1Preparación
- 1
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- 2
Add the chicken thighs to the bowl and ensure they are fully coated with the buttermilk mixture. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3
In a separate shallow dish, add the all-purpose flour.
- 4
Heat the vegetable oil in a large skillet over medium-high heat.
- 5
Remove the chicken thighs from the buttermilk mixture, allowing any excess to drip off, and dredge them in the flour, ensuring they are fully coated.
- 6
Carefully place the coated chicken thighs in the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through.
- 7
Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
- 8
Toast the whole wheat sandwich buns in a toaster or on a skillet until lightly browned.
