These crispy Buttermilk Fried Chicken Thighs are tender and juicy, featuring a super crunchy, golden-brown crust with a touch of cayenne for some heat. Enjoy them as standalone chicken tenders or in a sandwich!
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⭐ Why This Recipe Works
- A strongly-seasoned buttermilk brine tenderizes the chicken while keeping it moist.
- Adding wet ingredients to the seasoned flour results in an extra-craggly crust with lots of texture.
- Frying at a lower temperature ensures a crisp, not overly dark, crust. While many recipes suggest 350°F, I recommend 300-325°F for the perfect golden-brown crust.
🧂 Ingredients
- Boneless skinless chicken thighs: If using bone-in, follow the same recipe, but frying time will increase to 15-18 minutes.
- Buttermilk: The acid in buttermilk tenderizes the chicken. Yogurt or a mixture of milk with vinegar can replace buttermilk in a pinch.
- Flour: Use all-purpose flour; it provides an extra crispy, crunchy exterior.
- Large egg: Helps bind the flour to the chicken.
- Spices: Include paprika, black pepper, onion powder, garlic powder, and cayenne pepper.
- Salt: Enhances the flavor of all the ingredients.
🔪 Instructions
STEP 1: Combine the spice ingredients in a small bowl.
STEP 2: Whisk buttermilk, egg, salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and toss to coat. Refrigerate for at least one hour or overnight.
STEP 3: In a large bowl, mix 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, pressing to ensure it adheres all over.
STEP 5: In a deep skillet, heat 1 inch of oil to 325°F. Fry the chicken in batches, ensuring the oil stays at 300°F. Cook for 4-6 minutes on each side until the chicken turns golden and an instant-read thermometer inserted into the thickest part of each piece registers 160°F.
STEP 6: Transfer to a plate lined with paper towels and let it rest for 5 minutes.
For extra crispy fried chicken, refrigerate the chicken for at least one hour, then double-fry at 400°F for 1 minute on each side.
💭 Top Tips
- Marinate the chicken overnight; it'll give the buttermilk mixture more time to tenderize and flavor the meat.
- Ensure a steady oil temperature of 300°F. If the oil gets too hot, the outside will burn before the inside is cooked.
🥡 Storage & Leftovers
Storing: Let it cool to room temperature, transfer it to an airtight container, and refrigerate for 3-4 days.
Reheating: Reheat leftovers by re-frying at 350°F for 1 minute on each side, or bake at 450°F for 5 minutes.
🍽 More Fried Chicken Recipes
📋 Recipe
Buttermilk Fried Chicken Thighs
Ingredients
Spice mixture
- 2 tablespoon paprika
- 2 tablespoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
Buttermilk Brine
- 1 cup buttermilk (see notes for substitutions)
- 1 large egg
- 1 tablespoon coarse kosher salt
Coating The Chicken
- 3 lbs boneless, skinless chicken thighs (see notes for substitutions)
- 2 cup flour
- 2 teaspoon coarse kosher salt
- neutral oil (for frying)
Instructions
- Combine the spice mixture ingredients in a small bowl.
- Whisk buttermilk, egg, salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and toss to coat. Refrigerate for at least one hour or overnight.
- In a large bowl, mix 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, pressing to ensure it adheres all over.
- In a deep skillet, heat 1 inch of oil to 325°F. Fry the chicken in batches, ensuring the oil stays at 300°F. Cook for 4-6 minutes on each side until the chicken turns golden and an instant-read thermometer inserted into the thickest part of each piece registers 160°F.
- Transfer to a plate lined with paper towels and let it rest for 5 minutes. Enjoy!
Notes
- Marinate the chicken overnight; it'll give the buttermilk mixture more time to tenderize and flavor the meat.
- Ensure a steady oil temperature of 300°F. If the oil gets too hot, the outside will burn before the inside is cooked.
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