1 quart buttermilk
4 tablespoons cayenne seasoning
4 chicken thighs
4-6 cups vegetable oil (depending on the size/depth of the pan you’re using)
1 1/2 cups flour
In a small bowl, combine buttermilk and 2 tablespoons cayenne pepper seasoning. Season buttermilk mixture generously with salt and pepper. Place chicken thighs in a large bowl or deep dish, and pour buttermilk over top. Let sit 1.5 hours.
In a deep pan, heat oil to 325. In a separate bowl, combine flour and remaining cayenne pepper. Season flour mixture generously with salt and pepper. Remove chicken from buttermilk and coat in flour mixture. Place chicken in hot oil and let cook about 15-18 minutes, turning if necessary to make sure chicken cooks through. Using a meat thermometer, make sure chicken is at least 165 degrees Fahrenheit. Remove chicken from oil and let rest at least five minutes.