Ingredients:

  • 4 large chicken thighs (about 2 lbs/900 g)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for deep frying, about 4 cups)

Instructions:

  1. In a large mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 1 hour (up to overnight).
  2. In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
  4. In a large pot, heat vegetable oil to 350°F (175°C) over medium-high heat.
  5. Carefully add breaded chicken pieces to hot oil, ensuring not to overcrowd the pot. Fry for about 10 minutes per side or until the internal temperature reaches 165°F (75°C) and the coating is golden brown.
  6. Remove chicken and let it drain on a wire rack or paper towels for a few minutes before serving.