Description
Spicy, crunchy chicken that resembles a takeout favorite, featuring a quick marinade for moistness and a crispy triple flour coat.
Ingredients
Scale
- 6 chicken thighs with skin on
- 3/4 cup buttermilk
- 2 tbsp hot sauce
- 1 egg
- 2 tbsp pickle brine
- 1 cup flour
- 1/2 cup corn starch
- 2 tsp salt (for flour mix)
- 1 1/2 tbsp cayenne pepper
- 1 tsp garlic powder
- 1/4 tsp salt (for spice mix)
- 1 tsp paprika
- 1 tsp black pepper
- 1/4 cup oil (for frying)
Instructions
- Season the chicken with salt on both sides and let it sit overnight if possible.
- In a measuring cup, mix the buttermilk, egg, hot sauce, and pickle brine until combined.
- Pour the marinade over the chicken and let it soak for at least 2 hours, or preferably overnight.
- In a large bowl, whisk together the flour, corn starch, and 2 tsp salt.
- Coat each piece of chicken in the flour mix, dip back into the marinade, and coat in flour again for a triple coat. Place coated chicken on a wire rack.
- Heat oil in a large pan or pot to 350°F (180°C). Fry the chicken in batches for about 7 minutes per side until golden and internal temperature reaches 160°F. Drain on wire rack.
- In a small bowl, combine cayenne pepper, garlic powder, paprika, 1/4 tsp salt, and black pepper. Add hot frying oil to make a paste.
- Brush the spice mixture generously over the fried chicken and serve with white bread and pickles.
Notes
For best results, marinate overnight for maximum flavor. Maintain oil temperature around 350°F for even cooking.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 150mg