Ingredients
Scale
- 4 large bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup instant mashed potato flakes (or potato starch)
- 1 tablespoon smoked paprika
- 1 tablespoon Kosher salt (divided)
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat and Marinate
- Step 2: Prepare the Crispy Coating
- Step 3: Double Dredge the Chicken
- Step 4: Bake for Crispy Perfection
- Step 5: Cook and Rest
Notes
- Store leftovers uncovered or loosely wrapped in the refrigerator for up to 3 days; this reduces steam and helps maintain the hard-earned crispy crust.
- Never microwave these thighs; to restore maximum crunch, reheat them in an air fryer or conventional oven at 375°F until piping hot, about 10-15 minutes.
- For a truly authentic pub experience, serve alongside a tangy Guinness mustard dipping sauce and a sharp, vinegary coleslaw to cut through the richness.
- The secret to the extreme crunch is pressing that final layer of potato flake coating firmly onto the thighs during the second dredge so the crust is thick and shaggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American