Heavy on the black pepper and roasted garlic powder for a savory, aromatic bite.
Hands-free mode with voice commands & timers
No ratings yet
Pat the chicken thighs dry with paper towels and season them lightly with a pinch of salt and pepper.
In a large bowl, whisk together the flour, roasted garlic powder, black pepper, salt, smoked paprika, onion powder, and cayenne.
Pour the buttermilk into a separate shallow dish.
Dip each chicken thigh into the buttermilk, then dredge thoroughly in the seasoned flour mixture, pressing the flour into the skin to ensure a thick coating.
Heat the oil in a large cast-iron skillet to 350 degrees Fahrenheit.
Carefully place the chicken thighs skin-side down in the hot oil, being careful not to crowd the pan.
Fry for 12-15 minutes, turning once, until the internal temperature reaches 165 degrees Fahrenheit and the crust is dark golden brown.
Drain the chicken on a wire rack set over a baking sheet for 5 minutes before serving to keep the bottom crispy.
