Crispy Fried Chicken with a Savory Flour Coating

1.In a large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to create the seasoned flour mixture.

2.In another bowl, pour the buttermilk. Submerge the chicken thighs in the buttermilk, ensuring they are fully coated. Let them marinate for at least 30 minutes to 1 hour in the refrigerator.

3.Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).

4.Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure a good coating. Shake off any excess flour.

5.Once the oil is hot, carefully place the coated chicken thighs in the oil, skin side down. Fry in batches if necessary to avoid overcrowding the pan.

6.Cook the chicken for about 7-10 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.

7.Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.