Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 4 cups low-fat buttermilk
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp cayenne pepper
  • 4 cloves garlic, smashed
  • 2 cups all-purpose flour
  • 1 cup plain potato chips, finely crushed
  • 0.5 cup cornstarch
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 2 quarts peanut oil for frying

Instructions:

  1. In a large bowl, whisk together buttermilk, sugar, kosher salt, cayenne, and smashed garlic to create the brine.
  2. Submerge the chicken thighs in the brine, cover, and refrigerate for 12 hours to tenderize the meat.
  3. In a shallow dish, combine flour, crushed potato chips, cornstarch, garlic powder, onion powder, smoked paprika, and black pepper.
  4. Remove chicken from brine, letting excess drip off, then press firmly into the flour mixture until fully coated.
  5. Place breaded chicken on a wire rack and let rest for 15 minutes to allow the coating to hydrate and adhere.
  6. Heat oil in a Dutch oven to 350°F. Fry chicken in batches for 12-15 minutes or until the internal temperature reaches 165°F.
  7. Drain on a wire rack for 5 minutes before serving to maintain the crunch.