Instructions (Structured from your steps)
Clean chicken thighs by removing bones and trimming cartilage while keeping skin intact.
Prepare brine by mixing buttermilk, hot sauce, garlic powder, and salt until fully dissolved.
Submerge chicken in brine, ensure full coverage, and refrigerate for at least 12 hours.
Prepare dredge by seasoning flour with salt and black pepper.
Remove chicken from brine and coat in flour dredge.
Place dredged chicken on a rack and let rest 25–30 minutes.
Heat oil in a cast iron pan to 350°F–375°F.
Dredge chicken a second time, pressing flour lumps onto chicken.
Fry chicken in batches, maintaining oil temperature and visible bubbles.
Fry about 4 minutes per side, flipping once, until golden brown.
Drain fried chicken on a wire rack to keep crispy.
