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Disclaimer: The USDA says chicken should be cooked to 165 degrees, but Mitchell says, “it is simply too tough at that high temperature.”
Marinade:
2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons garlic, peeled
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
1 tablespoon salt
1 tablespoon sweet pimentón
1 tablespoon spicy pimentón
1 teaspoon cayenne
Dredge:
3 cups all purpose flour
3 cups corn starch
1 1/2 cups potato starch
1 1/2 cups rice flour
1 tablespoon salt
Pinch of black pepper
Pinch of cayenne
Buttermilk (enough to cover chicken)
Rice bran oil for frying (enough to cover chicken)
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