Crispy Chicken Recipe
Lettuce, pickled green tomato, mayonnaise, and hot honey.
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Ingredients
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Chicken
Toppings
Method
Preparing Chicken
- 1
Marinate the Chicken
In a large bowl, pour the buttermilk over the chicken thighs and let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder until well combined.
- 3
Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Dredge each chicken piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
Frying Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary. Fry for about 7-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Rest
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let rest for about 5 minutes.
Assembling the Dish
- 7
Prepare the Base
On a serving platter, lay down a generous amount of shredded lettuce.
- 8
Add the Chicken
Place the crispy chicken thighs on top of the lettuce.
- 9
Top with Pickles and Sauce
Add pickled green tomatoes on top of the chicken, drizzle with mayonnaise, and finish with hot honey to taste.