[lt_recipe name=”fried boneless chicken thighs” print=”yes” ingredients=”1-1.5 pounds boneless, skinless chicken thighs;2 cups buttermilk;1 tablespoon coarse kosher salt;2 teaspoons paprika + another 2 teaspoons for the breading;1 cup all-purpose flour;2 teaspoons garlic powder;2 teaspoons onion powder;1/4 teaspoon Lawry’s seasoning salt;1/4 teaspoon freshly ground black pepper;vegetable, canola, or peanut oil for frying” ]soak chicken in buttermilk brine : in a large bowl, mix buttermilk, kosher salt, and 2 teaspoons smoked paprika. tightly cover the bowl with plastic wrap and soak the chicken in the brine for at least 1 hour and up to 24 hours.;;when you’re ready to fry, heat oil in a 9 or 10-inch cast iron skillet on medium-high heat. the skillet should be slightly over halfway full, leaving at about a 1/2 inch from the rim. be careful not to put too much oil in the pan, as the oil will pop or spill over which can be dangerous.;;while the oil is heating, prepare the breading : in a large brown paper bag or in a small bowl, mix flour, garlic powder, onion powder, Lawry’s seasoning salt, black pepper, and 2 teaspoons of smoked paprika. working in batches, toss the chicken thighs in the flour mixture and transfer directly to the hot oil. the chicken should immediately begin to sizzle. to check if the oil is hot enough, drop a piece of the small lump from the flour mixture to see how the oil reacts—if there’s vigorous sizzling, it’s ready.;;fried chicken tips: the key to crunchy fried chicken is to not over crowd the pan. every time a piece of chicken is added to the pan, the temperature of the oil decreases, which can lead to soft/soggy breading. if you are a novice chicken fryer, I recommend frying one piece at a time. if you’re a bit more confident, two at a time works – but you’ll likely need to keep your high on the temperature and make sure the oil stays just hot enough. if the chicken is browning too fast, the oil might be too hot — turn the temp down so the chicken will cook throughly without burning the breading.;;fry the chicken on medium-high heat for about 8-10 minutes, flipping it halfway through. transfer to a paper towel-lined plate. serve with a salad or make a fried chicken sandwich.[/lt_recipe]
