Fireworks Fried Chicken – A Festival Classic

Allergens

Wheat, Dairy (in buttermilk)

Ingredients

• 6 large boneless, skinless chicken thighs
• 2 cups buttermilk
• 2 cups all
• purpose flour
• 1 cup cornstarch
• 2 tablespoons paprika
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• Vegetable oil, for frying

Instructions

1. Place the chicken thighs in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours or overnight for best results.
2. In a shallow dish, whisk together flour, cornstarch, paprikas, garlic powder, onion powder, cayenne pepper (if using), black pepper, salt, and oregano.
3. Heat about 1 inch of vegetable oil in a deep frying pan or skillet to 350°F (175°C).
4. Remove chicken from buttermilk, allowing excess to drip off. Coat each piece thoroughly in the seasoned flour mixture.
5. Carefully lower chicken into hot oil and fry for 8 10 minutes per side, or until golden brown and cooked through. Use tongs to turn chicken occasionally.
6. Remove from oil with a slotted spoon and place on paper towels to drain. Let rest for 5 minutes before serving.

Chef’s Insight

The secret to perfectly fried chicken is to ensure the oil temperature stays consistent and to not overcrowd the pan.

Notes

For extra crispy chicken, allow the coated chicken to rest for an additional 15 minutes after dredging in flour mixture before frying.