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Golden crispy fried chicken thighs recipe cooling on a wire rack

Crispy Buttermilk Fried Chicken Thighs

This ultimate fried chicken thighs recipe delivers restaurant-quality crunch in under 30 minutes of active cooking time. Featuring a buttermilk marinade and a flour-cornstarch dredge for shatteringly crisp skin and juicy meat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 550 kcal

Equipment

  • Cast-iron skillet or Dutch Oven
  • Wire Cooling Rack
  • Thermometer

Ingredients
  

The Chicken

  • 4 pieces bone-in, skin-on chicken thighs

The Marinade (Wet Mix)

  • 1 cup buttermilk
  • 1 tbsp vinegar-based hot sauce Tabasco or Frank's
  • 1 large egg
  • 1 pinch salt

The Dredge (Dry Mix)

  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch cornflour
  • 1 tsp baking powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp white pepper

Frying

  • 2 cups Peanut oil or canola/vegetable oil for frying

Instructions
 

  • Phase 1: The Marinade
    Pat your chicken thighs dry with paper towels. Wet chicken dilutes the marinade.
  • In a large bowl, whisk together the buttermilk, egg, hot sauce, and a pinch of salt.
  • Submerge the chicken. Cover and refrigerate for at least 1 hour (4 hours is best).
  • Phase 2: The Dredge
    In a shallow baking dish, whisk together the flour, cornstarch, baking powder, and all your spices (paprika, garlic powder, onion powder, oregano, white pepper).
  • Take a piece of chicken out of the buttermilk, letting the excess drip off for just a second.
  • Lay it in the flour mixture. Press down hard to pack the flour into every crevice. Flip and repeat. Shake off loose excess.
  • Optional Tip: Drizzle 2 tablespoons of leftover marinade into the flour mix to create crunchy clumps.
  • Phase 3: The Fry
    Fill a cast-iron skillet or Dutch oven with about 2 inches of oil. Heat it to 350°F (175°C).
  • Carefully lay the chicken into the oil, skin-side down, laying it away from you to avoid splashes.
  • Fry in batches (2-3 pieces at a time) to avoid overcrowding. Fry for about 6–7 minutes per side.
  • Remove when golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack, not paper towels.

Notes

Storage: Store in an airtight container in the fridge for up to 3 days.
Reheat: Air fry at 360°F for 4-5 minutes or bake at 375°F for 15-20 minutes.
Oil Temp: Keep oil steady at 350°F. If it drops too low, chicken becomes greasy.
Keyword Chicken Thighs, Comfort Food, Fried Chicken