Don’t be afraid to make this your FRI-DAY special!!! Tender, juicy, chicken thighs marinated in buttermilk with @JustJansSpreads Tangerine Sriracha Sauce 🔥🍊 then fried and finished with a little splash of this flavorful and unique sauce to spice things up a little. I like to serve this on a toasted onion roll, with a side of baked fries and corn. I prefer to dress my sandwich with some mayo, butter lettuce, thinly sliced red onions, some more of the sriracha sauce and pickles!
This recipe for fried chicken thighs cuts out some of the fat by using boneless, skinless meat that remains moist and flavorful without their skin on making them perfect for frying without sacrificing texture or flavor.
Give this a try and check out @JUSTJANSSPREADS account and products for more inspiration!
Use a large bowl, pour the buttermilk, sriracha sauce, 1 tablespoon salt, paprika, and whisk together. Add the chicken thighs and make sure the chicken is covered with the buttermilk mixture. Cover with a reusable air tight silicone stretch lid. Refrigerate for 2 to 24 hours to marinate.
Add the flour, baking powder, and remaining 1 tablespoon salt, 1 tablespoon of the Borsari cracked black pepper blend or 1 teaspoon black pepper to a large bowl.
Using tongs, remove the chicken 1 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat and cover completely. Shake off excess and reserve on a baking sheet.
When all the pieces of chicken are dredged in the flour mixture, add about an inch of oil to a cast iron skillet or heavy deep frying pan over a medium-high flame, heat the oil to 375 F.
Test oil temperature by sprinkling a very small amount of flour in the oil to see if it's hot, if it begins to bubble and fry quickly then this is the perfect temperature to fry.
Add one piece of chicken at a time, being careful not to overcrowd the pan. Cook for 7 to 8 minutes per side until golden brown and the thickest part of the meat registers at least 165 F with a thermometer. Have crumpled paper towel lined sheet pan ready to transfer and drain the fried chicken. Sprinkle with extra kosher salt.
Serve immediately or warm in the oven @ 275 degrees until ready to serve.
Ingredients
Directions
Use a large bowl, pour the buttermilk, sriracha sauce, 1 tablespoon salt, paprika, and whisk together. Add the chicken thighs and make sure the chicken is covered with the buttermilk mixture. Cover with a reusable air tight silicone stretch lid. Refrigerate for 2 to 24 hours to marinate.
Add the flour, baking powder, and remaining 1 tablespoon salt, 1 tablespoon of the Borsari cracked black pepper blend or 1 teaspoon black pepper to a large bowl.
Using tongs, remove the chicken 1 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat and cover completely. Shake off excess and reserve on a baking sheet.
When all the pieces of chicken are dredged in the flour mixture, add about an inch of oil to a cast iron skillet or heavy deep frying pan over a medium-high flame, heat the oil to 375 F.
Test oil temperature by sprinkling a very small amount of flour in the oil to see if it's hot, if it begins to bubble and fry quickly then this is the perfect temperature to fry.
Add one piece of chicken at a time, being careful not to overcrowd the pan. Cook for 7 to 8 minutes per side until golden brown and the thickest part of the meat registers at least 165 F with a thermometer. Have crumpled paper towel lined sheet pan ready to transfer and drain the fried chicken. Sprinkle with extra kosher salt.
Serve immediately or warm in the oven @ 275 degrees until ready to serve.