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Ingredients:
2 cups buttermilk
1/3 cup hot sauce
2 cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
1/2 teaspoon garlic powder
1 tablespoon onion powder
Boneless, skinless chicken thighs (cut in half)
Canola oil for frying
1/3 cup cayenne pepper
1 1/2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
Hawaiian Rolls, coleslaw, pepper jack cheese and sliced pickles for serving
Directions:
In a large bowl, whisk together buttermilk and hot sauce.
Add cut-in-half chicken thighs to the buttermilk mixture and refrigerate for two hours.
Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a large bowl and mix well.
Remove chicken from buttermilk mixture and remove excess liquid with a paper towel.
Dip each piece of chicken into seasoned flour and then into buttermilk then back into seasoned flour, thoroughly coating each piece. Then add each piece to cooling rack to rest.
Finish coating all chicken and let sit for 15-20 minutes until coating has set.
While coating sets, add 2 ½ inches of oil to a cast iron Dutch oven and heat over high heat until oil reaches 350 degrees. Turn on oven to 215 degrees to keep cooked chicken warm.
Fry four pieces at a time on each side. Make sure you don’t overcrowd the pan.
When chicken reaches a dark golden brown, remove from pot and let oil drain off. Place on a parchment paper-lined baking sheet and put cooked chicken in oven to keep warm.
Fry the remaining pieces of chicken and add to baking sheet in oven to keep warm.
Once all the chicken has been cooked and is in the oven, whisk together 1 cup of the frying oil, cayenne pepper, brown sugar, chili powder, garlic powder and paprika until combined.
Brush mixture over cooked chicken while resting on cooling rack to let excess oil drain.
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