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Fried chicken holds a special place in the hearts and kitchens of cultures around the globe. With its crispy exterior and juicy interior, it embodies comfort food like no other. Among the myriad of fried chicken recipes, "Jumping Chickens" stands out for its unique flavor and texture, making it a must-try for any fried chicken aficionado. This delightful dish captures the essence of traditional fried chicken while introducing a unique twist that elevates it to new heights.
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Jumping Chickens

Discover the irresistible Jumping Chickens fried chicken recipe that promises a crispy exterior and juicy interior. This flavorful twist combines traditional techniques with unique spices, using boneless chicken thighs marinated in buttermilk for ultimate tenderness. Achieve that perfect crunch with a mix of flour and cornmeal as your coating. Perfect for gatherings or family dinners, this dish will impress everyone at the table! #FriedChicken #ComfortFood #CookingAtHome #RecipeIdeas #JumpingChickens #Foodie

Ingredients

4 boneless chicken thighs

1 cup buttermilk

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust to taste)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

Salt and pepper to taste

Vegetable oil for frying

Fresh parsley for garnish

Lemon wedges for serving

Instructions

Marinate the Chicken: In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

    Prepare the Coating: In another bowl, mix the flour, cornmeal, baking powder, and a pinch of salt. This will be your crispy coating.

      Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small piece of bread in; if it sizzles, the oil is ready.

        Coat the Chicken: Remove the marinated chicken from the fridge. Shake off excess buttermilk and dip each thigh into the flour mixture, pressing lightly to adhere the coating.

          Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F/75°C). Avoid overcrowding the pan; fry in batches if necessary.

            Drain Excess Oil: Once cooked, remove the chicken and place it on a paper towel-lined plate to drain excess oil.

              Serve: Arrange the fried chicken on a serving platter. Garnish with fresh parsley and serve hot with lemon wedges on the side for an extra zing.

                Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Servings: 4