Ingredients:

  • 4 large chicken thighs (bone-in, skin-on; about 1.5 lbs or 680g)
  • 1 cup buttermilk (240ml)
  • 1 tablespoon hot sauce (optional)
  • 1 cup all-purpose flour (120g)
  • 1 cup grated Parmesan cheese (90g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 large eggs
  • Vegetable oil (about 4 cups or 960ml for deep frying)

Instructions:

  1. Combine buttermilk and hot sauce in a bowl. Submerge chicken thighs and marinate for at least 30 minutes.
  2. In a shallow dish, whisk together flour, Parmesan, garlic powder, onion powder, paprika, black pepper, and salt. In another bowl, beat the eggs.
  3. Remove chicken from marinade and shake off excess. Dip each piece into the egg, then coat with the flour mixture. Press to adhere.
  4. In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully lower battered chicken into hot oil. Fry for 7-10 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).
  6. Remove chicken and place on a wire rack to cool briefly. Serve hot and enjoy!