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Buttermilk Fried Chicken Thighs
Recipes
Buttermilk Fried Chicken Thighs
4 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 cups buttermilk
  • 2 tablespoons hot pepper sauce (+ more, optional for serving)
  • 2 tablespoons Greek seasoning, divided
  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • 1 quart vegetable oil, for frying
  • 4 cups all-purpose flour

Steps

    1. Combine buttermilk, hot sauce, and 1 tablespoon seasoning in large bowl. Add chicken to bowl and stir to coat (wash hands); chill 1 hour (or overnight) to marinate.
    2. Heat oil in Dutch oven (or deep fryer) to 325°F. Combine flour and remaining 1 tablespoon seasoning in second large bowl.
    3. Remove chicken from buttermilk, letting excess drip off; dip into flour mixture, turning to coat well (wash hands). Place chicken in oil and fry 15–18 minutes until 185°F. Let cool 5 minutes; serve with additional hot pepper sauce, if using.
Other Preparation Methods
    • Grill: Combine ⅓ cup tomato paste, ½ cup water, 3 tablespoons curry powder, 1 tablespoon ginger stir-in paste, and 2 teaspoons kosher salt. Set aside ¼ cup mixture, then rub remaining ½ cup mixture on 4 bone-in, skin-on chicken thighs (about 2 lb). Chill 1 hour (or overnight) to marinate. Combine reserved curry mixture with ¼ cup plain Greek yogurt. Preheat grill (or grill pan) on medium-high. Grill chicken 15–18 minutes on each side until 185°F; serve with yogurt sauce.

Amount per ¼ recipe serving: Calories 620, Total Fat 36g, Sat Fat 9g, Trans Fat 0g, Chol 185mg, Sodium 940mg, Total Carb 37g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 6%, Calc 6%, Iron 20%, Potassium 8%