Get 20% my products with code "WOW" for next 48 hours: www.shopflavcity.com/shop-all
Sign-up for my New Cookware: bit.ly/3gX6xcH
Buttermilk marinated, double dipped fried chicken with biscuits!
For the Brine:
1 quart buttermilk
1 egg1 teaspoon each smoked paprika, onion powder, garlic powder, dried oregano, and cracked pepper
1 tablespoon salt
2.5 pounds boneless & skinless chicken thighs
Other Ingredients:
2.5 cups all-purpose flour
1 teaspoon each smoked paprika, onion powder, garlic powder, dried oregano, salt, cracked pepper, and baking powder
Avocado oil, for frying
For the brine:
Add all the brine ingredients, except for the chicken, to a large bowl and whisk well. Add the chicken and let marinate overnight, up to 24 hours in the fridge.
Add enough avocado oil to a pot to come just about halfway up the side. I used a pot that was 10.5 inches wide. You may need more or less oil depending on the size of your pot. Put the heat on medium-low and slowly allow the oil temperature to warm up.
Meanwhile, add the flour to a large bowl along with the paprika, other seasonings, salt, pepper, and baking powder. Mix well.
Set up two sheet trays with cooling racks set inside of them. One for the raw chicken and one for cooked chicken.
Take one of the thighs out of the marinade, shake off excess, and place in flour mixture. Dredge the chicken all over the flour using your hands to pack it in every nook. Shake off the excess very well, dunk back in the marinade and allow chicken to get wet on both sides, then back in the flour. Make sure the chicken is well coated, shake off excess, and place on rack set inside sheet pan. Repeat with remaining chicken. You may have to make more seasoned flour mixture if you run low.
Allow the chicken to rest on the wire rack for 20-30 minutes, this will let the crust set and stick to the chicken. Meanwhile, turn the heat to medium-heat and watch for the oil temperature to reach 350F-370F.
Only fry two pieces of chicken at a time, and start with the pieces that have been sitting the longest on the rack. Fry for 5 minutes, flip the chicken, and fry another 2-3 minutes. Once the crust is deep golden brown the chicken is done.
Carefully remove chicken from oil, letting excess drip, and place on the CLEAN rack. Immediately sprinkle salt over the cooked chicken, then place 2 more pieces in the oil. The cooked chicken can sit at room temperature for 20 minutes and still remain hot and crispy. DO NOT place it in the oven - this made my chicken soggy!
Keep frying in batches and don't forget to drizzle some honey or maple syrup on top!