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- 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste - 1 cup all-purpose flour - ½ cup cornstarch - 1 tablespoon baking powder - ½ teaspoon dried thyme - ½ teaspoon smoked paprika - Vegetable oil for frying These main ingredients create a flavorful and tender chicken. The buttermilk helps to marinate the chicken, making it juicy and soft. The spices add depth, while the flour and cornstarch make a crunchy coating. - Fresh herbs like parsley or thyme for garnish - Honey mustard or ranch dressing for dipping - Lemon zest for a fresh kick - Hot sauce for more heat Adding these ingredients boosts the taste. Fresh herbs enhance the dish’s look and flavor. Dipping sauces add fun options for serving. - Chicken breasts can replace thighs for leaner meat. - Almond milk or yogurt can replace buttermilk. - Gluten-free flour can substitute all-purpose flour. - Smoked paprika can be switched with regular paprika. These substitutions allow for different diets or preferences. They still keep the dish tasty and enjoyable. Feel free to experiment with flavors you love! {{ingredient_image_1}} To start making Melt-In-Your-Mouth Chicken, you need to marinate the chicken. In a big bowl, mix together the buttermilk, Dijon mustard, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper. Whisk these ingredients well until they blend nicely. Next, add the chicken thighs to the bowl. Make sure they are fully coated in the marinade. Cover the bowl with plastic wrap and put it in the fridge for at least one hour. For the best taste, let it marinate overnight. While the chicken soaks, it's time to prepare the coating. In a clean bowl, combine the all-purpose flour, cornstarch, baking powder, dried thyme, smoked paprika, and a pinch of salt. Mix these together well. This blend will give your chicken a crispy, flavorful crust. Make sure there are no lumps in the mixture. Now, we're ready to cook! Heat about one inch of vegetable oil in a deep skillet or frying pan over medium-high heat. Wait until the oil reaches about 350°F (175°C). Once the oil is hot, take the marinated chicken out of the fridge. Remove each thigh from the buttermilk mixture, letting any extra drip off. Then, dredge the chicken in the flour mixture, pressing down hard. This will help the coating stick better. Carefully place the chicken in the hot oil. Don’t crowd the pan; cook in batches if needed. Fry each piece for about 6-7 minutes on each side. The chicken should turn golden brown, and the inside must reach 165°F (75°C). After frying, transfer the chicken to a paper towel-lined plate. This helps soak up any extra oil. Let the chicken rest for about 5 minutes, then it’s ready to enjoy! To make your chicken tender, you must marinate it well. Use buttermilk mixed with Dijon mustard, garlic powder, and spices. Let the chicken sit in this mix for at least one hour. For best results, marinate overnight. This allows the flavors to seep in and keeps the meat juicy. When coating the chicken, ensure it is dry before dredging. After marinating, let excess buttermilk drip off. Then, press the chicken into the flour mixture firmly. This helps the coating stick better. For an extra crunchy bite, double-coat by repeating the dredging process. Frying needs the right oil temperature. Heat oil to about 350°F (175°C). If it's too hot, the outside cooks too fast, leaving the inside raw. If it's too cool, the chicken absorbs too much oil and becomes greasy. Fry in small batches. This keeps the oil temperature steady and ensures even cooking. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate overnight for the best flavor and tenderness. Use a Thermometer: Ensure the chicken is cooked to perfection by using a meat thermometer to check for an internal temperature of 165°F (75°C). Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the oil temperature, ensuring a crispy coating. Let it Rest: Resting the chicken for a few minutes after frying helps retain its juiciness before serving. {{image_2}} You can change the flavor of your melt-in-your-mouth chicken by trying new marinades. Here are some ideas: - Honey Garlic: Mix honey, soy sauce, and minced garlic. - Lemon Herb: Use lemon juice, olive oil, and mixed herbs. - Spicy Chipotle: Blend chipotle peppers in adobo with lime juice. These marinades add unique tastes and keep the chicken juicy. You can cook this chicken in different ways. Baking gives a crispy skin without frying. Preheat the oven to 400°F (200°C). Place the coated chicken on a baking sheet. Bake for 25-30 minutes or until golden brown. Air frying is another great option. Set your air fryer to 375°F (190°C). Cook for about 15-20 minutes, flipping halfway. Both methods keep it tender and tasty. Adding herbs and spices can make your chicken even better. Consider these options: - Fresh Herbs: Use rosemary, basil, or cilantro for freshness. - Spice Blends: Try Cajun, Italian, or curry powder for a twist. - Zest: Add lemon or lime zest for a bright kick. Mix these enhancements into your marinade or sprinkle them on before cooking. After you make Melt-In-Your-Mouth Chicken, let it cool completely. Place the chicken in an airtight container. You can store it in the fridge for up to 3 days. Make sure to keep it covered to maintain its flavor and moisture. To reheat your chicken, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes or until warm. This method helps keep the chicken crispy on the outside and juicy inside. You can also microwave it, but it may lose some crispiness. If you want to keep your chicken longer, you can freeze it. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. This way, you’ll still enjoy that melt-in-your-mouth goodness! You can serve Melt-In-Your-Mouth Chicken with many tasty sides. Here are some ideas: - Creamy mashed potatoes - Steamed green beans - Roasted carrots - Coleslaw - Garlic bread These sides add flavor and balance to the meal. They also make your plate look nice and colorful. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should reach 165°F (75°C). This ensures that the chicken is safe to eat. If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Yes, you can make this recipe gluten-free! Use gluten-free flour and cornstarch for the coating. Many brands offer good gluten-free options. Check the labels to ensure they meet your needs. Make sure your buttermilk and other ingredients are also gluten-free. This way, you can enjoy Melt-In-Your-Mouth Chicken without worry. Melt-in-your-mouth chicken is a simple and tasty dish. We covered key ingredients, cooking steps, and many helpful tips. Think about trying different marinades and cooking methods for fun flavors. Store leftovers properly and enjoy them later without losing taste. Don’t forget, you can serve this chicken with a variety of sides. By following these steps, you will serve a dish that everyone will love. Enjoy your cooking adventure!

Melt-In-Your-Mouth Chicken

A deliciously tender and flavorful fried chicken recipe that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • to taste salt and pepper
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tablespoon baking powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • for frying oil vegetable oil

Instructions
 

  • In a large bowl, whisk together the buttermilk, Dijon mustard, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
  • In a separate bowl, combine the flour, cornstarch, baking powder, dried thyme, smoked paprika, and a pinch of salt. Mix well to ensure an even coating.
  • In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches around 350°F (175°C).
  • Remove the marinated chicken from the fridge. Take each thigh out of the buttermilk mixture, allowing any excess to drip off before dredging them into the flour mixture, pressing down to form a solid coating.
  • Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pan. Cook for about 6-7 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C).
  • Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil. Let it rest for 5 minutes before serving.
  • For the ultimate melt-in-your-mouth experience, serve the chicken with creamy mashed potatoes and your favorite green vegetables.

Notes

For best results, marinate the chicken overnight.
Keyword buttermilk, chicken, comfort food, fried