4-6 bone in chicken thighs
1/2 cup Oil
salt
pepper
garlic powder
1/2 cup buttermilk
1/2 cup flour
Heat up the oil to medium in a lidded skillet. Meanwhile cut a 1 inch slit down to the bone in each piece on one side only, sprinkle both sides of chicken with salt, pepper and just a little garlic powder. Pour a little buttermilk on each piece and coat both sides of chicken using your hands. Sprinkle flour on each side and rub gently to coat well. Place the chicken in hot oil, cover skillet and thoroughly brown it without stirring or turning for about 1/2 hour on medium heat. Gently turn chicken with tongs (don’t use a fork or poke poles in the meat). Cover skillet and cook until browned, about 30 minutes. Remove chicken using tongs to a plate lined with paper towels to drain.
