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Whisk 500 ml , 2 tbsp and 1 tbsp in a big bowl. Slip in the pieces, turn them over so every bit of skin is coated, cover and refrigerate at least 4 h, ideally overnight. Take the bowl out of the fridge 30 min before you fry so the chicken loses its chill.
Bone-in thighs need the long soak: the buttermilk tenderises the meat and its acid helps the crust grab on.
- Buttermilk
- Louisiana-style hot sauce
- Salt
- Chicken thighs
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