Ingredients
Brine
- 1 cup buttermilk
- 1 egg
- 1 tbsp smoked sweet paprika
- 1 tbsp seasoning salt (page 264)
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper
- 8 boneless, skinless chicken thighs
To Fry
- neutral oil
Dredge
- 1 3/4 cup flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1 tsp seasoning salt
- 2 tsp Italian seasoning
- 1 tsp cayenne pepper
- flaky finishing salt
- barbecue sauce or hot sauce
Directions
- Whisk the buttermilk, egg, paprika, seasoning salt, Italian seasoning, and cayenne in a bowl. Transfer to a large freezer bag (or lidded container). Slice the chicken thighs diagonally into strips about 1 1/2 inches wide. Place the chicken in the bag and mix to coat thoroughly. Refrigerate for at least 2 hours or overnight, turning occasionally.
- To prepare the fryer: Half-fill a Dutch oven or wok with oil. Heat to 350 F over medium to medium-high heat. Monitor the temperature so it doesn't go any higher.
- Preheat the oven to 200 F. Place a cooling rack over a large baking sheet and set aside. Place another cooling rack over a baking sheet and put it in the oven.
- To dredge: In a baking pan, combine the flour, cornstarch, baking powder, seasoning salt, Italian seasoning, and cayenne. Remove 3 tbsp of the buttermilk brine from the bag with the chicken and drizzle it into the flour dredge. Toss it about loosely with your fingers. This will create chunks of coating that will adhere to the chicken.
- Remove the chicken from the bag, letting it drip away, and toss in the flour dredge. Press the coating into the chicken to create a thick layer. Transfer to the cooling rack on the counter.
- Once the oil has come to temperature, use tongs to lower a few pieces of chicken into the oil, shaking off excess flour. Let them sit undisturbed for the first few minutes so the coating doesn't fall off, then cook, turning occasionally, until crunchy and golden brown with an internal temperature of 165 F, about 6 to 8 minutes. Transfer the chicken to the cooling rack over the baking sheet in the oven and immediately season with flaky salt. Repeat with the remaining chicken, keeping the oil at about 325 F. You have to give it a few minutes to return to temperature between batches.
- Serve with your desired sauce.
Note
- For extra-crispy skin, the chicken can be fried earlier in the day, kept in the fridge, and reheated in the Dutch oven. Use the reserved oil and bring it to 350 F before adding the chicken, then warm a few minutes on each side. Leftovers warm well in a 325 F toaster oven.