Description
Experience the crispy crunch and spicy kick of this flavorful chicken dish, perfect for any gathering.
Ingredients
Scale
- 4 chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 jalapeños, sliced
- Oil for frying
Instructions
- Marinate the chicken: Immerse the chicken thighs in buttermilk for at least 30 minutes.
- Create the coating: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Bring the heat: Heat oil in your frying pan over medium-high heat until shimmering, around 350°F (175°C).
- Dredge the chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
- Fry to perfection: Carefully place the coated chicken in the hot oil, frying for 6-7 minutes on each side until golden brown.
- Add jalapeños for flavor: Toss in the sliced jalapeños during the final minutes of frying.
- Serve hot: Transfer the chicken to a plate lined with paper towels to absorb excess oil, then serve immediately.
Notes
For extra crispiness, double-dip the chicken in buttermilk and flour. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg