Ingredients:

  • 4 large chicken thighs (bone-in, skin-on; approx. 1.5 lbs / 680 g)
  • 1 cup buttermilk (240 mL)
  • 2 cloves garlic (minced)
  • 1 teaspoon paprika (5 g)
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (1 g)
  • 1 cup all-purpose flour (120 g)
  • ½ cup grated Parmesan cheese (50 g)
  • 1 teaspoon Italian seasoning (5 g)
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (1 g)
  • Vegetable oil (for frying; about 4 cups / 960 mL)

Instructions:

  1. In a large bowl, combine buttermilk, minced garlic, paprika, salt, and pepper. Add chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or overnight for best results).
  2. In a shallow dish, whisk together flour, Parmesan cheese, Italian seasoning, salt, and black pepper.
  3. Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess.
  4. In a deep frying pan or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add chicken to the hot oil, skin-side down. Do not overcrowd the pan. Fry for 7-10 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Use tongs to remove chicken from oil, placing it on a wire rack to drain excess oil. Serve hot.