Ingredients
- 10 boneless skinless chicken thighs
- 2 cups low-fat buttermilk
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons kosher salt, divided
- 4 teaspoons black pepper, divided
- 4 cups all-purpose flour, for dredging
- Canola or peanut oil, for frying
Directions
- Add chicken thighs to a mixing bowl. Add the buttermilk, paprika, cayenne, 1 tablespoon of the salt, and 2 teaspoons of the black pepper. Mix and make sure the chicken is covered with the buttermilk mixture. Refrigerate for 2 hours to marinate.
- Add the flour and remaining 1 tablespoon salt and 2 teaspoons black pepper to a baking dish. Using tongs, remove the chicken 2 to 3 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat and cover completely. Shake off excess and reserve on a baking sheet.
- When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.
- Test the oil to make sure it’s hot. Add the chicken, being careful not to overcrowd the pan, and cook for 7 to 8 minutes per side, or until the outside is browned and the meat is cooked through. The thickest part of the meat should register at least 165 F on a meat thermometer.
- Serve immediately or hold in a warm oven if frying in batches.
Notes
A cast-iron pot is a tried-and-true tool for frying chicken. In addition to its durability, its thick walls also retain heat very well. That means that the oil temperature drops less when you put a batch of chicken in, helping create crisper skin and more uniform cooking. If you don’t have a deep cast-iron skillet, a Dutch oven also works well.
To test if the oil is hot enough, drop a small piece of the coating from the chicken into the oil. If the coating begins to bubble and fry quickly, this is the perfect temperature to fry in.
Correct oil temperature is key to cooking up crispy fried chicken. Don’t overcrowd the pan, or the oil temperature will drop, making your chicken greasy. If you’re frying in batches, place the fried chicken on a cooling rack set on a baking sheet in a 200 F oven until ready to eat.
You can also use an electric deep fryer for this recipe, although it won’t necessarily yield better results. If going that route, make sure the oil is heated to 375 F, put the chicken pieces in a single layer in the fryer basket, being careful not to overcrowd. If the chicken is fully submerged in oil, you won’t need to turn it, unlike in the pan method.