YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Fried Chicken Thighs
Tender chicken thighs marinated in tangy buttermilk and pan-seared until the arrowroot coating achieves a golden, shatteringly crisp texture.
INGREDIENTS
6 oz boneless skinless chicken thighs
0.25 cup low-fat buttermilk
2 tbsp arrowroot starch
1 tbsp avocado oil
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the buttermilk, smoked paprika, garlic powder, and onion powder until well combined.
Submerge the chicken thighs in the buttermilk mixture, ensuring they are fully coated, and marinate in the refrigerator for at least 30 minutes.
In a shallow dish, combine the arrowroot starch with the sea salt and black pepper.
Remove each chicken thigh from the marinade, allowing the excess liquid to drip off, and dredge thoroughly in the seasoned arrowroot starch until evenly coated.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and hot.
Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is deeply golden and crispy.
Transfer the chicken to a wire cooling rack for 3 minutes before serving to allow the juices to redistribute while maintaining the crunch.