Dry-Brined Fried Chicken Thighs

You won’t miss the skin on these boneless, skinless chicken thighs thanks to the crispy crust. Plate one thigh atop Hoppin’ John Risotto and you’ve got a delicious Southern meal!

  • Prep Time: 15m
  • Cook Time: 10m
  • Serves: 6 people
  • Category:

Ingredients

  • 6 boneless chicken thighs
  • 3 c self rising flour
  • 3 c buttermilk
  • 3 tbsp. tabasco hot sauce
  • 4 sprigs fresh thyme, leaves only
  • 1 tbsp. paprika
  • 2 tsp. crushed red pepper
  • 1 tbsp. black pepper
  • 1 tbsp. sugar
  • 2 tbsp. kosher salt
  • Canola oil or lard for frying

Bama White Sauce

  • 1/2 c cider vinegar
  • 1 c mayonnaise
  • 1 tbsp. honey
  • 2 cloves garlic, smashed into a paste with the back of a chef knife
  • 1 tsp. black pepper
  • 1 tsp. cayenne
  • 1/2 tsp. kosher salt

Instructions

  1. For dry brine, combine salt, sugar, pepper, crushed red, paprika, thyme and Tabasco until well incorporated.
  2. Rub chicken with dry brine, cover with plastic wrap and refrigerate.
  3. Allow to sit at least 12 hours and up to 24 hours.
  4. Remove chicken from refrigerator at least one hour before frying.
  5. Dredge chicken in flour and place back on sheet tray.
  6. Heat 2-3 inches of lard/oil in a large iron skillet/deep fat fryer or Dutch oven to 375 degrees slowly over medium heat.
  7. When lard/oil reaches temperature dredge chicken in buttermilk and back into flour a second time.
  8. Place in fryer, cook until golden brown (carefully flipping when needed) and internal temperature is 160 degrees.
  9. Remove and place on a paper towel lined plate and serve warm with a Bama sauce drizzle.
  10. To make Bama white sauce, place all ingredients for sauce in a mixing bowl. Whisk to combine, cover and store in refrigerator.

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