Ingredients
Scale
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable oil (for frying)
Instructions
- 1. Marinate the Chicken: Soak chicken pieces in buttermilk for at least one hour to ensure tenderness.
- 2. Prepare the Coating: In a bowl, mix flour, cornstarch, salt, paprika, garlic powder, and pepper until well combined.
- 3. Heat Oil: In a deep skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F).
- 4. Coat the Chicken: Remove chicken from buttermilk and toss in the flour mixture until fully coated.
- 5. Fry Until Golden: Carefully fry chicken in batches for about 4-5 minutes per side until golden brown and cooked through.
- 6. Drain and Serve: Transfer cooked chicken to paper towels to drain excess oil and serve hot with your favorite dipping sauce.
Notes
- For added flavor, experiment with spices like cayenne pepper or onion powder.
- Make sure to maintain the oil temperature to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5 pieces (120g)
- Calories: 370
- Sugar: 0g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 85mg