Directions
- 1Lay out chicken thighs on a cutting board, cover with plastic wrap and pound them thin.
- 2Season chicken with salt, pepper, and garlic powder.
- 3In a large bowl, mix buttermilk, pickle juice, salt, and pepper.
- 4Add the chicken to the buttermilk mixture and let it marinate for at least a couple of hours or overnight.
- 5In a pan, mix flour, kosher salt, black pepper, onion powder, garlic powder, dried mustard, turmeric, paprika, and dried thyme.
- 6Coat the marinated chicken in the flour mixture.
- 7Fry chicken in batches at 350 degrees until cooked through, then increase the oil temperature and fry again until crispy.
- 8Serve mashed potatoes topped with country gravy, cheddar cheese, crispy fried chicken, bacon and chives.
Ingredients
- 30 chicken thighs
- 2 pinches salt
- 2 pinches black pepper
- 1 tablespoon garlic powder
- 1 carton buttermilk
- 1 jar pickle juice
- 1 bag flour
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried mustard
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 bowl mashed potatoes
- 1 ladle country gravy
- 1 handful cheddar cheese
- 1 handful bacon
- 1 handful chives
Equipment
knifemeat pounderlarge bowlwhisklarge pantongs
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