1. Marinate the Chicken:
Place the chicken thighs in a bowl and pour buttermilk over them, ensuring they are fully coated.
Cover the bowl and refrigerate for at least 1 hour or overnight for optimal flavor and tenderness.
2. Prepare the Coating:
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
Mix the dry ingredients well to create the coating mixture.
3. Coat and Fry the Chicken:
Remove the marinated chicken thighs from the buttermilk and let any excess drip off.
Coat each chicken thigh with the seasoned flour mixture, pressing the flour onto the chicken to ensure even coating.
Heat vegetable oil in a skillet or frying pan to 350°F (175°C).
Carefully place the coated chicken thighs in the hot oil and fry for about 12-15 minutes per side or until they are golden brown and fully cooked.
Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
4. Make the Smothered Gravy:
In a separate skillet, melt the unsalted butter over medium heat.
Add the finely chopped onion and green bell pepper. Sauté until they become soft and translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously to create a roux. Cook for a few minutes until it turns golden brown.
5. Add Liquid and Seasoning:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
