Buttermilk Marinated Deep-Fried Chicken Thighs

1. 1

   Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels.

2. 2

   Season with salt and pepper and place in a nonreactive bowl.

3. 3

   Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.

4. 4

   Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.

5. 5

   Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste.

6. 6

   Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away.

7. 7

   Dip the floured chicken in the egg wash and then coat with the cornmeal mixture.

8. 8

   Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes.

9. 9

   (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.)

10. 10

    Allow to drain on paper towels and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.