Recipe courtesy of Robert Irvine
Episode: Elvis Eats
Buttermilk Marinated Deep-Fried Chicken Thighs
Total:
2 hr 45 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate
Total:
2 hr 45 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.

Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.

Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

IDEAS YOU'LL LOVE

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Buttermilk Scones

Recipe courtesy of Melissa d'Arabian

Deep-Fried Chocolate Chip Cookie Dough

Recipe courtesy of George Duran

Chicken Piccata

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Cashew Chicken

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking