Smoky Mountain Street-Fried Chicken

Allergens

Dairy (Buttermilk), Eggs

Ingredients

• 4. 4 large bone
• in, skin
• on chicken thighs 5. 2 cups all
• purpose flour 6. 1 cup cornstarch 7. 2 tbsp smoked paprika 8. 2 tsp garlic powder 9. 1 tsp cayenne pepper 10. 1 tsp ground black pepper 11. 2 cups buttermilk 12. 3 large eggs 13. Vegetable oil, for frying

Instructions

1. In a medium bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, and ground black pepper. Set aside.
2. In another medium bowl, whisk together buttermilk and eggs.
3. Working with one piece at a time, dip chicken thighs into the buttermilk mixture, then dredge in the flour mixture, shaking off excess. Place coated chicken on a wire rack set over a baking sheet and let rest for 15 minutes.
4. Heat about 2 inches of vegetable oil in a deep frying pan or skillet to 350°F (175°C).
5. Carefully lower the coated chicken into the hot oil using tongs, being sure not to overcrowd the pan. Fry until golden brown and cooked through, about 8 10 minutes per side.
6. Transfer cooked chicken to a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes before serving.

Chef’s Insight

For an extra-crispy crust, allow the coated chicken to rest for 30 minutes instead of 15.

Notes

Serve with a side of coleslaw and cornbread for a complete meal.