Buttermilk Marinated Deep-Fried Chicken Thighs

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Good recipe!! I have been marinating chicken this way for years. I add garlic powder to the buttermilk and marinate overnight (best. I use buttermilk cornmeal mix instead of plain cornmeal. Oh my goodness...it will make you eat your fingers along with the chicken!!!

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The first time I prepared this dish using the required ingredients with cornmeal, and an overnight soak in buttermilk as indicated, my end result was only fairly good. I say fairly because in spite of the acceptable taste and crispiness, some of the "crispy" crust would break off like plaster from an old building. The KFC Colonel would hardly have approved. The crust should accompany the chicken, right? My second time around I substituted Panko bread crumbs for cornmeal. Since Panko is so amazing with jumbo fried shrimp Japanese style, I figured that same delicate crispy crunch might work as effectively on chicken. OMG, was I correct! Panko instead of cornmeal in my opinion. You won't be sorry!

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This chicken tastes exactly like my husband's grandma made. Sunday nights, folks would come from all around to grandma's farm for a fried chicken dinner -- it was the best anywhere! Good when fried on the stove, good in a deep fryer, this recipe works. Boneless is perfect for picnics. Viva Robert Irvine! This is down-home southern/midwest fried chicken at its best.

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I had no problems with this recipe!! came out crispy crust with tender insides. Just need to make sure and rub in seasoning before marinating in the buttermilk. and a side note, anyone who would say they are experienced and cook complex dishes all the time and can't get this recipe right needs to go back to cooking school... especially if they are commenting annonymous..

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The breading on the hicken got so hard and crusty that actually kept the meat from cooking properly.

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i did this recipe a hole differnt way in stead of using butter milk i used low fat milk , seasoing salt , black pepper, red pepper, paparka and galic power mixed it all up and but in in thr fridge over night anf fried it in a pan with olive oil blend it turned out really good my family loved it

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We cook complicated and delicious meals all the time. We are always trying new things and consider ourselves very versed in all things food. This recipe was not good. The crust on the chicken was too hard, broke away from the chicken and had a very bland taste. After the first piece I knew something was wrong so I made the rest of the chicken with just a flour dusting and it turned out MUCH better. Would not make this recipe again.

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And it was super! A bit bland, however. But I think I forgot to season the chicken before marinading in the buttermilk. Next time I think we'll add some spices - maybe some garlic, tarragon, and perhaps a bit more paprika. The texture and crunchiness were perfect!

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iv'e been cooking chicken like this forever, but the proportions in this one came out even better