Fried Chicken Thighs Recipe
Bell & Evans chicken, mac & cheese, hot honey, spicy ranch, pickle chips
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken thighs and marinate for at least 1 hour or overnight in the refrigerator.
- 2
Prepare the Coating
In another bowl, add the flour. Season the flour with additional salt and pepper if desired.
- 3
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each thigh in the seasoned flour, shaking off any excess.
- 4
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 8-10 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 6
Drain and Serve
Remove the chicken from the oil and drain on paper towels. Serve hot, drizzled with hot honey and spicy ranch dressing, and garnish with pickle chips.
