Let sit in the fridge for 24 hours.įill a heavy bottomed pot with oil and preheat to 325☏ (160☌).įor the buttermilk dredge, whisk together beaten eggs with buttermilk, hot sauce, and pickle juice.įor the flour dredge, combine all-purpose flour with kosher salt. Start by curing the chicken with salt on both sides. Additional cook time might be needed to achieve end temperature. Moving quickly add vegetable oil to the baking tray from the oven and lay your chicken thighs onto the tray.Ĭook thighs for 6-8 minutes, then using a spatula, carefully flip the chicken and cook for another 6-8 minutes. This will help give the frying effect as you cook your chicken. Preheat your oven to 400☏ (204☌), and place a baking sheet in the oven during the preheating process. Remove and drain on a wire rack and repeat with the rest of your chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165☏ (74☌).

Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated.

In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.ĭrizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. In a large cast iron skillet heat vegetable oil to 350☏ (175☌) Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out. Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap.

Basic fried chicken dredge