Fried Chicken Thigh (hh) Recipe
Sorghum pepper glaze, green onions, Maldon salt, pickled red onion.
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Ingredients
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Chicken Thighs
Sorghum Pepper Glaze
Garnishes
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Dredging Mixture
In another bowl, mix the all-purpose flour with salt, black pepper, garlic powder, and onion powder. Set aside.
Frying the Chicken
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- 4
Dredge the Chicken
Remove the chicken thighs from the buttermilk marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing lightly to adhere.
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 10-12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain the Chicken
Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
Making the Sorghum Pepper Glaze
- 7
Combine Ingredients
In a small saucepan over medium heat, combine the sorghum syrup, hot sauce, apple cider vinegar, and black pepper. Stir well to combine.
- 8
Simmer the Glaze
Bring the mixture to a simmer and let it cook for about 5-7 minutes, until slightly thickened. Remove from heat.
Serving
- 9
Plate the Chicken
Arrange the fried chicken thighs on a serving platter. Brush generously with the sorghum pepper glaze.
- 10
Add Garnishes
Sprinkle the chopped green onions and Maldon salt over the chicken. Serve with pickled red onion on the side.