Crispy Buttermilk Fried Chicken with a Golden Crunch

Ingredients: Serves 2-4

• 4 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 tsp salt, 1/2 tsp black pepper
• 1/2 tsp garlic powder, smoked paprika, dried thyme

Coating:

• 1 cup flour, 1/2 cup cornstarch
• 1 tsp salt, 1/2 tsp black pepper
• 1/2 tsp smoked paprika, oregano, onion powder

Instructions:

1. Marinate – Whisk buttermilk with seasonings, coat chicken, and refrigerate for at least 2 hours (overnight for best flavor).
2. Dredge – Press chicken into flour mixture until fully coated. Let rest 10 minutes to help crust set.
3. Fry – Heat 2 inches of oil to 350°F. Fry 6-8 minutes per side until deeply golden and 165°F inside.
4. Serve – Rest for 5 minutes before serving. Pairs beautifully with hot honey or a zesty aioli.

Oil Disposal Tip:

Cool oil completely, strain out bits, and store for reuse. If discarding, seal in a container—never pour down the drain. Check for local recycling programs.