Buttermilk fried chicken thighs

Meat |    
4 chicken thighs (or breast pieces)
Prep Time
schedule 20 minutes
Cook Time
schedule 15 minutes
Total Time
schedule 35 minutes

A quick and easy recipe to prepare fried chicken for sandwiches. The cayenne gives it some heat. You can omit that if you don't want it spicy or even double it if you're extra bold.


Buttermilk marinade
  • 1.5 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 12 teaspoon paprika
  • 4 boneless skinless chicken thighs (or breast meat cut into sandwich size pieces)
Seasoned flour
  • 1.5 cups all purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 12 teaspoon paprika
  • peanut oil for frying


  1. Add salt, pepper cayenne pepper and paprika to buttermilk and whisk to combine. Put chicken in a zip top bag or bowl with a lid. Pour buttermilk marinade over chicken and store in fridge for at least an hour or overnight. 
  2. Make seasoned flour by combining flour with all of the spices, salt and pepper in a bowl or pan that is large enough for a piece of chicken to lay flat in the flour. 
  3. Remove one piece of chicken at a time from the marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. Place fully coated chicken onto a piece of parchment or the rack of a sheet pan to rest. 
  4. Heat 2 inches of peanut oil in a skillet to 350 degrees F (175 degrees C). 
  5. Fry each piece of chicken for 6 to 7 minutes or until it reaches 165 degrees internal temperature. You'll probably want to fry for 3 minutes on the first side and then flip it to make sure you're getting the level of browning that you want. Continue cooking on the other side. 
  6. After frying, place finished chicken on a cooling rack over paper towels to drain some of the oil away. 


A boneless skinless fried chicken thigh is usually a really good size for a biscuit or sandwich on a small bun. Typically a breast could be too large for your bun, so you may want to butterfly it or cut it into a shape that will more closely fit your bun or bread choice.

Have you made this recipe? Tag @beerinator and let him know!