CRISPY FRIED CHICKEN THIGHS

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour increases fiber content.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more convenient and last longer.

Wash and clean the chicken thighs.

Season both sides of the chicken thighs with Uncle Steve's Birdshake seasoning, onion powder, black pepper, and seasoning salt.

In a bowl, make the egg batter by mixing an egg with the remaining hot sauce and adding some of the same seasonings used on the chicken.

Add a little water to the egg mixture to thin it out and mix well.

Place the seasoned chicken thighs into a Ziploc bag and pour the egg batter over them, ensuring they are well coated.

Let the chicken sit at room temperature for a while to come to room temperature before frying.

Season the all-purpose flour with additional seasoning and mix it up.

Dredge the chicken in the seasoned flour and place them on a wire rack to rest while the oil heats up.

Heat vegetable oil in a deep fryer until it reaches 375°F.

Fry the chicken thighs in batches, about four at a time, for approximately 20 minutes until golden brown and floating, ensuring they are cooked through.

Remove the chicken from the oil and let it drain on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens