So, after I made a delicious grilled corn salad from summer’s crispy and sweet corn on the cob
decided to continue on the Southern path. Paired same with some chicken thighs. Those ‘bad boys’ were begging to be soaked up in some buttermilk. Did them the honors and soaked them overnight in the tart and creamy liquid after seasoning them with a little salt, black pepper, paprika and crushed garlic.
Removed them from buttermilk and drained on paper towel. These were then placed in flour seasoned with additional paprika, salt and black pepper. Oh, those thighs were super-happy as they were thoroughly deep-fried in canola oil.
After draining excess oil from chicken, they were served with the warm grilled corn salad along with steamed broccoli and nature’s butter (avocado).