Category
Main Dishes
Servings
6
Ingredients
- 6-8 chicken thighs, bone-in
- 2 c flour
- 1 c buttermilk
- 1 T garlic powder
- 1 T black pepper
- 1 T paprika
- 1 t sea salt
- 1 t onion powder
- 1 t cumin
- ½ t cayenne pepper
- ½ t oregano, dried
- ½ t thyme, dried
Directions
- In a resealable plastic bag, place in chicken thighs and buttermilk. Seal the bag. Place in refrigerator for at least 2-3 hours.
Remove chicken from the bag and reserve the buttermilk; set aside.
- 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.
- 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.
- Serve with corn on the cob and enjoy.
It’s ok to leave the probe in the meat while it is cooking? It will not melt the plastic on the probe?