Fried Chicken | Recipe

Mix the buttermilk and 2 Tbsp. of the Chicken Allrounder in a large bowl until well blended.

Pat the chicken dry with paper towels.  Add it to the buttermilk mixture; turn to evenly coat both sides of the chicken thighs with the buttermilk mixture.

Refrigerate at least 6 hours or overnight to marinate.

Add enough oil to a large deep skillet to fill the skillet to about a 4-inch depth. Heat the oil to 350ºF.

Combine the flour and ½ Tbsp. Chicken Allrounder in a medium bowl. Drain the chicken, discarding the marinade. 

Add the chicken thighs, one at a time, to the flour mixture, turning to evenly coat both sides of each thigh with the flour mixture. Gently shake off any excess flour mixture from each thigh.

Add 3 chicken thighs to the hot oil. Cook for 15 minutes or until done (165°F). Transfer the cooked chicken to a paper towel-covered plate. Repeat with the remaining chicken thighs.