Description
This Ultimate Crispy Chicken Meal features juicy, bone-in, skin-on chicken thighs marinated in a flavorful buttermilk blend and coated with a seasoned flour mixture for an irresistibly crispy crust. Fried to golden perfection, this classic American comfort food is perfect served with mashed potatoes, coleslaw, or roasted vegetables for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon smoked paprika (divided)
Coating
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Remaining ½ teaspoon salt
- Remaining ¼ teaspoon black pepper
- Remaining ½ teaspoon garlic powder
- Remaining ½ teaspoon onion powder
- Remaining ½ teaspoon smoked paprika
Frying
- Vegetable oil, about 1 inch for frying
Optional Sides
- Mashed potatoes
- Coleslaw
- Roasted vegetables
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl and pour in the buttermilk. Add ½ teaspoon salt, ¼ teaspoon black pepper, and half of the garlic powder, onion powder, and smoked paprika. Mix well to ensure all pieces are coated, then cover the bowl and refrigerate for at least 2 hours or overnight to tenderize and flavor the chicken.
- Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, and the remaining salt, pepper, garlic powder, onion powder, and smoked paprika. This seasoned flour mix will form a crispy crust when fried.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to accurately gauge the temperature for optimal frying.
- Coat the Chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each thigh thoroughly in the flour mixture, pressing the coating firmly onto the surface to ensure a thick, even crust.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for 7 to 8 minutes per side until the crust is golden brown and an internal temperature of 165°F (74°C) is reached, ensuring the chicken is fully cooked and juicy inside.
- Drain and Serve: Transfer the fried chicken to a wire rack to drain excess oil and maintain crispness. Serve immediately with your choice of mashed potatoes, coleslaw, or roasted vegetables for a complete meal.
Notes
- For extra crispy chicken, double-dip by repeating the buttermilk marinade and flour dredging steps before frying.
- Let the coated chicken rest for 10 minutes before frying to help the crust adhere better and improve crispiness.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) for perfect doneness and safety.
