Spicy Buttermilk Fried Chicken. The chicken thighs were soaked in buttermilk, herbs and Thai chilies for 24 hours. Then double coated with flour, cornstarch and spices, before being fried to crispy, juicy, deliciousness.
Serve hot with three dipping sauces (Mayo-Sriracha (half mayo, half sriracha), Honey Mustard and/or your favourite chicken gravy (homemade or store bought)) along with cheese biscuits and psychedelic slaw.
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Ingredients
- Chicken thighs, bones removed, skin on or off
- Cooking oil
Buttermilk Marinade
- Buttermilk
- Sprig of sage
- Sprigs of rosemary
- Small bunch of thyme
- Thai chilies
- Salt
Breading
- All purpose flour
- Cornstarch
- Black pepper
- Salt
- Sweet paprika
- Cayenne pepper
- Onion powder
- Garlic powder
- Mustard powder
Instructions
Marinate the Chicken
In a large bowl, combine the chicken thighs and marinade ingredients. Mix well to combine.
Cover tightly with plastic wrap and refrigerate for 12 to 24 hours, turning occasionally.
Prepare the Breading Mixture
Whisk together all the breading ingredients into a rimmed baking dish.
Prepare to Cook
Preheat oven to 200°F and place rack on a baking sheet. This is to keep chicken warm as you cook in batches.
Add the oil to a 5 Quart Sauté Pan.
Heat oil over medium to medium high heat to 370°F – maintain temp as close you can.
Breading
Remove a chicken thigh from the buttermilk, lifting against the side of the bowl to wipe off excess liquid.
Place the thigh into the breading mixture.
Coat well, pressing very firmly to adhere.
Transfer to rack over a sheet pan.
Once each thigh has been coated once, start the process over, by dipping one into the buttermilk, then coating it with the breading mixture then back to the rack.
When the oil is hot, start cooking the first 3 or 4 pieces while you finish the second coating of buttermilk and breading.
Frying
Gently place chicken into the oil – skin side down if you left the skin on.
The oil will bubble enthusiastically.
Once the chicken is in, the oil temperature will drop about 25 to 35° – adjust the heat to maintain the heat above 350°F.
Don’t move the chicken for 2 minutes – this will give the breading time to bond with the chicken skin. After 2 minutes, gently move the chicken around the pan occasionally.
Cook for 5 minutes, then carefully flip, and cook for 3 minutes more or until deep golden brown and the internal temperature at thickest part is at least 165°F.
Place onto a rack and keep warm in the oven. Repeat with remaining chicken.
Serve and Enjoy!
Serve hot with three dipping sauces (Mayo-Sriracha (half mayo, half sriracha), Honey Mustard and/or your favourite chicken gravy (homemade or store bought)) along with cheese biscuits and psychedelic slaw.
Watch how this fried chicken thigh recipe was made here.
Tips & Equipment Used
We prefer not to fry indoors, so we took advantage of a sunny day to take the Hestan Que Portable Induction Cooktop outside and used the Hestan Culinary NanoBond Titanium Sauté Pan to fry the chicken.
We also used our Hestan Provisions OvenBond Tri-ply Half Sheet Pan and rack, NanoBond Butter Warmer and the OvenBond Rectangular Baker for dredging.
Not only is Hestan NanoBond cookware heat tolerant to 1050°F on the grill but they are also Induction Compatible! Proud Hestan Ambassador. Opinions in this post are my own
A deep fry thermometer is also required to control the heat.
Leave a Comment
If you get the chance to try this Spicy Buttermilk Fried Chicken recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Spicy Buttermilk Fried Chicken
Ingredients
- 12 chicken thighs bones removed, skin on or off
- 60 ounces of cooking oil
- Buttermilk Marinade:
- 2 cups buttermilk
- 1 sprig of sage
- 2 sprigs of rosemary
- Small bunch of thyme
- 3 to 5 Thai chilies sliced down the middle but not through the stem
- 2 teaspoons salt
- Breading
- 2 ¼ cups flour all purpose
- 1 cup plus 2 tablespoons cornstarch
- 1 tablespoon pepper
- 2 teaspoons salt
- 2 teaspoons sweet paprika
- 2 teaspoons cayenne pepper
- 2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon mustard powder
Instructions
Marinate the Chicken
- In a large bowl, combine the chicken thighs and marinade ingredients.
- Mix well to combine.
- Cover tightly with plastic wrap and refrigerate for 12 to 24 hours, turning occasionally
Prepare the Breading Mixture
- Whisk together all the breading ingredients into a rimmed baking dish.
Prepare to Cook
- Preheat oven to 200°F and place rack on a baking sheet. This is to keep chicken warm as you cook in batches
- Add the oil to a 5-Quart Sauté Pan
- Heat oil over medium to medium high heat to 370°F – maintain temp as close you can
Breading
- Remove a chicken thigh from the buttermilk, lifting against the side of the bowl to wipe off excess liquid.
- Place the thigh into the breading mixture.
- Coat well, pressing very firmly to adhere.
- Transfer to rack over a sheet pan.
- Once each thigh has been coated once, start the process over, by dipping one into the buttermilk, then coating it with the breading mixture then back to the rack.
- When the oil is hot, start cooking the first 3 or 4 pieces while you finish the second coating of buttermilk and breading.
Frying
- Gently place chicken into the oil – skin side down if you left the skin on.
- The oil will bubble enthusiastically.
- Once the chicken is in, the oil temperature will drop about 25 to 35° – adjust the heat to maintain the heat above 350°F.
- Don’t move the chicken for 2 minutes – this will give the breading time to bond with the chicken skin. After 2 minutes, gently move the chicken around the pan occasionally.
- Cook for 5 minutes, then carefully flip, and cook for 3 minutes more or until deep golden brown and the internal temperature at thickest part is at least 165°F.
- Place onto a rack and keep warm in the oven. Repeat with remaining chicken,
Serve and Enjoy!
- Serve hot with three dipping sauces (Mayo-Sriracha (half mayo, half sriracha), Honey Mustard and/or your favourite chicken gravy (homemade or store bought)) along with cheese biscuits and psychedelic slaw.
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