9:19 pm - Saturday October 21, 2017

Crispy Fried Chicken Thighs

Marinating the chicken in buttermilk makes the meat moist and flavorful. The flour coat make the chicken tasted more crispy, surely you want to make again.

INGREDIENTS 

4 whole chicken thighs

For buttermilk mixture

1 tsp celery seed
1 tsp dried rosemary
1/2 tsp black peppercorns
1 bay leaf
2 cloves garlic finely grated on a microplane
1/2 small onion finely grated on a microplane
2 C cultured buttermilk
2 Tbs kosher salt (halve if using table salt)
1 Tbs sugar

For outside coat 

1 1/2 C all purpose flour
1 Tbs onion powder
2 tsp paprika
1 tsp celery seed grounds
1/4 tsp black pepper ground

DIRECTIONS

1. Make the buttermilk mixture:

Grind the celery seed, rosemary, peppercorns, and bay leaf. Put all spices, onion and garlic into a gallon sized freezer bag with the buttermilk, salt and sugar. Seal the bag and shake to combine. Add the chicken thighs and seal the bag, pushing out as much air as possible, so the chicken is submerged in the buttermilk. Marinade overnight in fridge.

2.  Make the coat:

Combine the flour, onion powder, paprika, celery seed and black pepper and shake to combine. Remove the chicken from the buttermilk brine and use paper towels to dry off the chicken and remove any extra bits of spices. Add the dried chicken into the freezer bag with the flour one at a time and toss to coat

3. Strain the buttermilk brine through a sieve to remove the spices. Dip the chicken in the buttermilk mixture then put each piece back in the bag with the flour and apply a second thicker coating of flour. Place the chicken on the rack and let it air dry for at least 1 hour.

4. Deep fry the chicken thigh in hot oil till crispy and golden, remove and drain on a paper towel lined wire rack.

Filed in: Chicken

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