Directions

1. In a resealable plastic bag, place in chicken thighs and buttermilk. Seal the bag. Place in refrigerator for at least 2-3 hours.

2. Remove chicken from the bag and reserve the buttermilk; set aside.

3. Combine flour and all spices in a large bowl. Dredge chicken piece in seasoned flour. Dip back into the buttermilk and dredge once again through the seasoned flour. Repeat for each piece.
4. Place chicken in Basket. Insert Probe into largest piece. Set Probe to 165°F. After 15 minutes flip chicken and cook until internal temperature reaches 165°F. the Brio will turn off.
5. Serve with corn on the cob and enjoy.