Southern Fried Chicken Thighs
Crispy, golden-brown chicken thighs with a buttermilk-seasoned crust, pure Southern comfort food. Comes together in 45 minutes with minimal fuss.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 8 pieces (about 3 lbs) bone-in, skin-on chicken thighs
- 1.5 cups buttermilk
- 1.5 cups all-purpose flour
- 1.5 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 cups (for frying) vegetable oil
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously inside and out with salt and pepper.
- 2
Place chicken in a bowl and pour buttermilk over, coating all pieces. Let sit 15 minutes.
- 3
Whisk together flour, salt, black pepper, and cayenne in a shallow dish.
- 4
Heat oil in a heavy 12-inch skillet over medium-high until shimmering, about 3 minutes.
- 5
Remove one thigh from buttermilk, dredge in flour mixture, coating all sides. Shake off excess.
- 6
Carefully slide coated thigh into hot oil. Repeat with remaining thighs, working in two batches.
- 7
Fry first batch 8 minutes, turning once halfway through until deeply golden and internal temperature reaches 165°F.
- 8
Transfer fried chicken to a paper-towel-lined plate. Repeat with second batch.
- 9
Serve hot while the crust is still crispy.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- meat thermometer
- shallow dish
- bowl
- paper towels
- tongs or slotted spoon
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