Ricky Moore of Saltbox Seafood Joint in Durham, North Carolina, shares his method for fried chicken thighs. These fried chicken thighs are seasoned with paprika, garlic, Texas Pete, and lemon pepper. Slice through the crispy exterior to reach the succulent and soft interior of the chicken.
3 pounds of chicken
1 tablespoon salt
1 tablespoon pepper
1 tablespoon lemon pepper
1 cup buttermilk
2 tablespoons chicken powder
1 teaspoon garlic powder
2 cups canola or peanut oil
½ cup all-purpose flour
¼ cup rice flour
¼ cup cornstarch
2 tablespoons Texas Pete hot sauce
Salt, pepper and smoked paprika to taste
- Rinse chicken pieces in cold water and pat dry with paper towels. Season with salt, pepper and lemon pepper.
- In a shallow bowl, beat eggs with buttermilk, and stir in chicken powder and garlic powder. Soak chicken in milk mixture for 20 minutes.
- Heat oil into a deep skillet or fryer to 350 degrees. In a large, re-sealable plastic bag, combine all-purpose flour, rice flour, and cornstarch and season with salt, pepper, and paprika. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set aside on rack.
- Carefully add chicken thighs and legs in skillet or fryer and cook for several minutes. As room allows, add other chicken pieces, being careful not to overcrowd the skillet. Turn once until all pieces are golden brown and cooked through. Transfer chicken from skillet to paper towels to drain. Let chicken cool to room temperature before chilling in refrigerator, uncovered, for 20 minutes.
Recipe ByRicky Moore of Saltbox Seafood Joint in Durham, North Carolina