This recipe is so simple and tasty, make it for the family and enjoy the delicious crunch of your homemade creation and add your own spices as well.
Chicken Fried Chicken:
1 cup plus 1 tablespoon kosher salt, divided
1 cup granulated sugar
1 gallon water
1 pound boneless, skinless chicken thighs
1 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ancho chile powder
1 cup buttermilk
Brine the chicken: Combine the sugar, water and 1 cup salt in a large container; place the chicken in container and seal tight. Store in refrigerator and brine for 1 hour.
Meanwhile, set up a dredging station: place the flour and remaining seasonings in one shallow dish and the buttermilk in another; reserve.
Remove the chicken from brine and pat dry. Dredge the chicken in the seasoned flour, patting off any excess. Dip in the buttermilk, letting excess drip off. Return to the flour mixture and dredge again, pressing and pushing as much flour as you can onto the meat.
Carefully place the breaded chicken into a deep fryer set to 350˚F and cook until the internal temperature reads 165˚F, 10 to 15 minutes. Remove and let drain on paper towels