Start by creating the marinade. In a large bowl, mix 2 cups of buttermilk, hot sauce, coarse sea salt, and a dash of black pepper. You want to blend these until well combined. The buttermilk will act as the magic potion, tenderizing the chicken. Next, add your chicken thighs. Make sure they are fully submerged. Cover the bowl and let it sit in the fridge for a minimum of four hours. Overnight is even better.

While the chicken is marinating, let’s prepare the dry coating. In a separate bowl, combine the self-rising flour, garlic powder, onion powder, cayenne chili, thyme, smoked paprika, honey, and a little salt and pepper. Mix thoroughly to ensure the spices are dispersed evenly.

In another bowl, whisk together the remaining buttermilk, eggs, and whole milk. This egg wash adds a nice texture to the coating, sealing in flavor as it fries.

Get your frying oil ready. In a deep skillet, pour enough peanut oil to completely submerge the chicken. Heat the oil over medium heat until it reaches around 350°F. You can test it by dropping in a bit of flour; if it sizzles, you’re ready to fry!

Remove the chicken thighs from the marinade and let the excess liquid drip off. First, dip each thigh into the egg wash, coating it well. Then, transfer it to the dry mix. Ensure it’s well covered—this is where that crunchy coating will form.

Carefully place the coated chicken into the hot oil. Do not crowd the pan; fry in batches if necessary. Cook each side for about 8-10 minutes or until they are golden brown and the internal temperature reaches 165°F. Keep an eye on the heat; adjust accordingly to avoid burnt chicken.

Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Allow them to rest for a few minutes, and then you can serve! Enjoy with your favorite sides.