Ingredients
Units
Scale
- 6 boneless skinless chicken thighs
- Pickle juice (for marinating)
- 1.5 cups flour
- 1 tsp salt
- 1/4 cup cornstarch
- 1 cup buttermilk (for dredging)
- 1 tbsp Hot ‘Slap Ya Mama’ Seasoning (adjust to taste)
- 3 tbsp cayenne pepper (adjust to taste)
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 cup hot fryer oil
- White bread (for serving)
- Dill pickle slices (for serving)
- Homemade ranch
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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Serve:
- Place each coated chicken thigh on a piece of white bread. Top with dill pickle slices and a drizzle of homemade ranch.
Notes
