Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)
  • 1 cup buttermilk (240 ml)
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1 cup all-purpose flour (120 g)
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying (about 4 cups / 1 L)
  • ½ cup mayonnaise (120 g)
  • 2 tablespoons buttermilk (30 ml)
  • 1 tablespoon hot sauce (adjust to taste)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, whisk together buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for 1–2 hours.
  2. In a shallow dish, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
  3. Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in the flour mixture, pressing gently to adhere. Shake off excess flour.
  4. In a deep frying pot or skillet, heat vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor temperature.
  5. Carefully lower chicken thighs into the hot oil, working in batches if necessary. Fry for about 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain temperature.
  6. Use a slotted spoon to remove chicken and transfer to a paper towel-lined plate to drain. Allow to rest for a few minutes.
  7. In a small bowl, combine mayonnaise, buttermilk, hot sauce, and lemon juice. Mix until smooth. Season with salt and pepper to taste.
  8. Plate the fried chicken and drizzle with creamy sauce, or serve on the side for dipping.