Ingredients
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1 cup buttermilk
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1 1/2 teaspoon salt (herb salt for extra flavour)
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1 tablespoon dry mustard
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1 tablespoon dehydrated onion
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1/4 teaspoon cayenne pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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1 1/2 cups all-purpose flour
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3/4 teaspoons black pepper
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3/4 teaspoons garlic powder
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3/4 teaspoons paprika
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1 1/2 teaspoons baking powder
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3-4 cups vegetable oil, for frying
Directions
- Combine the chicken thighs with all of the marinade ingredients in an extra large freezer bag.
- Zip up the bag tightly and evenly marinate the thighs. Make sure there’s no chance of spillage and refrigerate overnight.
- Add all the ingredients for the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix together.
- Line a baking tray with parchment paper. Remove the chicken thighs from the marinade one at a time and toss in the flour mixture. Press the chicken firmly into the breading so it’s evenly coated and set aside.
- Line another tray with paper towels and set next to the fryer. Add oil to a home fryer set to 340F. Cook until golden brown on one side for a few minutes, then flip and cook until golden on the other side.
- Remove and place the cooked thighs on the paper towel lined baking tray to remove any excess oil. Fry off the rest of the chicken and set aside.
