Ingredients
- 4 pounds bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 2 large eggs
- ½ cup warm water
- 5 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 4 cups self-rising flour
- 8 cups canola oil
- ½ cup unsalted butter
- ¼ cup hot sauce
- ½ teaspoon cayenne pepper
Instructions
- In a large bowl, whisk together warm water, salt, pepper, onion powder, and garlic powder. Add buttermilk and eggs, mixing well.
- Add chicken to the marinade, ensuring it’s fully submerged. Cover and refrigerate for at least 8 hours, turning occasionally.
- Remove chicken from marinade and let excess drip off. Dredge in flour, then repeat for a second coating. Let rest 15 minutes.
- Preheat oven to 325°F. Heat canola oil in a large pot to 350°F.
- Fry chicken in batches, skin-side down first, turning once until golden brown and crisp. Transfer to a wire rack.
- Finish chicken in the oven until internal temperature reaches 175°F.
- Meanwhile, simmer butter, hot sauce, and cayenne pepper in a small pan until melted and fragrant.
- Brush hot butter mixture generously over the fried chicken. Serve hot.
Notes
- Use chicken tenders for quicker cooking.
- Adjust cayenne to control spice level.
- Substitute self-rising flour with all-purpose flour + baking powder if needed.
- Let chicken rest after flouring for better crust adherence.
- Serve with pickles, coleslaw, or biscuits to balance heat.
- Prep Time: 8 hours 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 piece
- Calories: 560
- Sugar: 2g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
