Fluffies Hot Chicken Bayonne Recipe
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Ingredients
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Chicken Marinade
Breading
Frying
Serving
Method
Marinade Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight.
Prepare Breading
- 3
Combine Breading Ingredients
In a shallow dish, mix together all-purpose flour, cornstarch, cayenne pepper, and salt. Set aside.
Fry Chicken
- 4
- 5
Bread Chicken
Remove the chicken from the marinade and allow excess marinade to drip off. Dredge each chicken thigh in the flour mixture, ensuring an even coating.
- 6
Fry Chicken Thighs
Carefully lower the breaded chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes per side or until golden brown and cooked through.
- 7
Drain Chicken
Once cooked, transfer chicken to a paper towel-lined plate to drain excess oil.
Assemble and Serve
- 8
Assemble Sandwiches
To serve, place fried chicken on buns, top with pickles and coleslaw. Serve immediately.
