Buttermilk Fried Chicken

Step 1

Place the chicken thighs in a large bowl or resealable bag, pour in the buttermilk, and marinate in the refrigerator for at least 1 hour, or up to overnight.

Step 2

In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.

Step 3

Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece thoroughly in the seasoned flour, pressing to coat well.

Step 4

Heat about 1 1/2 inches of oil in a heavy skillet or Dutch oven to 350°F.

Step 5

Fry the chicken in batches, without crowding the pan, until deeply golden brown and cooked through with no pink remaining, about 12-15 minutes per batch, or until the internal temperature reaches 165°F.

Step 6

Transfer the fried chicken to a wire rack or paper-towel-lined plate to drain briefly before serving.