Marinated in buttermilk for 6 hours. Dredged once and then left for 30mins. Dredged for a 2nd time before frying. Used skin on chicken thighs that I deboned myself (you get bigger thighs this way imo) then cut each thigh in 2. Fried for around 8mins at 180. The double dredge makes them super crispy.
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by Superb-Cup-3305