These Buttermilk Fried Chicken Thighs are no joke one of the best pieces of fried chicken I have ever made. The viscous buttermilk batter helps create an extra-thick crust that is brimming with spices and flavor. Like all good fried chicken recipes, you will want to marinate the chicken for at least 1 hour and up to overnight.
Can't get enough of fried chicken? Try my Chicken Strips next!
๐ About This Recipe
I have made so much fried chicken in my life that I now consider myself somewhat of an expert. There are a few key techniques that I think are essential for making crispy and juicy fried chicken.
The first technique is that the chicken must be marinated for at least 1 hour before frying. I am using a buttermilk-based brine which contains a lot of spices, salt, and acid. The salt adds flavor but also dissolves the proteins so that the chicken retains more juice when it is cooked. The buttermilk has a lot of acid which tenderizes the chicken by breaking down the tough muscle fibers.
The second technique is the chicken should be fried at a low temperature initially to cook the chicken through without burning the crust. I recommend going around 325ยฐF. I have tried higher temperatures but usually the crust will get too dark before the chicken is cooked.
The final technique you have probably heard of before is to double-fry the chicken. This is essential because after the initial cooking, the chicken will slowly release some juice into the crust and soften it. The second fry is meant to evaporate this residual moisture and re-crisp the crust without cooking the inside further.
๐ง Ingredients
- Boneless skinless chicken thighs: You can also use bone-in chicken but the cooking time will increase by 3-6 minutes.
- Seasoning mix: This will be used in the marinade and the flour dredge. It has paprika, black pepper, onion powder, garlic powder, cayenne pepper, and salt.
- Marinade: Buttermilk, eggs, salt, and 2 tablespoons of the seasoning mix.
- Seasoned Flour: This is just all-purpose flour and the remaining seasoning mix.
๐ช Instructions
STEP 1: Combine the spice ingredients in a small bowl.
STEP 2: Whisk the buttermilk, egg, salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and stir to coat everything. Try to keep most of the chicken submerged in the marinade. Refrigerate for at least one hour and up to overnight. I usually go for at least 8 hours.
STEP 3: In a large bowl, whisk together the flour, two teaspoons of salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the large bowl and work it into the flour with your fingertips.
STEP 4: Working with one piece at a time, remove the chicken from the buttermilk brine, allowing the excess to drip back into the bowl. Dredge the chicken in the flour mixture. Make sure to press the flour firmly into the chicken so it sticks.
STEP 5: In a deep skillet, heat about 1 inch of oil to an initial temperature of 350ยฐF. Add the chicken and try to maintain a temperature of about 325ยฐF. Fry the chicken in batches for 4-6 minutes until both sides are golden brown and the inside reaches 160ยฐF.
STEP 6: Transfer to a wire rack to drain excess oil. At this point, you can eat the chicken immediately, or double-fry it for an extra-crispy crust.
To double-fry, let the chicken rest for at least 15 minutes or up to 2 days in the fridge. Reheat the oil to 400ยฐF and fry each side of the chicken for 1 minute until super crispy.
๐ Recipe
Buttermilk Fried Chicken Thighs
Ingredients
Spice Mixture
- 2 tablespoons paprika
- 2 tablespoons ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ยฝ teaspoon cayenne pepper
Buttermilk Brine
- 1 cup buttermilk (see notes for substitutions)
- 1 large egg
- 1 tablespoon coarse kosher salt
Dredge & Frying
- 2 cups flour
- 2 teaspoons coarse kosher salt
- 3 pounds boneless skinless chicken thighs
- neutral oil (for frying)
Instructions
- Combine the spice mixture ingredients in a small bowl.
- Whisk the buttermilk, egg, salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and stir to coat everything. Try to keep most of the chicken submerged in the marinade. Refrigerate for at least one hour and up to overnight. I usually go for at least 8 hours.
- In a large bowl, whisk together the flour, two teaspoons of salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the large bowl and work it into the flour with your fingertips.
- Working with one piece at a time, remove the chicken from the buttermilk brine, allowing the excess to drip back into the bowl. Dredge the chicken in the flour mixture. Make sure to press the flour firmly into the chicken so it sticks.
- In a deep skillet, heat about 1 inch of oil to an initial temperature of 350ยฐF. Add the chicken and try to maintain a temperature of about 325ยฐF. Fry the chicken in batches for 4-6 minutes until both sides are golden brown and the inside reaches 160ยฐF. Transfer to a wire rack to drain excess oil.
- At this point, you can eat the chicken immediately, or double-fry it for an extra-crispy crust. To double-fry, let the chicken rest for at least 15 minutes or up to 2 days in the fridge. Reheat the oil to 400ยฐF and fry each side of the chicken for 1 minute until super crispy.
Rayna Notareschi
THE.BEST.RECIPE.
I made this with my son and daughter a couple weeks back for the first time and itโs a new staple now. Great for chicken strips too!
Thank you!!
Grump
Thanks Rayna!
Jamie
Made this for my husband and I when having friends over. AMAZING! So delicious and definitely a repeat!
Grump
Awesome Jamie ๐
VELVET DEAN
Delicious !!
Rosalie Purvis
This is the first recipe that I did that the instructions were on point. And the directions was awesome thank you very much.
Allie
Can I use gluten free flour? Like bobs red mill 1:1??
Grump
Never tried it with gluten flour before. But I feel like it should work