The Best Fried Chicken You'll Ever Make

Ingredients

• 4 pieces Chicken Thighs (boneless, skin on, trimmed; cut in half for portion size)
• 2 cups Buttermilk (full‑fat for best flavor)
• 2 tablespoons Louisiana Hot Sauce (or any preferred hot sauce)
• 1 teaspoon Garlic Powder
• 1 teaspoon Mustard Powder
• 2 tablespoons Salt (kosher or sea salt for brine)
• 2 cups All-Purpose Flour (for dredging)
• 1 teaspoon Fresh Cracked Black Pepper
• 2 tablespoons Additional Salt (for seasoning the dredge)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Debone and Trim Chicken

   Using a boning knife, cut along each thigh bone, remove the bone, discard cartilage, and trim excess skin, then cut each thigh in half for bite‑size pieces.

   Time: PT5M

2. Prepare the Brine

   In a mixing bowl whisk together buttermilk, hot sauce, garlic powder, mustard powder, and salt until the salt is fully dissolved.

   Time: PT5M

3. Brine the Chicken

   Submerge the trimmed chicken pieces in the brine, ensuring they are fully covered. Cover the bowl and refrigerate for at least 12 hours.

   Time: PT12H

4. Mix the Dredge

   In a separate bowl combine all‑purpose flour, additional salt, and freshly cracked black pepper. Whisk to distribute evenly.

   Time: PT5M

5. First Dredge

   Remove chicken from the brine, letting excess drip off. Toss 2‑3 pieces at a time in the flour mixture, shaking off excess. Place coated pieces on a wire rack.

   Time: PT10M

6. Rest After First Dredge

   Allow the coated chicken to sit on the rack for 25‑30 minutes. This lets the flour adhere and begin to dry slightly.

   Time: PT30M

7. Heat the Oil

   Add vegetable oil to the cast iron skillet to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Second Dredge

   Lightly re‑coat each piece in the flour mixture, giving it a quick shake to remove excess flour.

   Time: PT5M

9. Fry the Chicken

   Carefully lower the chicken into the hot oil. Fry for about 4 minutes on the first side until golden brown, then flip and fry another 4 minutes. Watch for steady bubbling; this indicates moisture is escaping and the crust is sealing.

   Time: PT8M

   Temperature: 350°F

10. Drain and Rest

    Using tongs, remove the chicken and place on a clean wire rack to drain excess oil. Let rest for a few minutes before serving.

    Time: PT5M

11. Serve

    Serve the crispy fried chicken hot, optionally with pickles, coleslaw, or a dipping sauce.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

20g

Fat

25g

Fiber

1g