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Buttermilk Fried Chicken

Ingredients

  • 4 medium boneless, skinless chicken thighs (about 1-1.5lbs)

Buttermilk Marinade:

  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried sage
  • 1 cup buttermilk

Breading Ingredients:

  • 50g egg white powder
  • 1 1/2 tbsp (15g) unflavored gelatin
  • 80g Pork rind crumbs
  • 1/2 tsp baking powder
  • 3/4 tsp garlic powder
  • 3/4 tsp smoked paprika
  • 3/4 tsp dried basil
  • 3/4 tsp dried thyme
  • 3/4 tsp onion powder
  • 1/2 tsp Tony Chachere's Creole Seasoning

For Frying:

  • bacon grease or frying fat of choice

Instructions

  1. Season chicken thighs with all the marinade seasonings and toss with the buttermilk.

  2. Cover and refrigerater for at least 1 hour or overnight.

  3. In a medium bowl combine all of the breading ingredients.

  4. Heat about 1 inch of cooking fat in a deep skillet or dutch oven (alternatively, use a deep fryer) to 285-300 degrees

  5. One at a time, shake off excess buttermilk mixture and coat the chicken thighs in the breading mixture.

  6. Cook breaded chicken thighs for 4-8 minutes per side in the hot oil. Cook time depends on the thickness of the chicken so always check for doneness.

  7. Remove from the pan to a paper towel lined plate or wire rack. Allow to cool slightly before enjoying!