- 4 large boneless, skinless chicken thighs
- 1 pint buttermilk
- 3 cups flour
- 1 tablespoon kosher salt
- 2 tablespoons paprika
- 1 tablespoon oregano
- 1 teaspoon sugar
- Oil for frying
Place the chicken thighs in a bowl and pour over the buttermilk. Let sit in the refrigerator for 2-3 hours. Then in a clean bowl combine the flour, salt, paprika, oregano, and sugar. Then in a fry pan over medium high heat or in an electric frying pan add about 3/4 of in inch of oil. If using the electric frying pan set it to 350 degrees. Take the chicken from refrigerator and remove from the buttermilk and dredge in the seasoned flour. Carefully place chicken into the oil and fry 2 at a time about 3-4 minutes on each side until fully cooked (160 degrees on an instant read thermometer). Remove from oil and let rest. Repeat with the next two thighs.
