Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1.5 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp Dijon mustard
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven and a large rimmed baking sheet to 425°F (220°C).
  2. Once the oven is at temperature, carefully pour the 4 tablespoons of melted butter onto the hot baking sheet, tilting to coat the surface evenly.
  3. In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. In a separate bowl, whisk together the buttermilk, hot sauce, and Dijon mustard. This will serve as the base for the chicken dredge.
  5. Drizzle 2 tablespoons of the buttermilk mixture into the dry flour mixture and use a fork to create small, pebble-sized clumps for extra texture.
  6. Dredge each piece of chicken first in the remaining buttermilk mixture, then press firmly into the clumpy flour mixture to coat thoroughly.
  7. Place chicken skin-side down on the hot, buttery baking sheet. Bake for 20 minutes, then flip and bake for another 15 minutes until the internal temperature reaches 165°F and the crust is golden brown.