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Ingredients
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Crispy Thigh and Comeback Sauce
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and chicken thighs. Cover and refrigerate for at least 1 hour or overnight to tenderize and flavor the chicken.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Coat the Chicken
Remove the chicken from the buttermilk and allow excess to drip off. Dredge each thigh in the flour mixture, pressing lightly to adhere. Shake off any excess coating.
- 4
Fry the Chicken
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary, for about 7-10 minutes per side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 5
Drain and Serve
Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Serve hot with pickles and your favorite comeback sauce.