Super Juicy Super Crispy Fried Chicken Thighs


6 boneless, skinless chicken thighs
2 cup buttermilk
chicken coating
1 cup all-purpose flour
1/4 cup yellow corn meal
1/4 cup cornstarch
1 tbsp kosher salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp chipotle ground powder
1/2 tsp albanian dried sage leaves, I used Penzeys brand.
1 tsp paprika
48 oz vegetable oil


Trim off excess fat from chicken.
Place chicken in a large bowl and pour in buttermilk. Cover and refrigerate chicken for 1 hour.
In a gallon sized Ziploc bag add in all of the coating ingredients. Zip closed and shake well to combine ingredients thoroughly.
Add in chicken and zip closed again. Shake vigorously to coat chicken. Let chicken sit in bag while preparing oil.
In a large Dutch oven cast iron pot or using a deep fryer, heat oil to 350°F fahrenheit.
Cook chicken in two batches. Place three pieces and cook for three-four minutes and then flip. Cook another three-four minutes.
Drain chicken on a paper towel lined plate while cooking second batch.
You now have super juicy, super crispy chicken. Enjoy.
Recipe by taylor68too.

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