Ingredients :
- 3 cups buttermilk
- 3 teaspoons salt, divided
- 2 teaspoons pepper
- 1-1/2 teaspoons cayenne pepper, divided
- 4 pounds bone-in, skin on chicken thighs
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Oil for deep-fat frying
Directions :
- In a large bowl, whisk together buttermilk, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon cayenne. Place chicken thighs in bowl; toss to cover. Cover; refrigerate at least 8 hours or overnight.
- In a large resealable bag, combine flour, remaining 2 teaspoons salt, remaining 1 teaspoon pepper, onion powder, garlic powder and remaining 1/2 teaspoon cayenne.
- Set a wire rack over a baking sheet. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer chicken to prepared rack, pressing flour to help adhere to chicken.
- Heat oil to 350°. Set another wire rack over a baking sheet; line with paper towels. Add half of the chicken to the oil; fry until chicken is golden, crisp and cooked through (internal temperature should read 165°), 20-25 minutes. Transfer chicken to prepared rack to drain and cool, 4-5 minutes. Repeat with remaining chicken.
