Crispy Fried Chicken Thighs
Easy to make and delicious. Make more than you need and use all week in salads or protein bowls
Ingredients
- 4-5 boneless, skinless chicken thighs
- 3/4 cup all purpose flour
- 1 1/2 teaspoons good quality sea salt
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 teaspoon granulated mustard
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 2 tablespoons hot sauce
- good quality olive oil and ghee (the amount you use will depend on the size of your skillet. You want enough to cover your entire pan and at least 1/4-1/2 inch deep. Using a 10" cast iron pan is recommended.
Instructions
-
In a shallow dish, place flour and all seasonings, whisk until well combined.
-
In another shallow dish, whisk together buttermilk and hot sauce.
-
Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.
-
Heat a cast iron skillet on high heat for two minutes. When pan is hot, add olive oil or ghee, or a combo of the two. I use a combo, for flavor and high heat capabilities. Be sure the oil is at least 1/4- 1/2" deep. We want crispy chicken!
-
When oil is really hot , turn heat down to medium and gently add chicken pieces. Cook for 8-10 minutes until cooked golden and crispy, flip chicken and cook other side for 8-10 minutes. Use a meat thermometer if you wish, Internal temp should be 160. Or you can just cut into a thigh a visually check to see if it's cooked through. Serve!