Deep fried chicken tossed in a smoky, sweet molasses-based barbecue sauce.
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Marinate the chicken thighs in buttermilk and 1 tablespoon of smoked paprika for at least 4 hours or overnight in the refrigerator.
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.
In a large bowl, whisk together the flour, cornstarch, remaining smoked paprika, and garlic powder to create the dredging station.
Remove chicken from buttermilk, letting excess drip off, then coat thoroughly in the flour mixture, pressing firmly to ensure a thick crust.
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.
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.
Drain the fried chicken on a wire rack for 2 minutes to maintain crispiness.
While the chicken is still hot, brush generously with the warm molasses BBQ glaze or toss in a large bowl until evenly coated.
