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: Entrees
- 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
- For dry brine, combine salt, sugar, pepper, crushed red, paprika, thyme and Tabasco until well incorporated.
- Rub chicken with dry brine, cover with plastic wrap and refrigerate.
- Allow to sit at least 12 hours and up to 24 hours.
- Remove chicken from refrigerator at least one hour before frying.
- Dredge chicken in flour and place back on sheet tray.
- 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.
- When lard/oil reaches temperature dredge chicken in buttermilk and back into flour a second time.
- Place in fryer, cook until golden brown (carefully flipping when needed) and internal temperature is 160 degrees.
- Remove and place on a paper towel lined plate and serve warm with a Bama sauce drizzle.
- To make Bama white sauce, place all ingredients for sauce in a mixing bowl. Whisk to combine, cover and store in refrigerator.