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A plate with a piece of spicy buttermilk fried chicken served with a psychedelic slaw, cheddar biscuits and three dips.

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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Prep Time 15 minutes
Cook Time 24 minutes
Marinating Time 12-24 hrs 12 hours
Total Time 12 hours 39 minutes
Course Dinner, Main Course
Cuisine American
Servings 12 Chicken thighs

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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Keyword buttermilk boneless fried chicken, buttermilk marinade chicken thighs, crispy buttermilk fried chicken, easy buttermilk fried chicken recipe, spicy buttermilk fried chicken recipe
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