Kickin Chicken
Get ready to spice up your dinner rotation with this irresistibly crispy and flavorful "Kickin Chicken" recipe! Perfectly marinated in a buttermilk and hot sauce blend, these bone-in, skin-on chicken thighs are infused with bold spices like smoked paprika, cayenne, and garlic powder for an explosion of flavor in every bite. The secret to its golden, ultra-crispy crust? A balanced coating of seasoned flour and cornstarch, fried to perfection in sizzling hot oil. Whether served with creamy coleslaw, buttery mashed potatoes, or your favorite dipping sauce, this juicy fried chicken recipe promises to be a show-stopper at any table. Easy to make, impossible to resist—this is ultimate comfort food at its finest!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 2 cups vegetable oil
Instructions
In a large mixing bowl, combine buttermilk, hot sauce, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until well combined.
Place the chicken thighs into the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap, and refrigerate for at least 2 hours (or up to 12 hours for deeper flavor).
In another mixing bowl, combine all-purpose flour and cornstarch. Season lightly with an additional pinch of salt and pepper, if desired.
Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a good coating.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the oil's temperature for accuracy.
Working in batches to avoid overcrowding, carefully place the coated chicken thighs into the hot oil. Fry for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy.
Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Let rest for a few minutes before serving.
Serve hot with your favorite dipping sauce, coleslaw, or a side of buttery mashed potatoes for a comforting meal.
Nutrition Facts
Calories |
5518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.0 g | 668% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
