Ingredients:

  • 2 cups buttermilk
  • 2 teaspoons hot sauce (optional)
  • 4 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup vegetable oil (for frying)
  • 2 teaspoons cayenne pepper (for hot oil, adjust to spice level)
  • 1 teaspoon paprika (for hot oil)
  • 1 teaspoon garlic powder (for hot oil)
  • ½ teaspoon salt (for hot oil)

Instructions:

  1. In a large mixing bowl, whisk together buttermilk and hot sauce. Add chicken thighs, cover and refrigerate for at least 30 minutes.
  2. In a separate bowl, combine flour, paprika, cayenne, garlic powder, onion powder, black pepper, and salt.
  3. Heat vegetable oil in a heavy skillet or deep fryer over medium-high heat (about 350°F). Remove chicken from marinade and dredge in the flour mixture.
  4. Carefully add coated chicken thighs to hot oil. Fry until golden brown and the internal temperature reaches 165°F, about 6-8 minutes per side.
  5. In a separate bowl, mix hot oil, cayenne pepper, paprika, garlic powder, and salt. Adjust spice to desired level.
  6. Once chicken is cooked, remove from oil and let drain on paper towels. Brush generously with the hot chicken oil.