Feast From Home

Marinate Chicken:

• Place the chicken thighs in a container and pour enough pickle juice over them to cover. Marinate in the refrigerator for 1-2 hours.

Prepare Buttermilk Dredge:

• In a shallow dish, mix together flour, salt, and cornstarch. This mixture will help create a crispy exterior when fried.
• Pour buttermilk into another shallow dish.

Dredge Chicken:

• Remove the chicken from the pickle juice and pat dry.
• Dip each chicken thigh first in the flour, then in the buttermilk, then in the flour mixture, ensuring it’s fully coated. For extra crispiness, you can repeat the process for a double coating.

Fry Chicken:

• Heat your fryer oil to 350°F (175°C). Fry the chicken until golden brown and the internal temperature reaches 165°F (74°C), typically about 7-10 minutes depending on the size of the thighs.

Prepare Nashville Hot Coating:

• In a heatproof bowl, combine Hot ‘Slap Ya Mama’ Seasoning, cayenne pepper, brown sugar, and garlic powder.
• Carefully add the hot fryer oil to the spice mixture. Whisk until the sugar has dissolved and the spices are well incorporated.

Coat Chicken:

• Brush the hot spice oil mixture generously onto each fried chicken thigh. Adjust the amount of ‘Slap Ya Mama’ seasoning and cayenne pepper to match your desired heat level.

Serve:

• Place each coated chicken thigh on a piece of white bread. Top with dill pickle slices and a drizzle of homemade ranch.