Buttermilk fried chicken thighs: the secret to grandma’s legendary recipe revealed

Indulge in the tantalizing flavors of buttermilk fried chicken thighs, a culinary masterpiece that combines the tender juiciness of chicken with the crispy, golden-brown crunch of fried perfection. This recipe guarantees a mouthwatering experience that will leave you craving for more.

Ingredients:

• 12 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil, for frying

Instructions:

1. Prepare the buttermilk marinade: In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).

2. Marinate the chicken: Place the chicken thighs in the buttermilk marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight.

3. Prepare the breading: In a separate bowl, whisk together the flour, baking powder, and salt.

4. Bread the chicken: Remove the chicken from the marinade and shake off any excess. Dredge the chicken thighs in the seasoned flour, pressing gently to adhere.

5. Fry the chicken: Heat the vegetable oil in a large skillet or deep fryer to 350 degrees Fahrenheit. Carefully add the breaded chicken thighs to the hot oil and fry for 10-12 minutes, or until golden brown and cooked through.

6. Drain and serve: Remove the fried chicken from the oil and drain on paper towels. Serve immediately with your favorite sides.

Tips for Crispy Chicken Thighs:

• Use buttermilk: Buttermilk tenderizes the chicken and adds a tangy flavor to the fried chicken.
• Marinate for at least 4 hours: The longer you marinate the chicken, the more flavorful it will be.
• Double-coat the chicken: Dredge the chicken in the seasoned flour twice to ensure a crispy, golden-brown crust.
• Fry at the right temperature: The oil should be hot enough to fry the chicken quickly, but not so hot that it burns.
• Don’t overcrowd the skillet: Fry the chicken in batches to prevent the oil temperature from dropping.

Variations:

• Spicy fried chicken thighs: Add an extra teaspoon of cayenne pepper to the flour mixture for a spicy kick.
• Herb-infused fried chicken thighs: Add chopped fresh herbs, such as thyme, rosemary, or oregano, to the flour mixture for an aromatic touch.
• Honey-glazed fried chicken thighs: Brush the fried chicken thighs with a mixture of honey and Dijon mustard for a sweet and savory glaze.

Serving Suggestions:

• Mashed potatoes: Creamy mashed potatoes are a classic pairing for fried chicken.
• Coleslaw: A refreshing coleslaw adds a tangy contrast to the crispy fried chicken.
• Cornbread: Warm cornbread is a delicious and comforting side dish for buttermilk fried chicken.

Wrap-Up

Buttermilk fried chicken thighs are a culinary delight that combines the best of both worlds: tender, juicy meat and a crispy, flavorful crust. Whether you’re hosting a family gathering or simply craving a comforting meal, this recipe will surely satisfy your taste buds. So, fire up your stove or deep fryer and embark on a journey of culinary bliss with buttermilk fried chicken thighs.

FAQ

Q: How long can I marinate the chicken?
A: You can marinate the chicken for up to 24 hours, but 4 hours is sufficient for optimal flavor and tenderness.

Q: Can I use boneless, skinless chicken thighs?
A: Yes, you can use boneless, skinless chicken thighs, but the skin-on thighs will provide a crispier crust.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.