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1
One day before youre frying, mix all the soaking ingredients in a big container or two.
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2
Put the thighs in to soak, and refrigerate overnight.
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3
The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan.
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4
Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge.
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5
Drop each piece into flour mixture, a few at a time, leaving space between each piece.
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6
Shake, and toss to coat each piece evenly and thoroughly.
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7
Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
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8
Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly.
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9
Fry in batches, until just shy of golden.
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10
Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean.
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11
Let thighs rest on a rack over a cookie sheet or dish towel.
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12
Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350.
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13
Fry the thighs again, in batches, to (in Hamiltons words) finish to gorgeous deep golden brown.
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14
Drain on a rack.
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15
Leave at room temperature for a same-day picnic, or refrigerate overnight if youre eating the following day.
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16
Bring buttermilk dressing!
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17
Bring hot sauce!
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18
Bring butter lettuce!
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19
Bring rose!
