Dave’s Classic Recipe
Tender, juicy chicken, fried to perfection.
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Ingredients
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Chicken Preparation
Breading Mixture
Frying
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading the Chicken
- 3
Prepare the Breading Mixture
In a separate bowl, whisk together flour, paprika, cayenne pepper, baking powder, and salt until well combined.
- 4
Coat the Chicken
Remove chicken from the marinade and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
Frying the Chicken
- 5
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken thighs to the hot oil, cooking in batches if necessary. Fry for about 8-10 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain the Chicken
Once cooked, remove chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
