Buttermilk Fried Chicken Thighs
 
MAKES 6 TO 8 SERVINGS
Ingredients
  • 8 bone-in, skin-on chicken thighs, trimmed (about 3¾ pounds)
  • 2 cups whole buttermilk
  • 2 tablespoons hot sauce
  • 4 tablespoons plus 1 teaspoon kosher salt, divided
  • 5 cups self-rising flour
  • 2 tablespoons ground black pepper, divided
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
Instructions
  1. In a large resealable plastic bag, combine chicken, buttermilk, hot sauce, and 4 teaspoons salt. Refrigerate at least 2 hours. Remove chicken from bag, shaking off excess in bag, and place in bowl. Reserve buttermilk mixture.
  2. In a large, rimmed baking sheet, combine flour, 1 tablespoon plus 2 teaspoons pepper, and remaining 3 tablespoons salt. In a shallow dish, combine reserved buttermilk mixture, eggs, and remaining 1 teaspoon pepper.
  3. Dredge thighs in buttermilk mixture, shaking off excess. Dredge in flour mixture, gently pressing to ensure even coating. Repeat process until all cutlets are breaded. Let thighs sit in flour mixture for 30 minutes. Line large baking sheet with paper towels and a wire rack.
  4. In a large Dutch oven, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 345°.
  5. Before frying, dredge cutlets again in flour mixture, gently pressing to ensure even coating. Shake off excess. Working in 3 batches, fry chicken, turning occasionally, until golden brown and an instant-read thermometer, when inserted in thickest part near bone, registers 165°, 13 to 16 minutes. Allow oil to return to correct temperature between batches. Place chicken on prepared wire rack while frying remaining pieces of chicken. Serve warm.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/buttermilk-fried-chicken-thighs-recipe/