Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 4 boneless, skinless chicken thighs of any excess fat and pat them completely dry with paper towels.

2. 2

   In a medium bowl, whisk together 2 large eggs and 1 cup of buttermilk until well combined to create the wet batter.

3. 3

   In a separate large, shallow dish, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1 whole finely minced preserved lemon (pith removed).

4. 4

   Dredge each chicken thigh first in the buttermilk mixture, ensuring it is fully coated, then transfer it to the flour mixture, pressing firmly to adhere a generous coating of the seasoned flour.

5. 5

   Heat 4 cups of vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C) using a kitchen thermometer.

6. 6

   Carefully lower two chicken thighs at a time into the hot oil and deep-fry for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.

7. 7

   Remove the cooked chicken thighs from the oil with tongs and place them on a wire rack set over a baking sheet to drain any excess oil.

8. 8

   Allow the chicken to rest for 5 minutes before serving for optimal juiciness.