Buttermilk & Hot Sauce Fried Chicken

03/13/2020 Off By Gordon Buford
Print Recipe
Buttermilk & Hot Sauce Fried Chicken
  1. Combine spices and sprinkle liberally over chicken thighs. Place chicken in the fridge for I hour.
  2. Then whisk buttermilk and hot sauce together in another bowl. Pour mix over chicken and refrigerate overnight (or at least 3 hours).
  3. Fill your big pot with peanut oil (remember, the oil expands slightly as it heats, and the chicken will displace a lot of the oil when it begins to fry). Heat oil to 375'.
  4. Combine the flour with the salt/pepper/dill mix and set aside.
  5. Remove chicken from fridge and drain four of the 8 pieces on a cooling rack.
  6. Dredge the thighs in the flour, then knock off as much of it as possible.
  7. Gently place the thighs in the oil. The chicken will cause the temperature to drop, so adjust the burner to keep it close to 350'.
  8. Turn the chicken every 2 minutes and brown evenly. After 8 minutes the meat should have begun to shrink from the bone.
  9. Remove 1 piece, place on a paper towel-covered plate, and stick it with a fork to the bone; the juices should run clear. If they don't, cook for 2 or 3 more minutes.
  10. Remove and drain on paper towels. Repeat.
Share this Recipe