Ingredients:
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Directions:
If the thighs aren't already boned, remove the thigh bone or cook them with the bone in. (Feel free to substitute white meat if desired, you can always pretend that it's dark.)
Mix the garlic, thyme, tabasco, buttermilk and ice cubes in a bowl. Cover the chicken with the buttermilk mixture and set aside. Mix the flour, corn meal, salt, pepper and paprika.
In a large, cast-iron skillet heat canola oil (about 1 1/2 inches deep) to 360-degree to 370-degree (you can check the temperature by dropping a small piece of bread in the hot oil; it should take just under half a minute to brown.) Dredge each piece of chicken in the flour mixture, shake off excess flour, dip into the buttermilk again, then again into the flour. Repeat two more times until well-coated.
Lay the chicken in the hot oil without crowding or touching (frying too many pieces at one time will cause the oil to cool down and you'll end up with greasy chicken). Fry for about 10 minutes, turning until all sides are golden brown. If frying more than one batch, keep the cooked chicken warm on a baking sheet in a 250 degree oven. |
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