Buttermilk Fried Joyce Chicken Recipe
Swiss Cheese / Ranch / Tomatoes / Brioche Bun
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Ingredients
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Chicken and Breading
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Breading
In another bowl, mix together the all-purpose flour and cornstarch. This will be used to coat the marinated chicken.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, shaking off any excess flour.
- 5
Fry the Chicken
Carefully place the breaded chicken thighs into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 7-10 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Allow it to rest for a few minutes.
