https://www.youtube.com/watch?v=EjoGYzBtj3M&pp=ygUYZXBpY3VyaW91cyBmcmllZCBjaGlja2Vu

https://www.youtube.com/watch?v=BM2ltgNwnB8

Ingredients

• 3-4 pounds chicken thighs, boneless with skin
• 4 cups buttermilk
• Garlic powder
• Mustard powder
• Salt
• Black pepper
• Hot sauce
• 5-6 cups all-purpose flour
• Oil for frying

Method

1. Remove bones from thighs, if necessary. Trim and cut in half.
2. Mix buttermilk, garlic powder, mustard powder, salt, pepper and hot sauce in a bowl.
3. Taste for seasoning, then add chicken.
4. Marinate in the fridge for at least 6 hours, ideally overnight.
5. Add flour to a large bowl and season with salt and pepper.
6. Remove chicken from the marinade one piece at a time, let drain slightly, then toss in the flour. Lay the coated chicken on a wire rack and refrigerate for approximately 30 minutes.
   • Save the remaining flour.
   • Lumps will form in the flour from marinade that falls off as the chicken is coated. Adding a few extra drops of marinade to the flour will help to create more crispy bits on the final product.
7. Heat the oil in a cast iron pan or Dutch oven to approximately 350-375F.