Crunchilicious Oven-Fried Chicken Thighs

This recipe has been updated to include kitchen notes regarding the use of ghee versus butter for oven frying and the length of time for brining.

2 cups whole buttermilk (organic preferred), plus ¼ cup additional (see note)

2 tablespoons sea salt

3 pounds organic skinless, boneless chicken thighs (about 12 pieces)

2 cups unbleached, all-purpose flour (organic preferred)

1½ teaspoons baking powder

1½ teaspoons sweet paprika

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon fresh-ground black pepper

¼ teaspoon garlic powder

4 tablespoons organic ghee (see note)

Add the buttermilk and salt to a one-gallon, zipper-lock bag, seal and shake for at least one minute to dissolve the salt. Open the bag and transfer the chicken thighs, one at a time, from the package to the bag. Seal the bag and shake until the chicken's well coated with the buttermilk mixture. Open the bag slightly, press as much air out as possible and reseal. Lay on the kitchen counter for 1 hour.

While the chicken brines: In a medium mixing bowl whisk flour, baking powder, paprika, thyme, pepper, and garlic together until well combined.

Five minutes before the chicken's fully brined, add the ¼ cup buttermilk to the flour mixture. Using your fingers work the flour and buttermilk together until it is well incorporated. This mixture will be lumpy; not smooth.

Place the oven rack in the center position and begin heating to 450 degrees. Add the ghee (or oil) to a half sheet baking pan and place in the heating oven. When the ghee melts, remove the pan from the oven, and tip the pan so that the ghee distributes evenly over the pan's bottom. Set aside.

Place a large wire rack into a rimmed pan. Set aside.

When the chicken thighs are done brining, take each, one by one, drain a little of the brine back into the brining bag and place the wet thigh in the flour mixture, pressing the mixture into the thighs. Gently knock off excess mixture and place on the wire rack in what, if they had skin, would have been skin side down. Discard brine and bag.

When all the thighs are coated, place them in the ghee coated pan, spacing them evenly so they do not touch. Roast for 10 minutes. Remove the pan from the oven and, with tongs, gently turn over the thighs. Return the pan to the oven and roast for 15 minutes, or until the thighs reach an internal temperature of 165 degrees. Remove from the oven and serve.

Notes: Do not brine the thighs for more than 60 minutes, because they will absorb too much salt. Regular unsalted butter's smoke point (350 degrees versus 450 for ghee) is too low for oven frying. If ghee's not available, substitute peanut oil (450-degree smoke point) or rice bran oil (490-degree smoke point).

Serves 12

Nutrition values per thigh: 270 calories (31.3 percent from fat), 10.2 g fat (4.5 g saturated fat), 17.2 g carbohydrates, 25.3 g protein, 97 mg cholesterol, 404 mg sodium.

Don Mauer