Crispy Buttermilk Fried Chicken Thighs

Marinating the Chicken Thighs In a large bowl, combine buttermilk and Lawry's Seasoned Salt. Add the chicken thighs and ensure they are fully coated. Cover and refrigerate for at least 2 hours or overnight for the best results.

Dredging the Chicken Thighs In a separate bowl, mix the all-purpose flour and black pepper. Coat each marinated chicken thigh in the seasoned flour mixture, ensuring they are evenly covered.

Frying the Chicken Thighs In a deep fryer or large pot, heat oil to 350°F (180°C). Carefully place the coated chicken thighs in the hot oil, ensuring not to overcrowd the fryer. Fry for about 12-15 minutes or until the chicken is golden brown and cooked through, flipping halfway through for even cooking.

Finishing Touches Once cooked, transfer the fried chicken thighs to a wire rack or paper towel-lined plate to drain excess oil. Allow them to rest for a few minutes before serving hot and crispy! Enjoy your delicious Crispy Buttermilk Fried Chicken Thighs.