Ingredients:

  • 4 large boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15g) hot sauce (optional)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5g) paprika
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • ½ cup (120ml) vegetable oil
  • 3 tablespoons (45g) cayenne pepper
  • 1 tablespoon (15g) brown sugar
  • 1 tablespoon (15g) smoked paprika

Instructions:

  1. Combine buttermilk and hot sauce in a bowl. Add chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes.
  2. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
  3. In a deep fryer or pot, add enough vegetable oil for deep-frying and heat to 350°F (175°C).
  4. Remove chicken from the marinade, allowing excess to drip off. Coat each piece in the seasoned flour, pressing lightly to adhere.
  5. Carefully place chicken in hot oil, cooking in batches if necessary. Fry until golden brown and internal temperature reaches 165°F (74°C), about 8-10 minutes per side.
  6. In a bowl, whisk together oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt until smooth.
  7. Brush the hot spice paste generously over each fried chicken piece.