BBQ Glazed Fried Chicken

Ingredients

• 2 lbs Chicken thighs, bone-in and skin-on
• 2 cups Buttermilk
• 3 cups All-purpose flour
• 0.5 cup Cornstarch
• 2 tablespoons Smoked paprika
• 0.25 cup Blackstrap molasses
• 0.5 cup Tomato paste
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Liquid smoke
• 1 tablespoon Garlic powder
• 1 quart Vegetable oil for frying

Instructions

1. 1

   Marinate the chicken thighs in buttermilk and 1 tablespoon of smoked paprika for at least 4 hours or overnight in the refrigerator.

2. 2

   In a small saucepan, whisk together the molasses, tomato paste, apple cider vinegar, liquid smoke, and a pinch of garlic powder over medium heat until thickened into a glaze.

3. 3

   In a large bowl, whisk together the flour, cornstarch, remaining smoked paprika, and garlic powder to create the dredging station.

4. 4

   Remove chicken from buttermilk, letting excess drip off, then coat thoroughly in the flour mixture, pressing firmly to ensure a thick crust.

5. 5

   Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.

6. 6

   Fry chicken pieces in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown.

7. 7

   Drain the fried chicken on a wire rack for 2 minutes to maintain crispiness.

8. 8

   While the chicken is still hot, brush generously with the warm molasses BBQ glaze or toss in a large bowl until evenly coated.