Cajun Spiced Crispy Chicken

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless
• 1.5 cups Cornstarch
• 1 cup Buttermilk
• 2 tablespoons Smoked paprika
• 1 teaspoon Cayenne pepper
• 1.5 tablespoons Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Dried oregano
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 3 cups Vegetable oil for frying

Instructions

1. 1

   Cut the chicken thighs into 2-inch bite-sized pieces and pat them dry with paper towels.

2. 2

   In a large bowl, whisk together the buttermilk, 1 tablespoon of the paprika, and 1/2 teaspoon of cayenne pepper.

3. 3

   Submerge the chicken pieces in the buttermilk mixture and marinate in the refrigerator for at least 30 minutes.

4. 4

   In a separate shallow dish, combine the cornstarch, garlic powder, onion powder, oregano, salt, black pepper, and the remaining paprika and cayenne.

5. 5

   Heat the vegetable oil in a heavy-bottomed skillet or Dutch oven to 350 degrees Fahrenheit.

6. 6

   Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the cornstarch mixture, pressing firmly to create a thick coating.

7. 7

   Fry the chicken in batches for 5-7 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165 degrees.

8. 8

   Drain the crispy chicken on a wire rack set over a baking sheet to maintain crunchiness before serving.