Made with AI
Southern Crispy Chicken Fry
Ingredients
- skinless chicken thighs600 g
- low-fat buttermilk1 cup
- whole wheat flour1 cup
- paprika2 teaspoons
- garlic powder1 teaspoon
- black pepper1 teaspoon
- salt1 teaspoon
- canola oil2 tablespoons
Instructions
- 1
In a large bowl, combine the chicken thighs and buttermilk. Mix well to coat all the chicken pieces. Cover and refrigerate for at least 1 hour (or overnight for best results).
- 2
In another bowl, mix together the whole wheat flour, paprika, garlic powder, black pepper, and salt.
- 3
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well.
- 4
Heat the canola oil in a large non-stick skillet over medium-high heat.
- 5
Once the oil is hot, add the coated chicken thighs in a single layer. Cook for 5-7 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 75°C/165°F).
- 6
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
- 7
Serve hot and enjoy your Southern Crispy Chicken Fry!
