This is a perfect go to for picnics, parties or just to please that cheat day craving.  This recipe is as simple as it looks and will definitely please your palate. In this recipe I used both methods to cook my chicken including frying and baking which results in a crisp crust and a tender, moist and juicy center that is not too greasy. Pair this buttermilk chicken with a few side dishes such as mac and cheese salad, grilled corn and arugula salad.  ENJOY!!




1.5 pounds of chicken thighs with bone in and skin on ( approx 5 to 6 thighs) 



1-1/2 cups of buttermilk

1 teaspoon sea salt

1 teaspoon garlic powder

1/2 tablespoon paprika 



2 cups of all purpose flour
1/2 teaspoon ground black pepper
1-1/2 teaspoons fine sea salt
1/2 tablespoon of paprika
1 teaspoon garlic powder
1/2 tablespoon of dried chives
1-1/2 teaspoons of chili powder
*Discard any leftover coating 
Vegetable oil for Frying 


In a shallow bowl whisk together all of your ingredients for your Buttermilk bath.  
Immerse your chicken into the buttermilk bath and massage the chicken around a bit. Refrigerate the chicken in the buttermilk bath for at least one hour or overnight for great results.   
In a separate bowl whisk together all of your dry ingredients for your dry coating.  Pre-heat your oven to 400 degrees F. 
Remove one chicken thigh at a time giving each piece a little shake to remove excess buttermilk just before you dredge each piece into the dry coating.  Be sure to coat your chicken as best as possible by gently patting the coating onto the chicken. 
Using a large frying pan, skillet or dutch oven heat up enough vegetable oil to fill up your pan at least half way up.   
The temperature of the oil should read 350 degrees F.  If you do not have a thermometer and wish to test the oil simply immerse the opposite end of a wooden spoon into the oil. You should see the oil bubbling around the spoon at which point the oil is hot enough to fry up your chicken.  Fry each chicken thigh for 2-1/2 to 3 minutes per side.  
Remove chicken from oil and drain on wire rack for a few minutes to drain off any excess oil.  
Place chicken on a lined baking sheet and bake on top rack for approx 15 minutes to 20 minutes or until fully cooked throughout which is dependent on the size of the thigh. Remove from the oven and let sit for a few minutes before serving. 
The internal temperature for cooked chicken should read anywhere between 165 to 180 degrees F. 

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