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Zesty Habanero Fried Chicken Thighs

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4 bone-in, skin on chicken thighs, trimmed of excess skin
2 cups seasoned flour (see recipe below)
1 cup Zesty Garden Herb marinade
3/4 cup habanero hot sauce
Frying oil (canola, peanut, etc)

Seasoned Flour:
2 cups all-purpose flour
2 tsp. garlic powder
2 tsp. onion powder
1 1/2 tsp. smoked paprika
1 Tbsp. cayenne
1 Tbsp. kosher salt
1/2 teaspoon fresh ground pepper


1.  In a small bowl, whisk together the marinade and hot sauce until combined.
2.  Marinate thighs covered and refrigerated, at least 30 minutes but over night is recommended, turning at least once.
3.  Whisk all of the Seasoned Flour ingredients together in a large bowl or plastic bag.
4.  Heat the fry oil to 300 degrees and use a thermometer to regulate the heat.
5.  One at a time, dredge marinated thigh in seasoned flour, ensuring the entire thigh is coated in flour.
6.  Slowly place chicken in hot oil (careful to avoid splashing hot oil on yourself).
7.  Using a meat thermometer, cook to an internal temperature of 160 degrees in the thickest part of the meat, approximately 10-14 minutes.
8.  Repeat with remaining thighs but do not overcrowd the pan or fryer (you may need to cook chicken in 2 batches).
9.  Transfer to paper towels to drain and rest at least 10 minutes before serving.
Note:  For a spicier flavor, serve additional hot sauce on the side.