Fried Chicken Thighs

Ingredients:

• 1 pint Buttermilk
• 1 teaspoon Salt
• 2 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Black pepper
• 1/2 Cayenne pepper
• 1 teaspoon Paprika
• 3 pounds Bone-in, skin-on chicken thighs
• 2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Paprika
• Corn oil for frying
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Instructions:

1. Pat the chicken thighs dry with a paper towel.
2. In a large bowl add the buttermilk, salt, garlic powder, onion powder, black pepper, cayenne pepper, and paprika. Whisk together until well combined.
3. Place the chicken thighs into the buttermilk mixture and submerge them for about 30 minutes or up to 4 hours (the longer, the better).
4. Meanwhile, make the flour dredge by combining all-purpose flour, salt, pepper, and paprika in a large bowl.
5. Dredge the chicken thighs into the flour mixture and gently shake off any excess. Place them on a baking sheet to rest for about 30 minutes. This will give an adequate amount of time for the flour coating to adhere to the chicken thighs.
6. Preheat your oven to 380℉. Place a wire rack over a baking sheet and set aside.
7. Fill a large, heavy-bottomed pot with a few inches of corn oil and place over medium-high heat. Bring to 350℉ (use a deep-fry thermometer for accuracy)
8. Fry chicken thighs for several minutes, until golden brown on both sides. Place them on the wire rack over the baking sheet.
9. Place the baking sheet in the preheated oven for 40 minutes or until the chicken reaches an internal temperature of 165℉. I highly recommend checking for doneness with a meat thermometer.
10. Let cool for 5-10 minutes before serving.