Ingredients:
4 large chicken thighs
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
Salt and black pepper to taste
Vegetable oil for frying
Directions:
In a large bowl, marinate the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
In another large bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture until thoroughly coated.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the chicken pieces in batches, ensuring not to overcrowd the pot, for about 15-18 minutes or until they turn golden brown and are cooked through.
Transfer the fried chicken to a wire rack set over a baking sheet to allow excess oil to drain.
Prep Time: 15 minutes (plus marinating) | Cooking Time: 18 minutes | Total Time: 33 minutes (plus marinating)
Kcal: 520 kcal | Servings: 4 servings
