour, for dredging
Frying
- Canola or peanut oil, for frying
Instructions
- 1
Place the chicken thighs in a large resealable bag or container.
- 2
Pour the buttermilk, paprika, and cayenne pepper over the chicken.
- 3
Seal the bag or cover the container and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 4
In a shallow dish, combine the flour, 1 tablespoon of the salt, and 2 teaspoons of the pepper.
- 5
Remove the chicken from the buttermilk marinade, letting any excess drip off.
- 6
Dredge each chicken thigh in the flour mixture, pressing to coat.
- 7
Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- 8
Carefully place the chicken thighs in the hot oil, being careful not to overcrowd the skillet.
- 9
Fry for about 6 to 8 minutes per side, or until golden brown and cooked through.
- 10
Remove the chicken from the skillet and place on a wire rack to drain excess oil.
- 11
Sprinkle with the remaining salt and pepper before serving.
