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Deep Fried Chicken Thighs

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Decadent fried chicken made with beef tallow for richer flavour and less guilt—crispy outside, juicy and tender inside.
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Prep Time 1 hour
Cook Time 1 hour
Brining and marinating 20 hours
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 1 onion coarsely chopped
  • 3 Tbsp 45 mL sea salt
  • 3 Tbsp 45 mL packed brown sugar
  • 2 Tbsp 30 mL mustard seeds
  • 1 tsp 5 mL whole black peppercorns
  • 4 bay leaves
  • 5 cups 1.25 L cold water, divided
  • 3½ lbs 1.75 kg chicken thighs, skin-on (10 pieces)
Buttermilk Marinade
  • 2 cups 500 mL buttermilk
  • 1 Tbsp 15 mL sweet paprika
  • 2 tsp 10 mL celery seeds (if you have them)
  • 2 Tbsp 30 mL hot pepper sauce, such as Tabasco
Coating and Frying
  • 1½ cups 180 g all-purpose flour
  • ½ cup 60 g cornstarch
  • 2 tsp sweet paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp garlic powder optional
  • ½ tsp freshly ground pepper
  • ½ tsp cayenne pepper
  • 4 to 6 cups beef tallow 900–1350 g or 4 to 6 cups (1 to 1.5 L) peanut oil
Potato Wedges
  • Potatoes cut into wedges, skin on.

Equipment

  • Deep Fryer

Method
 

Brine
  1. Combine the onion, salt, sugar, mustard seeds, peppercorns, bay leaves, and 1 cup (250 mL) water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Pour into a large bowl and let cool. Add the remaining 4 cups (1 L) of water and refrigerate until fully chilled.
  2. Add the chicken thighs to the cold brine in a non-reactive bowl, pressing to fully submerge, or place them in an extra-large resealable plastic bag set in a container. Cover or seal and refrigerate for at least 12 hours and up to 24 hours.
Buttermilk Marinade
  1. Drain and discard the brine. Rinse the thighs and pat dry thoroughly with paper towels.
  2. Combine buttermilk, paprika, celery seeds, and hot pepper sauce in a clean, large non-reactive bowl or container. Add the chicken and turn to coat well. Cover and refrigerate for at least 8 hours, up to 24 hours.
Coating and Frying
  1. Whisk together the flour, cornstarch, paprika, thyme, salt, garlic powder (if using), pepper, and cayenne. You may need extra flour mixture; any leftover coating can be used for frying vegetables.
  2. Scoop the beef tallow into a deep fryer, or pour the peanut oil into the fryer, and heat over medium heat to 350°F (180°C).
  3. Preheat the oven to 325°F (160°C).
  4. If making potato wedges, fry them first for 3½ minutes, until lightly browned but not cooked through. Transfer to the oven and bake for 30 minutes.
  5. Spoon 2 Tbsp (30 mL) of the buttermilk marinade into the flour mixture, whisking until small clumps form. Working with 1–2 pieces at a time, remove the chicken from the marinade and dredge in the flour mixture, turning and pressing to coat well. Place the coated pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated.
  6. Carefully add the chicken thighs to the hot tallow, two at a time. Fry for 2½–3 minutes, until browned, then flip, cover, and fry for another 4½–5 minutes, or until deep golden-brown and crispy.
  7. Using tongs, transfer the chicken to a wire rack set over a baking sheet and place in the oven to keep warm.
  8. Repeat with the remaining chicken pieces. Fry the final batch for about 2 minutes longer and finish in the oven if necessary.
  9. Fry your blooming onion, if making.
  10. The internal temperature of the chicken thighs should reach 165°F (74°C). If needed, bake on the rack for an additional 5–10 minutes, then recheck the temperature.

Notes

  1. If time permits, brine the chicken for the full 24 hours for maximum juiciness.
  2. Use plain, unflavoured buttermilk only.
  3. Reheat leftover chicken thighs in an air fryer for the best results.
  4. If you don’t own a deep fryer, use the shallow fry method outlined in the original recipe.

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